These Roasted Brussels Sprouts and Sweet Potatoes are full of deep flavor and will be a crowd favorite.
About this sweet potato and brussels sprout recipe
Oven roasted vegetables are a favorite around here for their deep flavors and crunchy texture! The combination we can’t stop is Roasted Brussels Sprouts and Sweet Potatoes. Something about the sweetness and bitterness together makes a dish that always feels satisfying.
Really any roasted veggies will do, but this combo is always on repeat. Every bite gets a little bit of everything: crispy, charred sprouts, soft and sweet potato, and those savory, smoky spices.
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Step by Step Instructions
Check out the recipe card below for more in-depth instructions for these roasted brussel sprouts and sweet potatoes:
- Cover a baking sheet with aluminum foil then place your shaved brussels sprouts and sweet potatoes in a single layer on the sheet. If you only have parchment paper, that would work great as well!
- Next, you’ll season everything with salt and pepper, onion powder, garlic powder and paprika with some olive oil. You could also do this in a large bowl and toss together to make sure everything is evenly coated without the risk of dropping some of the vegetables.
- After that, it’s mostly hands off. It’ll bake for 15 minutes, you’ll toss everything, then bake for another 15 minutes until it’s nicely browned and crispy!
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Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:
- Flip halfway through: I definitely recommend flipping them halfway through so that the edges on the bottom of the pan don’t get too hot and burn.
- Smaller pieces mean more crunch: You can also cut them either into quarters or thin slices to get a really similar texture. I’ve done each and they all are delicious! The smaller pieces you can get, the more they will crisp up.
- Dice the sweet potatoes evenly: Keeping them to about ½ inch pieces means every cube turns fork tender in the same 30 minutes, with no crunchy centers hiding in the mix.
- Don’t crowd the pan: Crowded veggies trap steam, and steamed brussels sprouts go soft instead of crispy. A single layer with a little breathing room is what gets you those browned edges, so split everything between two sheets if your pan is packed.
- Prep whole sprouts first: If you’re starting with whole brussels sprouts, trim off the tough ends and peel away any loose or yellowed outer leaves before slicing. Those outer leaves tend to burn before the rest of the sprout is done.
Tip
Grab your biggest, lowest-sided sheet pan (a half sheet pan is ideal), because tall sides trap steam and a small pan crowds the veggies, and both keep you from getting those crispy, caramelized edges.
Variations
- Maple balsamic glaze: Finish with a light drizzle of balsamic glaze (or my balsamic vinegar reduction) and a touch of pure maple syrup for a sweet, tangy flavor.
- Sweet heat: Drizzle with hot honey right out of the oven for a sticky, spicy finish.
- Smoky bacon: Scatter chopped crispy bacon over the pan before roasting for salty, smoky crunch.
- Holiday spread ready: Toss with toasted pecans, walnuts or your favorite nuts and dried cranberries for a festive Thanksgiving menu side.
Recipe FAQs
Yes! You can roast them together. Sometimes I’ll add florets of broccoli or Cauliflower florets and red onion wedges work great too.as well to add more texture and to change it up.
Since both of the vegetables are pretty dense, they cook well together at the same time and temperature.
The best part is the brussels sprouts will cook a little faster than the sweet potatoes giving them a crispy char on the edges that make you forget you once never liked brussels sprouts!
It only takes 30 minutes at 400°F to roast them together. This should make them fork tender and crispy on the edges.
I definitely recommend flipping them halfway through so that the edges on the bottom of the pan don’t get too hot and burn.
Nope! I do like the texture of shaved brussels sprouts, but if you can only find whole brussels sprouts, that should work as well. If you have a mandoline, you can shave them very carefully that way. Here’s a guide on how to shave brussels sprouts if you’re curious!
You can also cut them either into quarters or thin slices to get a really similar texture. I’ve done each and they all are delicious! The smaller pieces you can get, the more they will crisp up.
You only need a handful of ingredients: brussels sprouts, sweet potatoes, olive oil, salt, pepper, onion powder, garlic powder and paprika.
Absolutely! Toss in a few sprigs of fresh thyme before roasting for an earthy, herby aroma. Rosemary works well too.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 400 degrees F for 8 to 10 minutes to bring back the crispy edges.
Roasted Brussels Sprouts and Sweet Potatoes
These Roasted Brussels Sprouts and Sweet Potatoes are full of deep flavor and will be a crowd favorite.
Ingredients
- 9 ounces shaved brussels sprouts
- 1 and ½ pounds sweet potatoes, peeled and diced into ½” pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400°F.
- Cover a cookie sheet in aluminum foil.
- Place shaved brussels sprouts and sweet potatoes on pan.
- Drizzle olive oil then sprinkle salt, paprika, pepper, onion powder, and garlic powder over the vegetables. Toss until thoroughly coated.
- Bake for 15 minutes, then remove pan from oven and toss vegetables.
- Bake for another 15 minutes, or until vegetables have reached desired crispness.
- Enjoy warm or set aside until cool and refrigerate until ready to eat.
Notes
- Whole sprouts: Trim the tough ends and remove loose outer leaves. Quarter or thinly slice them.
- Pan size: Use a large, low-sided sheet pan. Crowded veggies steam instead of crisp.
- Even cooking: Cut the sweet potatoes into ½ inch pieces so they cook at the same rate.
- Flip halfway: Toss at the 15 minute mark to keep the bottoms from burning.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat on a sheet pan at 400°F for 8 to 10 minutes. Skip the microwave.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 77Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gSodium: 286mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g
Nutrition provided is only an estimate.
