Save time and oven space by making Roasted Sweet Potatoes and Brussel Sprouts together on the same sheet pan! These traditional fall vegetables roast until they're crispy, caramelized, and fork-tender.
One of the best ways to make vegetables more flavorful and appealing is to roast them. Roasting brings out the natural sugars in vegetables, creating a deep and delicious caramelization.
Roasted sweet potatoes and Brussel sprouts are no exception. The sweet potatoes get even sweeter, and the Brussels sprouts lose their bitter flavor. Whenever I roast Brussels sprouts, my kids and I can't get enough of them!
This recipe for roasted Brussels sprouts and sweet potatoes is easy to customize and relatively hands-off. It's the perfect side dish for easy weeknight dinners and for holiday meals.
If you're looking for more roasted vegetable recipes, then you need to try my Balsamic Roasted Asparagus and Brussels Sprouts, Roasted Green Beans and Carrots, and Roasted Brown Sugar Honey Glazed Carrots.
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Ingredients
Sweet potatoes: You'll need 2-3 medium to large-sized sweet potatoes. Make sure you choose sweet potatoes, not yams.
Brussel sprouts: Choose medium-sized Brussels sprouts with bright green leaves. Avoid oversized Brussels sprouts that are turning yellow or have brown spots.
Olive oil: A high-quality extra virgin olive oil is best! You could also use avocado oil if needed.
Fresh herbs and seasonings: I chose to use fresh rosemary and fresh sage. You can use whatever fresh herbs you'd like, though!
Equipment
- Sheet pan: You'll need a large sheet pan with raised edges to roast the vegetables on. Nordic Ware Baking Sheets are my all-time favorite!
- Cutting board and chopping knife
- Measuring cups and measuring spoons
How to make
Step 1: Preheat your oven to 400°F. Peel and chop your sweet potatoes. Chop the stalk ends off of the Brussels sprouts, remove the dry outer layers, and slice the Brussels sprouts in half from top to bottom. Chop the fresh herbs.
Step 2: Add the sweet potatoes, Brussel sprouts, fresh herbs, olive oil, salt, and garlic powder to a large mixing bowl. Mix to combine.
Step 3: Transfer the vegetables to a large, rimmed, baking sheet. Spread the vegetables out in an even layer.
Step 4: Roast for 40 minutes in your preheated oven, stirring once halfway through cooking time. When finished, the vegetables will be golden brown and tender. Transfer the cooked vegetables to a serving dish and enjoy!
Substitutions and variations
Sweet potatoes: If you needed to then you could easily swap the sweet potatoes with butternut squash. Butternut squash has a very similar taste and texture to sweet potatoes.
Brussels sprouts: You could swap the Brussels sprouts for broccoli or cauliflower. Just check on them partway through roasting time to make sure they aren't overcooking!
Fresh herbs: I used fresh rosemary and sage because I plan on making them in the fall and during Thanksgiving and Christmas. You could easily leave these herbs out and choose something different! Fresh thyme, fresh flat-leaf Italian parsley, and fresh curly parsley would all be delicious.
Expert tips
- Don't overcrowd your sheet pan! When roasting vegetables, you want to have space around the vegetables for air to flow. This will help create crispy edges and caramelization. If the pan is too crowded, then the vegetables will just steam.
- Chop your sweet potatoes into roughly 1-inch cubes so that they are a similar size as the Brussels sprouts. This will ensure even cooking times.
- Don't skip out on chopping the Brussels sprouts in half! Chopping them in half enhances their flavor by providing more surface area for oil and seasonings, and also helps to release some of the bitter flavor found in raw brussels sprouts.
- Cumin, chili powder, curry powder and turmeric all pair well with sweet potatoes. You could season your sweet potatoes separately from your Brussel sprouts if you'd like to use any of these spices.
- My favorite way to eat leftover roasted sweet potatoes and Brussel sprouts is in the morning, heated up and topped with over-easy eggs!
- This side dish is perfect for Thanksgiving or Christmas when you're making a dozen different recipes! It's very easy to make roasted vegetables in advance and simply reheat them when it's time to serve dinner.
Main dishes to serve with
Roasted Sweet Potatoes and Brussel Sprouts could be served with almost any main dish! As an added bonus, this recipe includes your starch and your vegetable serving in one dish!
- Chicken: If you're in the mood for chicken then you must make my Roasted Garlic Herb Chicken and my Air Fryer Chicken Cutlets.
- Fish: If fish is more your thing, then you need to make my Blackened Cod and my Air Fryer Salmon.
- Meatloaf: I have two amazing meatloaf recipes that make excellent main dishes! You've got to make my Taco Meatloaf and my Cheeseburger Meatloaf.
- Thanksgiving Meatballs with Gravy
How to store and reheat
- How to store: Store leftover roasted Brussel sprouts and potatoes in an air tight container in the refrigerator for 3-4 days.
- How to reheat: Reheat leftovers in the microwave or on the stovetop over low heat.
Roasted Sweet Potatoes and Brussel Sprouts
Save time and oven space by making Roasted Sweet Potatoes and Brussel Sprouts together on the same sheet pan! These traditional fall vegetables roast until they're crispy, caramelized and fork tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: side dish
- Method: roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups chopped sweet potatoes (peeled)
- 3 cups chopped Brussel sprouts
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon garlic powder
- Kosher salt
Instructions
- Preheat your oven to 400°F.
- Mix the chopped sweet potatoes, chopped Brussel sprouts, olive oil, chopped fresh sage and rosemary, garlic powder, and salt (to taste) together in a large mixing bowl. Mix thoroughly.
- Transfer the mixed vegetables to a large, rimmed, sheet pan. Spread the vegetables out in a even layer. You do not want them to overlap.
- Roast in a 400°F oven for 40 minutes, stirring once halfway through cooking time.
- Remove from the oven when the vegetables are brown, have crispy edges and are fork tender. Transfer to a serving bowl and enjoy!
Notes
- When chopping Brussel sprouts, you'll need to chop off the stalk end, remove the dry outer layers and slice in half lengthwise.
- The sweet potatoes and Brussels sprouts are measured after they're chopped.
Amy says
There's olive oil in the recipe ingredients but not the instructions. Is it for the pan? Or coat the veggies?
Katie says
Oh I'm so sorry! Thank you for pointing that out. You will add the olive oil in step #2, when you're mixing the chopped veggies with the herbs, salt, and garlic powder. I'll update the recipe right now!