Roasted Brussels Sprouts and Sweet Potatoes are a simple, colorful, and delicious side dish that fits any meal. The crispy sprouts and caramelized sweet potatoes bring out the best sweet-savory balance with just olive oil, salt, and heat. Easy to make, healthy, and full of flavor—this recipe adds warmth and color to weeknight dinners or holiday tables.
Why You’ll Love This Roasted Brussels Sprouts and Sweet Potatoes
It’s quick, healthy, and tastes amazing. The sweet potatoes add softness and sweetness, while the Brussels sprouts turn golden and crisp. This dish works with almost any main course and can be customized—add maple syrup, herbs, or roasted nuts. It’s wholesome comfort food made simple and satisfying.
What You’ll Need
You’ll only need a few simple ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional, for flavor depth)
Everything here is pantry-friendly and affordable. The olive oil helps the veggies roast to crisp perfection, while the seasoning adds that perfect savory kick.
How to Make Roasted Brussels Sprouts and Sweet Potatoes
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts and sweet potatoes in olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Spread them out in a single layer on the baking sheet — don’t overcrowd, or they’ll steam instead of crisp.
- Roast for 25–30 minutes, stirring halfway through, until edges are golden and tender inside.
- Serve warm, straight from the oven, and enjoy that perfect sweet-savory crunch.
You Must Know
For the best flavor and texture, make sure the Brussels sprouts are dry before roasting — any moisture will prevent crisping. Cut them in half so they roast evenly, and dice the sweet potatoes into similar-sized cubes for perfect timing. Don’t skip tossing halfway through; that’s what gives them that even, golden color. A little space on the pan makes a big difference—crowding causes steaming instead of roasting.
Perfecting the Cooking Process
The secret is high heat and timing. Roast at 400°F so the edges caramelize beautifully without burning. If you want extra crispiness, finish under the broiler for 2–3 minutes at the end. For a flavor boost, drizzle a bit of maple syrup or honey after roasting—it highlights the natural sweetness. Serve immediately while warm; that’s when the texture is at its best.
Add Your Touch Roasted Brussels Sprouts and Sweet Potatoes
Make this recipe your own! Add chopped pecans or walnuts for crunch, or sprinkle feta or parmesan for a salty twist. For a festive touch, toss in dried cranberries after roasting—they add color and a burst of tangy sweetness. Want it spicy? Add a pinch of chili flakes or drizzle hot honey before serving. Little tweaks make it fresh every time you serve it.
Storing & Reheating
Make easy one-pan meals tonight.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm at 375°F for 8–10 minutes until crispy again. Avoid microwaving—it softens the texture. You can also toss leftovers into a grain bowl, salad, or wrap for a quick and healthy next-day meal.
Chef’s Helpful Tips for Roasted Brussels Sprouts and Sweet Potatoes
Find light and healthy lunch ideas.
- Cut evenly: Keep the Brussels sprouts and sweet potato cubes the same size so they roast evenly.
- Use high heat: 400°F is ideal for that golden, caramelized finish.
- Don’t overcrowd the pan: Give the veggies space so they crisp instead of steam.
- Flip halfway: Tossing them midway helps them brown on all sides.
- Serve fresh: They’re best hot out of the oven—crispy outside, soft inside.
- Optional drizzle: A touch of maple syrup or balsamic glaze right before serving adds amazing flavor.
FAQ for Roasted Brussels Sprouts and Sweet Potatoes
Q: Can I make this ahead of time?
Yes! Roast the veggies, cool completely, then reheat in the oven before serving.
Try fresh and flavorful salads.
Q: Can I use frozen Brussels sprouts?
Fresh is best, but if using frozen, thaw and dry them completely before roasting.
Q: What can I serve this with?
It pairs beautifully with roasted chicken, salmon, turkey, or even quinoa bowls.
Q: Can I make it oil-free?
Yes — toss with a little vegetable broth or avocado spray, but note it won’t be as crispy.
Conclusion
Roasted Brussels Sprouts and Sweet Potatoes prove that simple ingredients can create something truly special. With their golden crisp edges, tender centers, and natural sweetness, this dish brings comfort and nutrition to any meal. It’s quick, colorful, and endlessly adaptable—perfect for weeknights or holidays alike.
Once you make it, you’ll see why it’s a reader favorite: minimal effort, maximum flavor, and a side dish that steals the spotlight every time. Serve it warm, enjoy the cozy aroma, and don’t be surprised when everyone asks for seconds!
How to Make the Best Roasted Brussels Sprouts and Sweet Potatoes
Description
A simple, colorful side dish that’s crispy, sweet, and savory all at once. Perfect for weeknights or holiday dinners — healthy, hearty, and full of flavor.
Ingredients
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet.
Toss Brussels sprouts and sweet potatoes with olive oil and seasonings.
Spread evenly on the baking sheet.
Roast 25–30 minutes, flipping halfway until golden and tender.
Serve warm and enjoy the sweet-savory crunch!
Notes
- For extra flavor, drizzle maple syrup or balsamic glaze before serving.
Add nuts, cranberries, or cheese for your own twist.
Avoid overcrowding the pan for crisp results.
