Delicious Roasted Brussels Sprouts and Sweet Potatoes cooked until perfectly crispy and caramelized on the outside and tender on the inside. Easy to prepare and ready in just over 30 minutes, serve this deliciously flavorful autumn side dish for friends, family, and drizzled with creamy tahini sauce.
Crispy Oven-Roasted Sweet Potatoes and Brussels Sprouts
Oven-roasted veggies are the best. They’re easy to prepare and have the best flavor – no frying or heavy cream required.
And so, when fall time rolls around, oven-roasted veggies take center stage at my house. Finally cool enough outside to use the oven, it’s an near guarantee that something will be roasted for dinner every night of the week.
Favorite autumn veggies? Brussels Sprouts and sweet potatoes (and butternut squash, but we’ll save that for another day).
Truth be told, these two vegetables couldn’t be more different. One is sweet and creamy, the other is bitter and crunchy, but they cook with ease and together taste like a dream.
And whether you already know that you love roasted Brussels sprouts and sweet potatoes or you’re still a little unsure, you’ll love drizzling or dipping each crispy, caramelized piece into my homemade lemon tahini dressing.
Or, maybe not. I’ll let you decide.
Anyway, first things first…
Is it Brussel Sprouts or Brussels Sprouts?
Let me start this by saying that I am not the best when it comes to grammar or spelling. I mean, I do my best to make as much sense as possible, but mistakes happen. That said, if I ever find that I am repeatedly spelling a word incorrectly, I want to know.
That was the case with Brussels sprouts.
For many years, and even in old posts like these Sautéed Brussel Sprouts, I called these mini cabbages (they’re not, but they look like it) Brussel sprouts.
This is incorrect.
Brussels sprouts were cultivated in the thirteenth century near Brussels, Belgium where it is believed they derived their name. They may also be called brussels sprouts, Brussel sprouts, or brussel sprouts.
Is this important to the recipe? Maybe. Either way, now you know 🙂
- Brussels sprouts
- Sweet potatoes
- Olive oil
- salt and pepper
- Lemon juice
I know, super complicated, right? Only playing, guys. It’s not.
Of course, if tahini or tahini sauces aren’t really your thing, feel free to skip that part. Roasted Brussels sprouts and sweet potatoes taste great without the added sauce. That said, if you’re new to either of these vegetables, then I highly recommend a little drizzle of the creamy lemon tahini sauce.
How to Make Roasted Brussels Sprouts and Sweet Potatoes
Preheat oven to 400 degrees F.
- Trim the ends from each Brussels sprout and discard. Then slice each Brussels sprout in half. Set aside. Wash and thoroughly dry your sweet potatoes. Chop into small cubes, approximately 1-inch.
Transfer the Brussels sprouts and sweet potatoes to a large rimmed baking sheet (you may need 2). Drizzle with olive oil and salt; toss to coat. Spread in a single layer, trying not to overcrowd the pan.
Transfer baking sheet to the oven and roast for approximately 20-25 minutes, or until browned and fully cooked.
As the veggies cook, prepare the lemon tahini dressing by whisking together all the ingredients in a medium bowl. Season with salt to taste and add water as needed to reach the desired consistency.
Remove the vegetables from the oven and drizzle (or dip) with the lemon tahini sauce. Garnish with additional salt, pepper, and chopped fresh parsley, if desired.
- When compared to other green vegetables Brussels sprouts are particularly high in protein.
- Researchers have identified that the sulfur-containing compounds in Brussels sprouts contribute both their bitter taste and properties that fight cancer. Especially with esophageal, prostate, pancreatic cancer, and melanoma.
- Since Brussels sprouts contain high amounts of chlorophyll, it is beneficial to consume Brussels sprouts when consuming charred meats as charred food generates heterocyclic amines that are known to cause cancer.
- High levels of Vitamin K and Calcium which help improve bone health.
- Brussels sprouts may help manage diabetes.
- High levels of Vitamin C which benefits not just eye health, but also skin health and appearance.
- High in antioxidants. aka they’re full of good stuff that helps reduce the risk of chronic disease while preventing damage to cells.
- High in fiber.
- Brain Booster. Animal studies have shown that eating sweet potatoes could boost brain function and improve memory due to their high levels of nutrients and antioxidants.
- Stabilizes Blood Sugar. Sweet Potatoes have been shown to help reduce and regulate blood sugar levels.
- High levels of Vitamin A. 483 percent of your daily Vitamin A to be a little more precise (for a medium sweet potato). Vitamin A helps stimulate the production of immune cells, so, as you may imagine sweet potatoes are pretty sweet at enhancing immunity.
- Given all that Vitamin A, sweet potatoes also help promote vision health.
Tips & Tricks
I actually don’t have that many tips, you guys. I mean, this recipe is literally that easy. However, I do have a couple that I try to remember whenever I roast not only these vegetables, but any vegetables.
- Chop your vegetables so that they are about the same size. This is super important if you want your Brussels sprouts and sweet potatoes to cook in the same amount of time. If you could care less about all that, then please, ignore everything I say.
- Avoid overcrowding your baking sheet. You know, leave space between your vegetables, give them a little space to breathe.
- Do not drown your vegetables in oil. A little oil is necessary, but too much and your veggies will be soggy, oily, and heavy.
- The Brussels sprouts will not be soft and mushy like the sweet potatoes, just letting you know right now. That’s not the way they were made.
More Side Dish Recipes,
If you try making these Roasted Brussels Sprouts and Sweet Potatoes, please leave me a comment and let me know how it turned out! I always love to hear your thoughts.
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Roasted Brussels Sprouts and Sweet Potatoes with Tahini Sauce
For the Vegetables
- 1/2 pound Brussels Sprouts (halved)
- 2 sweet potatoes (diced into small 1-inch cubes)
- 1 tablespoon olive oil
- salt + black pepper (to season)
- Fresh parsley (to garnish)
- Preheat oven to 400 degrees F.
- Arrange the vegetables on a large baking sheet or sheet pan (lined with parchment paper for easy cleanup), trying not to overcrowd the pan (thus allowing them to get crispy rather than soggy). Drizzle with olive oil and salt; toss to coat. Roast the vegetables for approximately 20-25 minutes, or until golden brown and fully cooked.
- As the Brussels sprouts and sweet potatoes cook, prepare the tahini sauce by whisking together all the ingredients in a medium bowl. Season with salt to taste and add water as needed to reach desired consistency.
- Remove the vegetables from the oven and drizzle (or dip) with the lemon tahini sauce. Garnish with additional salt, pepper, and chopped fresh parsley, if desired.
- This recipe is vegan, dairy-free, gluten-free.
- If preferred, skin the tahini sauce and drizzle with balsamic vinegar, and top with crumbled feta cheese. For a sweeter holiday side dish, drizzle with maple syrup and add toasted pecans.
- Recipe originally published in October 2017.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)