Easy Roasted Brussels Sprouts and Sweet Potatoes cooked until perfectly crispy and caramelized on the outside and tender on the inside. Ready in just over 30 minutes, enjoy this delicious and healthy veggie side dish straight from the pan or 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 cook, and have the best flavor – no frying or heavy cream required.
Come fall, when it’s finally cold enough outside to use the oven, oven-roasted veggies take center stage at my house. My favorite autumn veggies? Brussels sprouts and sweet potatoes (and butternut squash!)
Truth be told, these two vegetables couldn’t be more different. One is sweet and creamy, the other 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 dipping each crispy, caramelized piece into my homemade tahini dressing.
Or, maybe not. I’ll let you decide.
How to Make Roasted Brussels Sprouts and Sweet Potatoes
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the Brussels sprouts and sweet potatoes: Trim the end from each Brussels sprout and slice each Brussels sprout in half. Set them aside. Wash and thoroughly dry your sweet potatoes and chop them into small 1-inch cubes.
- Transfer the Brussels sprouts and sweet potatoes to a large rimmed baking sheet. Drizzle with olive oil and salt; toss to coat. Spread them in a single layer, non-overlapping layer. If you need to use 2 baking sheets, do it.
- Roast in the oven for 20-25 minutes.
- As the veggies are roasting, prepare the lemon tahini sauce (if using). Set aside.
- 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.
Recipe Tips & Tricks
- Chop your vegetables so that they are about the same size. This is super important if you want them to cook in the same amount of time.
- Avoid overcrowding your baking sheet and leave a little space between each piece. This will allow them to get crispy!
- Do not drown your vegetables in oil. A little oil is necessary, but too much and your veggies will be soggy, oily, and heavy.
- 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.
- Line your baking sheet with foil for fast and easy cleanup!
Have you tried making this Roasted Brussels Sprouts and Sweet Potatoes recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
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)
Instructions
- 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.
Jessica’s Notes
- This recipe is vegan, dairy-free, gluten-free.
- You may also 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.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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!