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Home » Side Dishes + Vegetables » Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts and Sweet Potatoes

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 18, 2021
4.86 from 28 votes


Last Updated October 18, 2021 | 3 Comments

This post may contain affiliate links. Read my disclosure policy.

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Roasted Brussels Sprouts and Sweet Potatoes Pinterest PIN Collage
Roasted Brussels Sprouts and Sweet Potatoes Pinterest PIN Collage

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. 

Small white plates filled with individual servings of oven-roasted Brussels sprouts and sweet potato cubes drizzled with tahini and chopped parsley.

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.

Large rimmed baking sheet filled with diced sweet potatoes and halved Brussels sprouts.

How to Make Roasted Brussels Sprouts and Sweet Potatoes

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Roast in the oven for 20-25 minutes.
  5. As the veggies are roasting, prepare the lemon tahini sauce (if using). Set aside.
  6. 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.
Roasted crispy Brussels sprouts and cubes of sweet potatoes on a large baking sheet.

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!
Two small white ramekins filled with roasted Brussels sprouts and sweet potatoes and drizzled with a homemade tahini sauce.

More Delicious Side Dishes

  • Garlic Roasted Potatoes Recipe
  • Sauteed Mushrooms (How to cook Mushrooms)
  • Honey Glazed Carrots with Ginger
  • Brussels Sprout and Potato Gratin Recipe
  • Homemade Creamed Corn Recipe (Crock Pot + Stovetop)

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.

Small white plates filled with individual servings of oven-roasted Brussels sprouts and sweet potato cubes drizzled with tahini and chopped parsley.

Roasted Brussels Sprouts and Sweet Potatoes

4.86 from 28 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 217 kcal

Ingredients
 
 

For the Vegetables

  • ½ 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

For the Tahini Sauce

  • 2 cloves garlic - minced
  • ½ cup tahini - (sesame paste)
  • 3 tablespoon fresh parsley - minced
  • 1 tablespoon olive oil
  • Juice from 1/2 a large lemon
  • Water to thin - if needed
  • salt - to taste
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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

Calories: 217kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 455mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8786IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Roasted Brussels Sprouts and Sweet Potatoes
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

811 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Deborah Barlow says

    November 21, 2021 at 9:48 pm

    5 stars
    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.

    Reply
  2. Katie says

    February 19, 2019 at 8:37 am

    5 stars
    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!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 19, 2019 at 3:27 pm

      Thanks Katie – I am glad you enjoyed it!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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