Brussels Sprouts & Sweet Potatoes
Looking for a cozy, colorful side dish that’s both healthy and delicious? These roasted Brussels sprouts and sweet potatoes are caramelized to perfection, with crispy edges, tender centers, and just the right balance of savory and sweet. The golden Brussels sprouts bring a nutty flavor, while the roasted sweet potatoes add a natural creaminess. A sprinkle of smoky paprika and garlic ties everything together, making this dish not only easy but absolutely irresistible. Whether you serve it for weeknight dinners or holiday gatherings, this recipe is sure to become a new favorite on your table.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 30 mins | 40 mins | 4 | Easy | American | Fall & Winter |
Why You’ll Love This Recipe
- Perfect balance of flavors – The earthy, slightly bitter Brussels sprouts pair beautifully with the natural sweetness of roasted sweet potatoes.
- Crispy and caramelized – High-heat roasting ensures golden-brown edges that add amazing texture and flavor.
- Customizable – Add balsamic glaze, maple syrup, or toasted nuts for a different twist each time.
- Healthy and nutrient-rich – Packed with fiber, vitamins, and antioxidants, this dish is as nourishing as it is delicious.
- Holiday or everyday ready – Elegant enough for Thanksgiving yet simple enough for a weeknight dinner.
Roasted Brussels Sprouts and Sweet Potatoes – Easy Veggie Side Dish
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crispy roasted Brussels sprouts and creamy sweet potatoes with smoky paprika, garlic, and an optional maple or balsamic finish—a cozy vegan, gluten free side that’s weeknight easy and holiday worthy.
Ingredients
- Brussels sprouts 1.5 lbs trimmed and halved
- Sweet potatoes 2 medium peeled and cubed 1 inch
- Olive oil 3 tbsp extra virgin
- Garlic powder 1 tsp
- Onion powder 1 tsp
- Smoked paprika 1/2 tsp
- Salt 1 tsp or to taste
- Black pepper 1/2 tsp freshly ground
- Optional maple syrup or balsamic glaze 1 to 2 tbsp for drizzling
- Optional toasted pecans walnuts or pumpkin seeds for garnish
Instructions
1. Preheat oven to 400°F 200°C and line a large baking sheet with parchment.
2. Wash trim and halve Brussels sprouts quarter very large ones. Peel and cube sweet potatoes into 1 inch pieces.
3. In a large bowl toss sprouts and sweet potatoes with olive oil garlic powder onion powder smoked paprika salt and pepper until evenly coated.
4. Spread vegetables on the baking sheet in a single layer without crowding use two sheets if needed.
5. Roast 25 to 35 minutes flipping halfway until edges are deeply browned and centers are tender.
6. Check doneness with a fork; if needed roast 5 to 10 minutes more watching to prevent burning.
7. Remove from oven and optionally drizzle with maple syrup or balsamic glaze. Garnish with toasted nuts or seeds and chopped parsley or thyme.
8. Serve hot as a side or a hearty vegetarian main.
Notes
Cut vegetables evenly for consistent roasting.
Do not overcrowd the pan or veggies will steam.
Avocado oil can replace olive oil for high heat.
For spiciness add a pinch of cayenne or red pepper flakes.
Reheat leftovers on a skillet or in a 375°F oven for crisp edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 7 g
- Fat: 9 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 4 g
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- Optional: 1–2 tbsp maple syrup or balsamic glaze for drizzling
- Optional: Toasted pecans, walnuts, or pumpkin seeds for garnish
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Brussels Sprouts | Choose firm, bright green sprouts without yellow leaves for best flavor. |
| Sweet Potatoes | Cut into evenly sized cubes to ensure even roasting. |
| Olive Oil | Use extra virgin olive oil for best flavor, or swap for avocado oil. |
| Garlic & Onion Powder | These pantry staples add depth without overpowering. |
| Smoked Paprika | Adds smoky warmth and beautiful color to the veggies. |
| Maple Syrup/Balsamic Glaze | Drizzle after roasting for a touch of sweetness and shine. |
| Nuts/Seeds | Toast before garnishing for maximum crunch and nutty flavor. |
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare the vegetables: Trim and halve the Brussels sprouts, peeling away any yellow leaves. Peel and cube the sweet potatoes into 1-inch pieces.
- Season and toss: Place the vegetables in a large bowl, drizzle with olive oil, then add garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until well coated.
- Spread on the baking sheet: Arrange vegetables in a single layer without overcrowding. Use two pans if needed to ensure crisping instead of steaming.
- Roast for 25–35 minutes, flipping halfway through. Vegetables should be fork-tender with golden, caramelized edges.
- Check doneness: If still too firm, roast an additional 5–10 minutes, watching closely to avoid burning.
- Optional garnish: Drizzle with maple syrup or balsamic glaze and sprinkle with toasted nuts or fresh herbs.
- Serve and enjoy hot as a side dish or light vegetarian main.
Helpful Tips
- Cut vegetables into uniform sizes to ensure even cooking.
- Don’t overcrowd the pan, or the veggies will steam instead of roast.
- Flip halfway for crispy edges on all sides.
- Add garnishes only after roasting to keep them fresh and crunchy.
Expert Tips for the Best Results
- Use a preheated baking sheet for extra crispy edges.
- Dry vegetables well before roasting to avoid sogginess.
- Roast on the middle rack for even heat circulation.
- Taste and adjust seasoning right after roasting for maximum flavor.
Recipe Variations
- Honey Dijon Glaze – Toss roasted veggies with honey and Dijon mustard for a sweet-savory twist.
- Spicy Kick – Add cayenne or chili flakes for heat lovers.
- Cheesy Upgrade – Sprinkle with freshly grated Parmesan in the last 5 minutes of roasting.
- Mediterranean Style – Add kalamata olives and a drizzle of lemon juice for a fresh, zesty spin.
Make Ahead & Freezer Tips
Store roasted vegetables in the fridge for up to 4 days. To freeze, cool completely, then store in airtight containers for up to 2 months. Reheat from frozen in a hot oven to restore crispiness.
Serving Suggestions
Serve alongside roasted chicken, grilled salmon, or a hearty lentil stew. Garnish with nuts and herbs for extra texture and presentation. These veggies also shine as part of a holiday spread.
Pairing Ideas
Pair with a crisp white wine like Sauvignon Blanc, a sparkling apple cider, or a simple green salad. Roasted garlic bread also makes a great companion.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven for 10–12 minutes to restore crispiness, or microwave in 30-second bursts for a quicker option.
Frequently Asked Questions (FAQs)
Can I make this recipe with frozen Brussels sprouts?
Yes, but fresh sprouts roast better. If using frozen, thaw and pat dry before roasting.
Can I add other vegetables?
Absolutely! Carrots, parsnips, or butternut squash work beautifully. Just cut them into similar sizes.
Is this recipe vegan?
Yes, it’s naturally vegan. Just skip cheese garnishes if adding variations.
How do I keep Brussels sprouts from being bitter?
High-heat roasting caramelizes their natural sugars, balancing bitterness. Adding a sweet drizzle also helps.
Can I prep this dish ahead of time?
Yes, you can cut the veggies a day ahead. Toss with oil and seasonings just before roasting.
What can I use instead of olive oil?
Avocado oil, sunflower oil, or grapeseed oil work well since they handle high heat.
Will kids enjoy this dish?
Yes! Adding a drizzle of maple syrup often makes it more kid-friendly.
Nutrition Info (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 portion | 220 | 4g | 32g | 8g | 8g | 9g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This roasted Brussels sprouts and sweet potatoes recipe is a cozy, flavorful side dish you’ll want to make again and again. With its caramelized edges, vibrant colors, and perfectly balanced flavors, it’s a guaranteed crowd-pleaser for both holidays and everyday meals.
