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These Brussels Sprouts and Sweet Potatoes are roasted together until perfectly crisp and caramelized on the outside, and tender on the inside. Just toss them together in a bowl with a little olive oil, salt, and pepper, and roast in the oven for about 30 minutes!
Naturally vegan, dairy-free, gluten-free, this easy recipe is a delicious side dish perfect for busy weeknight dinners. Consider serving with my homemade lemon tahini sauce. Recipe provided in the recipe card below.
The minute summer gives way to cooler fall temperatures, roasted vegetables become a dinnertime staple. They’re simple to prepare, ultra flavorful, and super versatile. Two of my all-time favorites are roasted Brussels sprouts and baked sweet potatoes.
Sweet potatoes are creamy and naturally sweet, while Brussels sprouts are hearty with a slightly bitter bite. When roasted together, they caramelize beautifully and balance each other out with rich, earthy flavors and perfectly crispy edges. Just like my roasted potatoes and carrots, they’re are an easy, healthy, and affordable side dish. Plus, you can make them ahead of time and reheat them later. Perfect for meal prep!
Table of Contents
How to Make Roasted Brussels Sprouts and Sweet Potatoes
Ready to learn how to make oven-roasted Brussels sprouts and sweet potatoes? Here’s what you need to do:
Prepare the Vegetables for Roasting
To start, wash and dry the vegetables. Rinse the Brussels sprouts and sweet potatoes under cold running water to remove any dirt or debris. For the Brussels sprouts, be sure to get between the outer leaves where grit can hide. Dry thoroughly with a clean kitchen towel or paper towels.
Trim the Brussels sprouts. Slice off the tough, woody ends and remove any yellow, wilted, or damaged outer leaves, then cut each sprout in half lengthwise (through the stem). If your sprouts are especially large, quarter them to help them cook evenly and brown properly.
Dice the sweet potatoes. If you’re cooking for picky eaters, I strongly recommend peeling your sweet potatoes; then cut them into even 1-inch cubes. Uniform size ensures they roast at the same rate and caramelize without burning.
Then, season them. Place the Brussels sprouts and sweet potatoes in a large mixing bowl. Drizzle with olive oil and season with salt and black pepper. Toss well to ensure all pieces are evenly coated. These simple seasoning are all you need for delicious and flavorful roasted vegetables.
Finally, spread them over a large baking sheet. Arrange the vegetables in a single layer on a parchment-lined sheet pan. Place Brussels sprouts cut-side down for maximum caramelization. Leave space between the pieces to allow for proper air circulation and crisping.
Roasting Brussels Sprouts and Sweet Potatoes
Preheat the oven to 400°F (200°C).
Roast the vegetables for 20–25 minutes. The vegetables are ready when the sweet potatoes are fork-tender and the Brussels sprouts are golden brown and crispy on the edges.
Remove the vegetables from the oven and season to taste. If you like, squeeze with lemon juice or garnish with chopped fresh parsley before serving.
Flavor Variations
Looking to change things up? Try one of these simple flavor variations:
- Add warm spices: Toss the vegetables with a pinch of smoked paprika, ground cumin, or cinnamon before roasting for added depth and warmth.
- Make it sweet and savory: Drizzle with maple syrup during the last 5 minutes of roasting or add toasted pecans and dried cranberries just before serving.
- Add cheese: Sprinkle with crumbled feta or goat cheese for a creamy, tangy contrast to the roasted veggies.
- Use balsamic glaze: Finish with a drizzle of balsamic reduction or glaze right before serving to enhance caramelization and add a tangy-sweet finish.
- Add protein: Toss in instant pot chickpeas or cooked quinoa to turn this into a hearty plant-based meal.
- Include more veggies: Add diced red onion, carrots, butternut squash, cauliflower florets, or roasted zucchini to the roasting pan for a colorful, nutrient-rich medley. All of these vegetables roast in the oven in about 25 minutes!
Jessica’s Pro Tips
Make-Ahead and Storage
The following make-ahead and storage tips will help you save time and keep your roasted Brussels sprouts and sweet potatoes tasting fresh.
Can I prepare the vegetables ahead of time?
Yes. You can wash, trim, and chop the Brussels sprouts and sweet potatoes up to 2 days ahead. Store them separately in airtight containers in the refrigerator until ready to roast.
Can I roast the vegetables ahead of time?
Yes. However, for ultra-crisp and caramelized edges, it’s best to roast the vegetables just before serving. If you don’t mind softer vegetables, feel free to roast them ahead of time and keep them stored in an airtight container in the fridge for up to 4 days.
What is the Best Way to Reheat Roasted Vegetables?
To restore some crispness, reheat them in a 375°F oven or air fryer for 5–10 minutes. You can also microwave them, but the texture will be softer.
Can I Freeze Leftovers?
Freezing is not recommended. Roasted Brussels sprouts and sweet potatoes tend to become mushy after thawing, so they’re best enjoyed fresh.
More Roasted Vegetable Recipes
If you make this easy roasted Brussels sprouts and sweet potato recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Roasted Brussels Sprouts and Sweet Potatoes Recipe
Ingredients
For the Vegetables
- ½ pound Brussels sprouts, trimmed and halved
- 2 sweet potatoes, diced into small 1-inch cubes
- 1 tablespoon olive oil
- salt + black pepper, to season
- Fresh parsley, to garnish
For the Tahini Sauce (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: Arrange the halved Brussels sprouts and diced sweet potatoes on a large sheet pan lined with parchment paper. Avoid overcrowding.
- Season and roast: Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly. Roast for 20–25 minutes, or until golden brown and tender.
- Make the tahini sauce (optional): While the vegetables roast, whisk together the garlic, tahini, parsley, olive oil, lemon juice, and salt in a medium bowl. Add water gradually until the sauce reaches your desired consistency.
- Serve: Remove the vegetables from the oven. Drizzle with tahini sauce or serve it on the side for dipping. Garnish with extra parsley, salt, and pepper if desired.
Notes
- This recipe is vegan, dairy-free, gluten-free.
- Cut evenly: Chop your Brussels sprouts and sweet potatoes into similar-sized pieces to ensure they roast evenly and finish cooking at the same time.
- Use oil sparingly: A light coating of olive oil is all you need. Using too much can make your veggies soggy, greasy, and overly heavy.
- Different textures are normal: Don’t expect Brussels sprouts to be as soft as sweet potatoes. They’re meant to stay firm with crisp, caramelized edges.
- Line the pan: For easy cleanup, line your baking sheet with foil or parchment paper before roasting.
- Variations: You may also drizzle with balsamic vinegar and/or top with crumbled feta cheese. For a sweeter holiday side dish, drizzle with maple syrup and add toasted pecans. See more suggestions in the full post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i am so glad to have found you on here. I was looking for recipes for my daughter who is a vegetarian. You have shown me lots of recipes and i will be trying them all. I love all these vegetables myself so now I have different ways to serve them. Thank you so much for your time.
I love your recipe so much, that I included it in a FBC roundup post that goes live on March 1! The theme is vegetarian recipes using March produce. Your recipes & site are awesome!
Thanks Katie – I am glad you enjoyed it!