If there is one side dish that perfectly captures the essence of cozy, healthy, and incredibly flavorful cooking, it is this recipe for Roasted Brussels Sprouts & Sweet Potatoes. This dish is more than just a simple mix of root vegetables; it is a culinary masterpiece built on the power of high heat and simple seasoning. When sweet potatoes caramelize and Brussels sprouts achieve that perfect, crispy outer layer, you create a harmonious blend of textures and tastes that elevates any meal, from a weeknight dinner to a holiday feast. Whether you are seeking a vibrant addition to your Thanksgiving table or just looking for an easy, hands-off way to get more greens and healthy carbs into your diet, this classic sheet pan approach is the answer. Forget limp, soggy vegetables we are aiming for deep color, tender interiors, and crunchy edges, all achieved with minimal effort and maximum flavor.
This recipe is built on efficiency and maximizing natural flavor. By utilizing just one sheet pan and a handful of pantry staples, you can transform humble ingredients into a spectacular side. We will walk through the foolproof method for ensuring both the dense sweet potatoes and the slightly delicate Brussels sprouts finish cooking at the exact same time, resulting in a perfect bite every single time. Get ready to make the definitive version of Roasted Brussels Sprouts & Sweet Potatoes that everyone will ask you to make again.
For more comforting recipes perfect for the cooler months, you might also enjoy our recipe for Roasted Butternut Squash Soup: A Fall Flavor Sensation.
Why You’ll Absolutely Love This Recipe for Roasted Brussels Sprouts & Sweet Potatoes
There are countless reasons why this particular preparation of Roasted Brussels Sprouts & Sweet Potatoes becomes a fast favorite in nearly every kitchen that tries it. It hits all the major targets for a successful, repeated side dish: simplicity, exceptional flavor, and incredible versatility. But let’s dive deeper into the specific elements that make this sheet pan endeavor truly irresistible.
The Magic of Flavor Contrast: Sweet Meets Savory
The core success of this dish lies in the dramatic yet complementary flavor profiles of the two main ingredients. Sweet potatoes, high in natural sugars, caramelize beautifully in the high heat of the oven. This creates a deeply comforting, slightly sticky, and naturally sweet bite. This sweetness provides a wonderful counterpoint to the subtle bitterness and rich, earthy flavor of the Brussels sprouts. When roasted properly, the sprouts lose their aggressive “cabbagey” taste and become nutty and savory. Seasoning them simply with garlic powder, salt, pepper, and earthy dried thyme amplifies the savory notes, creating a flavor explosion in every mouthful. This balance ensures the dish is complex enough to stand on its own but versatile enough not to overshadow a main protein.
Unbeatable Texture: Crispy Edges, Tender Centers
Texture is paramount in roasting. Nobody wants soggy vegetables. This recipe prioritizes achieving that sought-after contrast: the Brussels sprouts develop deeply browned, almost charred, crispy edges, while the sweet potatoes become irresistibly fluffy and tender on the inside. We achieve this texture mastery through two key steps outlined in the instructions: cutting the vegetables into uniform sizes (ensuring they cook in sync) and, critically, avoiding overcrowding the pan. When the vegetables are spread in a single layer, they are exposed directly to the dry, intense heat of the oven, allowing moisture to evaporate and the surfaces to crisp up, transforming them into the ultimate crispy roasted side dish.
The Efficiency of Sheet Pan Cooking
For busy individuals and families, time and cleanup are crucial considerations. This recipe is a model of efficiency. The prep work takes just 15 minutes mostly peeling and chopping. Everything is tossed together right on the baking sheet or in one large bowl, and then the oven does the heavy lifting. The total cook time is under 35 minutes. Furthermore, using parchment paper or aluminum foil (as recommended in Step 1) means cleanup is virtually non-existent. You simply discard the lining, and your pan is ready for the next use. This combination of speed and easy cleanup makes this the perfect go-to healthy sweet potato recipe for any night of the week.
Scalability and Dietary Friendliness
This dish easily adapts to different needs. Need to serve a crowd for a holiday like Thanksgiving or Christmas? Simply use multiple baking sheets. Are you vegan, vegetarian, or gluten-free? This recipe fits perfectly into almost any dietary regime as it relies only on whole vegetables, olive oil, and basic spices. It’s a naturally vegan side that requires no modification, making it a reliable and universally appreciated addition to any dinner table.
Why You Should Master This Simple Method for Roasting Root Vegetables Today
While the reasons above cover why you will love the outcome, there are specific culinary and health benefits to focusing on mastering this simple sheet-pan technique. Learning how to properly roast vegetables is a foundational skill that opens up countless quick, healthy meal possibilities. This specific recipe for Roasted Brussels Sprouts & Sweet Potatoes serves as the perfect training ground.
The Secret to Avoiding Soggy Sprouts
Brussels sprouts often get a bad reputation because they are frequently boiled or steamed, methods that amplify their sulfurous compounds and result in a mushy texture. Roasting is the ultimate technique to bypass these pitfalls. High-heat roasting converts the starches into sugars and caramelizes the exterior, yielding a deeply nutty, savory flavor and a delightfully crisp texture. By following our precise instructions, especially the tip about proper spacing and the mid-cook flip, you guarantee yourself a batch of crispy Brussels sprouts every time. This transforms a typically disliked vegetable into a coveted delicacy.
Maximize Nutritional Intake Through Roasting
Roasting, unlike boiling, minimizes the leaching of water-soluble vitamins (like Vitamin C and B vitamins) from the vegetables. Sweet potatoes are nutritional powerhouses, packed with Vitamin A, which is crucial for vision and immune function. Brussels sprouts, members of the cruciferous family, are excellent sources of fiber and Vitamin K. By cooking these two healthy root vegetables together with just a touch of healthy fat (olive oil), you create a balanced, nutrient-dense side dish that supports digestive health and overall well-being. This is truly a recipe where health meets hedonism.
Versatility Beyond the Side Dish
While often served as a side, this mixture of Roasted Brussels Sprouts & Sweet Potatoes can easily be incorporated into main courses. Toss the warm roasted vegetables with quinoa or farro for a quick vegan grain bowl. Add them to a bed of mixed greens with a tangy vinaigrette for a hearty salad. Top them with a fried egg for a savory breakfast hash, or integrate them into holiday stuffing mixes for added texture and flavor depth. Mastering this simple roasting technique means you have a fundamental ingredient ready to anchor multiple healthy meals throughout the week. It’s an easy roasted vegetable preparation that serves as a building block for culinary creativity.
Perfect for Meal Prep
Roasting vegetables is one of the pillars of effective meal preparation. A large batch of these Roasted Brussels Sprouts & Sweet Potatoes holds up well in the refrigerator for 3 to 4 days. They reheat beautifully in a toaster oven or air fryer, maintaining a good degree of crispness, making them ideal for portioned lunches or quick dinner additions. The stability of these hearty root vegetables ensures you always have a wholesome component ready to go, saving time and reducing reliance on less healthy fast-food options.
Ingredients and The Tools for Perfect Roasting: The Foundations of a Great Side Dish
The beauty of this recipe lies in its minimalism. We rely on high-quality ingredients and specific kitchen tools to achieve professional results. There are no fancy sauces or complex preparation steps; just simple synergy between sweet and savory ingredients.
Essential Ingredients List (Yields: 4 servings)
- 1 pound fresh Brussels sprouts: Look for firm, tightly packed heads. Avoid any that look yellowed or have soft spots. Freshness is key to achieving that desirable crispiness.
- 2 large sweet potatoes (about 1.5 pounds): Choose potatoes that are firm and smooth-skinned. They should be substantial enough to yield uniform 1-inch cubes. The natural sugars in these potatoes are crucial for the caramelization process.
- 3 tablespoons extra virgin olive oil (EVOO): Essential for providing the necessary fat to conduct the heat and help the seasoning adhere. EVOO also contributes a subtle, pleasant richness to the final dish.
- 1 teaspoon kosher salt: Or more, to taste. Kosher salt has a larger crystal size, which adheres well and distributes flavor evenly across the vegetable surfaces, drawing out excess moisture and enhancing the sweetness of the potatoes.
- 1/2 teaspoon freshly ground black pepper: Adds a necessary punch of heat and aroma. Always opt for freshly ground for the best flavor profile.
- 1 teaspoon garlic powder: We use powder over fresh garlic here because fresh garlic often burns at the high temperature required for roasting crispy Brussels sprouts. Garlic powder provides the aroma without the risk of charring.
- 1/2 teaspoon dried thyme (optional, but highly recommended): Thyme adds an earthy, slightly floral note that perfectly complements both the root vegetables. It elevates the dish beyond a simple seasoned vegetable side.
A Deep Dive into Ingredient Preparation
Achieving a uniform, perfectly cooked batch of Roasted Brussels Sprouts & Sweet Potatoes starts before the oven even turns on. Proper preparation is non-negotiable.
Brussels Sprouts Prep
When preparing the Brussels sprouts, inspect each one. Peel off any loose or discolored outer leaves. Trim the dry, woody end of the stem. The size of the sprout dictates the cut:
- Small Sprouts: Halve them lengthwise.
- Large Sprouts: Quarter them through the stem end. This is vital. Cutting larger sprouts into quarters ensures that all pieces have enough surface area exposed to the direct heat of the pan, allowing them to cook at the same rate as the dense sweet potatoes.
Sweet Potato Prep
The most important rule for the sweet potatoes is consistency. Peel the potatoes completely. Then, using a sharp chef’s knife, cut them into uniform 1-inch cubes. If some cubes are significantly larger or smaller, you will end up with a mix of burnt, mushy, and undercooked pieces. The 1-inch size is chosen specifically because it requires roughly the same amount of time to become tender as the halved or quartered Brussels sprouts take to become crispy. This precise measurement is a key secret to a perfect batch of these healthy sweet potatoes.
Necessary Utensils and Equipment
You don’t need fancy gadgets for this dish, but the quality and size of your baking sheet are paramount. In fact, the sheet pan is arguably the most important piece of equipment for making the best Roasted Brussels Sprouts & Sweet Potatoes.
1. The Sheet Pan
Requirement: Large, Heavy-Duty Rimmed Baking Sheet. A standard half-sheet pan (18×13 inches) is ideal for this recipe’s specified yield (4 servings). Do not use a flimsy, dark pan. Flimsy pans can warp in high heat, and dark pans retain too much heat, leading to premature burning before the vegetables are cooked through. The “rimmed” edge is essential to prevent rolling sweet potatoes from escaping into the oven.
2. Lining Material
Requirement: Parchment Paper or Aluminum Foil.
- Parchment Paper: Highly recommended. It prevents sticking entirely, allows for easy sliding of the finished vegetables, and simplifies cleanup. It’s perfect for ensuring the perfect texture.
- Aluminum Foil: A good alternative, but you must lightly spray it with cooking oil (as specified in Step 1) to prevent the sugars from the sweet potatoes from sticking and pulling off the crispy layer.
3. The Mixing Bowl
Requirement: A Very Large Bowl. You need ample space to toss the vegetables thoroughly without them spilling over. This ensures the 3 tablespoons of olive oil and all the seasoning powders fully coat every sprout and potato cube. An inadequately sized bowl results in poorly seasoned, unevenly coated vegetables, which translates to uneven cooking.
4. Tools for Flipping
Requirement: A Sturdy Metal or Silicone Spatula. After the initial roast, you must flip the vegetables. A sturdy spatula allows you to scrape under the vegetables and turn them properly without smashing the tender sprouts or leaving pieces behind. This flipping is crucial for achieving browning on all sides.
By investing in these simple, high-quality tools and focusing on meticulous ingredient preparation, you set the stage for success with your perfectly Roasted Brussels Sprouts & Sweet Potatoes.
Detailed Recipe Instructions: Achieving Ultimate Crispness in Roasted Brussels Sprouts & Sweet Potatoes
Follow these steps closely to ensure your Roasted Brussels Sprouts & Sweet Potatoes are tender, caramelized, and flawlessly seasoned. The total time required is just over 45 minutes, making this an ideal sheet pan meal accompaniment.
Prep Time: 15 minutes | Cook Time: 30–35 minutes
Yields: 4 servings
Step 1: Preheat the Oven and Prepare the Baking Surface
Crucial Temperature: Adjust the oven rack to the middle position and preheat your oven to 400°F (200°C). This high heat is necessary to activate the Maillard reaction, which creates the deep browning and crispy texture we desire in both the Brussels sprouts and the sweet potatoes.
Lining the Pan: Line a large, heavy-duty rimmed baking sheet with parchment paper or aluminum foil. This prevents sticking, especially vital for the sticky caramelized sweet potatoes, and ensures the easiest possible cleanup. If using foil, lightly spray it with a neutral cooking oil.
Step 2: Prepare the Vegetables
Focus on Uniformity: This step dictates the success of your entire dish. Trim the dry ends off the Brussels sprouts. If they are small, halve them lengthwise. If they are very large, cut them into quarters. Next, peel the sweet potatoes and cut them into uniform 1-inch cubes. Keeping the size of the pieces consistent is crucial for even cooking time. Larger pieces will take too long; smaller pieces will burn before the sweet potatoes soften.
Step 3: Combine Vegetables and Seasoning
In a very large bowl, combine all your prepped Brussels sprouts and sweet potato cubes. Drizzle the 3 tablespoons of extra virgin olive oil over the vegetables. Then, add the dry seasonings:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme (if using)
Step 4: Toss Thoroughly
Using your hands (the most effective method) or a large sturdy spoon, toss the mixture vigorously. You must ensure that every single piece of vegetable is thoroughly coated in the olive oil and seasoning mixture. If any piece is dry, it will steam or burn. Spend a full minute tossing to distribute the seasonings evenly throughout the bowl.
Step 5: Arrange for Roasting (The Single Most Important Step)
Spread the seasoned vegetables out onto the prepared baking sheet. This is the moment to be meticulous: It is very important that the vegetables are not overcrowded. They should lie in a single layer with small gaps between pieces. If they are layered on top of each other, they will release steam and boil instead of roast, leading to that dreaded soggy texture. If you are preparing a double batch, use two separate baking sheets to ensure maximum crispness for your Roasted Brussels Sprouts & Sweet Potatoes.
Step 6: Initial Roasting Period
Place the baking sheet into the preheated 400°F (200°C) oven. Roast for 15 minutes. Do not open the oven door during this time. The intense heat needs to work its magic. After 15 minutes, the edges of the sweet potatoes should just begin to look tender, and the bottoms of the Brussels sprouts resting directly on the pan should start to show signs of deep browning.
Step 7: Flip and Continue Roasting
After the 15-minute mark, remove the baking sheet from the oven. Using a spatula, thoroughly flip and toss the vegetables. Ensure you scrape the bottom to turn over the most browned pieces so that the other side of the vegetables is exposed to the hot pan surface. This step is critical for even browning and for developing crispness on all sides of the Brussels sprouts.
Looking for another hearty side that utilizes root vegetables? Try our recipe for Parmesan Crusted Roasted Delicata Squash!
Step 8: Final Roasting and Check for Doneness
Return the baking sheet to the oven. Continue roasting for another 15 to 20 minutes. The exact time depends on your oven and the density of your vegetables.
How to Check for Doneness: The sweet potatoes should be fork-tender and easily pierced, with golden-brown, caramelized edges. The Brussels sprouts must be deeply golden brown, with crispy, almost charred edges. If they are not brown, they are not done. Aim for maximum color!
Step 9: Serve
Remove the completed Roasted Brussels Sprouts & Sweet Potatoes from the oven. Before serving, taste one of each vegetable. This is your last chance to adjust seasoning add an additional pinch of kosher salt or pepper if desired. Serve the roasted vegetables immediately while they are hot. Their crispness will diminish as they cool.
Tips, Variations, and Avoiding Common Mistakes for Roasting Perfection
While the classic recipe for Roasted Brussels Sprouts & Sweet Potatoes is fantastic on its own, a few professional tips and ingredient variations can tailor the dish to any occasion or preference. Furthermore, knowing how to sidestep common roasting pitfalls guarantees success every time.
Fantastic Flavor Variations
Once you’ve mastered the basic technique, feel free to experiment with these delicious upgrades:
1. Balsamic Glaze Finish
For a tangy, sophisticated upgrade, drizzle the vegetables with 1-2 tablespoons of balsamic glaze (reduced balsamic vinegar) immediately after they come out of the oven. The acid and sweetness cut through the richness of the oil and complement the earthy flavors perfectly. Do not add the balsamic glaze before roasting, as the sugars in the vinegar will burn in the 400°F oven.
2. Maple & Spice (A Sweet Spin)
If you prefer a sweeter, fall-focused flavor, replace the dried thyme with 1/4 teaspoon of cinnamon and add 1 tablespoon of pure maple syrup when you toss the vegetables with the olive oil in Step 3. The maple syrup enhances the natural caramelization of the healthy sweet potatoes, creating an even deeper sweetness.
3. Bacon & Cheese Upgrade
Add a savory crunch by tossing in 1/4 cup of pre-cooked, crumbled bacon bits during the last 5 minutes of roasting. For a cheesy crust, sprinkle 2 tablespoons of grated Parmesan cheese over the vegetables before the final 15-20 minute roasting period. The heat will melt the Parmesan, creating a crisp, umami-rich coating.
4. Herb Swap
Instead of thyme, use 1 teaspoon of dried rosemary or a blend of dried herbs like Herbs de Provence. If using fresh herbs (like rosemary or sage), chop them finely and add them during the last 10 minutes of roasting to prevent them from burning.
Ingredient Alternatives and Dietary Swaps
This sheet pan method works wonderfully with many other ingredients:
- For the Brussels Sprouts: Substitute with broccoli florets or cauliflower florets. Note that broccoli roasts slightly faster than sprouts, so check for doneness around the 25-minute mark.
- For the Sweet Potatoes: Substitute with traditional white potatoes (Russet or Yukon Gold), carrots, or parsnips. Remember that standard potatoes are less sugary, so they might not achieve the same intense caramelization.
- Make it Spicy: Add 1/4 teaspoon of cayenne pepper or chili flakes when seasoning for a spicy kick.
- Vegan/Gluten-Free: The base recipe is already naturally vegan and gluten-free, making it an excellent side dish for diverse dining groups.
For more inspiration on quick, healthy side dishes and meal prep ideas, be sure to follow my board on Pinterest!
Avoiding Common Roasting Mistakes (Crucial Tips)
If your Roasted Brussels Sprouts & Sweet Potatoes come out mushy, pale, or burnt, here is how to troubleshoot:
1. The Overcrowding Error (The #1 Mistake)
Mistake: Placing too many vegetables on one baking sheet. This traps steam and prevents browning.
Solution: Always use a large sheet pan (18×13 inches) for 4 servings. If doubling the recipe, use two separate pans. The vegetables must have “breathing room” to ensure the dry heat turns them crispy.
2. Uneven Cuts
Mistake: Having varied sizes of potato cubes and sprouts.
Solution: Be diligent in Step 2. Cut sweet potatoes into consistent 1-inch pieces and adjust Brussels sprouts (halve or quarter) so all pieces are roughly the same size and density. Consistency equals even cooking.
3. Insufficient Oil and Seasoning
Mistake: Not using enough oil, causing the vegetables to dry out, or uneven seasoning.
Solution: Use the full 3 tablespoons of olive oil and spend adequate time in Step 4 tossing everything vigorously until the vegetables look glossy and the seasoning adheres completely.
4. Not Using High Enough Heat
Mistake: Roasting at 350°F or 375°F.
Solution: 400°F (200°C) is the magic number for proper caramelization and crispness on these sturdy vegetables. Lower temperatures result in steaming and softness.
This delicious side pairs perfectly with a comforting main course, such as our Turkey Taco Soup: A Flavorful and Hearty Meal.
Nutritional Values and Health Benefits of Roasted Brussels Sprouts & Sweet Potatoes
This side dish isn’t just delicious; it’s an incredibly healthy addition to your diet. The combination of cruciferous vegetables and nutrient-dense root vegetables offers a wide array of vitamins, minerals, and fiber, making this one of the best healthy side dishes you can prepare.
Estimated Nutritional Breakdown (Per Serving, based on 4 servings)
While precise counts vary based on the exact size of the produce, this recipe is inherently low in calories and rich in macro- and micronutrients. A typical serving offers:
- Calories: Approximately 200–250 kcal
- Carbohydrates: 30–35g (mostly complex carbohydrates from the sweet potatoes)
- Fiber: 6–8g (Excellent for digestive health)
- Fat: 8–10g (Healthy monounsaturated fats from extra virgin olive oil)
- Protein: 4–5g
The Powerhouse of Sweet Potatoes
Sweet potatoes are often highlighted as a superior carbohydrate source. When you enjoy these roasted healthy sweet potatoes, you benefit from:
- High in Vitamin A (Beta-Carotene): Just one serving of sweet potato often provides more than 100% of your daily required Vitamin A intake, crucial for maintaining healthy vision, supporting the immune system, and promoting cell growth. The roasting process helps retain this vitamin content.
- Complex Carbohydrates: Unlike simple sugars, sweet potatoes provide sustained energy release, making them an excellent choice for stabilizing blood sugar levels compared to white potatoes.
- Manganese and Potassium: Essential minerals that play a role in bone health and regulating blood pressure.
The Benefits of Brussels Sprouts
Brussels sprouts are often lauded by nutritionists for their exceptional health profile, particularly when consumed as part of a regular diet. Making these crispy Brussels sprouts a weekly staple brings significant advantages:
- Rich in Vitamin K: Vitamin K is vital for blood clotting and is also strongly linked to bone health, helping to prevent osteoporosis. Brussels sprouts are one of the best vegetable sources of this nutrient.
- Excellent Source of Vitamin C: A powerful antioxidant that supports immune function and is essential for collagen production in the skin and connective tissues.
- Fiber Content: Like all cruciferous vegetables, Brussels sprouts are high in dietary fiber, which aids in digestion, contributes to feelings of fullness (great for weight management), and helps lower cholesterol levels.
- Anti-inflammatory Properties: Brussels sprouts contain glucosinolates, sulfur-containing compounds that have been extensively studied for their anti-cancer and anti-inflammatory effects. High-heat roasting prepares these compounds optimally for consumption.
The use of extra virgin olive oil in this recipe adds healthy monounsaturated fats, which are key components of the Mediterranean diet known for supporting heart health. In short, this simple recipe for Roasted Brussels Sprouts & Sweet Potatoes delivers a full spectrum of essential nutrients, turning your side dish into a critical component of a balanced, health-conscious meal.
Frequently Asked Questions (FAQs) about Roasted Brussels Sprouts & Sweet Potatoes
How do I prevent my Brussels sprouts from becoming soggy?
The key to preventing soggy Brussels sprouts is proper spacing and high heat. Ensure your oven is preheated to 400°F (200°C) and spread the vegetables in a single, uncrowded layer on a parchment-lined pan. Overcrowding traps moisture, causing the Roasted Brussels Sprouts & Sweet Potatoes to steam rather than crisp up.
Can I use frozen sweet potatoes or Brussels sprouts for roasting?
It is highly recommended to use fresh ingredients for the best results. Frozen vegetables, especially frozen Brussels sprouts, retain too much moisture. When thawed and heated, they release water onto the sheet pan, preventing the vegetables from browning and achieving the necessary crispy texture for your perfect Roasted Brussels Sprouts & Sweet Potatoes.
What is the secret to getting the sweet potatoes and sprouts to cook evenly?
The secret lies in cutting the vegetables into uniform sizes. Sweet potatoes must be cut into 1-inch cubes, and the Brussels sprouts should be halved or quartered depending on size. This ensures the dense sweet potatoes and the sturdier sprouts require approximately the same time (30–35 minutes) to reach fork-tender perfection.
Can I prepare the vegetables ahead of time?
Yes, you can prep the vegetables up to 24 hours ahead. Cut the sweet potatoes and Brussels sprouts, store them separately in airtight containers in the refrigerator, and then toss them with the oil and seasonings just before roasting. Do not oil and season them ahead of time, as the salt will draw moisture out and compromise the crispness of the Roasted Brussels Sprouts & Sweet Potatoes.
What main dishes pair well with this roasted vegetable side?
The savory and slightly sweet profile of Roasted Brussels Sprouts & Sweet Potatoes makes it incredibly versatile. It pairs perfectly with roast chicken, pork tenderloin, grilled salmon, or steak. During the holidays, it is a classic, essential side dish next to turkey or ham due to its vibrant color and robust flavor.
Conclusion: Mastering the Perfect Roasted Brussels Sprouts & Sweet Potatoes
You have now mastered the essential technique for creating the ultimate side dish: perfectly Roasted Brussels Sprouts & Sweet Potatoes. This recipe, while incredibly simple in its ingredient list, yields results that are anything but basic. By following the critical steps consistent cutting, ensuring adequate spacing on the sheet pan, and utilizing high-heat roasting you guarantee a dish defined by the irresistible contrast of fluffy, caramelized sweet potatoes and crisp, nutty Brussels sprouts.
Whether you were looking for an easy, healthy side for a busy weeknight or a crowd-pleasing addition to a major holiday spread, this sheet pan wonder delivers on all fronts. It’s naturally vegan, gluten-free, packed with vital nutrients like Vitamin A and K, and requires minimal cleanup thanks to the strategic use of parchment paper. The simple seasoning blend of olive oil, salt, pepper, garlic powder, and thyme allows the natural, robust flavors of the vegetables to truly shine.
Say goodbye to the era of soggy sprouts and bland root vegetables. Embrace the power of the oven and transform your perception of healthy eating. Try this recipe for Roasted Brussels Sprouts & Sweet Potatoes tonight, and discover why it quickly becomes a permanent, highly requested fixture in your cooking rotation. We encourage you to share your results and any creative variations (like that delicious balsamic glaze finish!) in the comments below. Happy roasting!
CLASSIC ROASTED BRUSSELS SPROUTS AND SWEET POTATOES
Ingredients
Equipment
Method
- Preheat the Oven and Prepare the Baking Surface: Adjust the oven rack to the middle position and preheat your oven to 400°F (200°C). Line a large, heavy-duty rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. If using foil, lightly spray it with cooking oil.
- Prepare the Vegetables: Trim the dry ends off the Brussels sprouts. Halve or quarter them, depending on size, to ensure even cooking. Peel the sweet potatoes and cut them into uniform 1-inch cubes. Keeping the size of the pieces consistent is crucial for even cooking time.
- Combine Vegetables and Seasoning: In a very large bowl, combine the cut Brussels sprouts and the cubed sweet potatoes. Drizzle the 3 tablespoons of olive oil over the vegetables. Add the kosher salt, black pepper, garlic powder, and dried thyme (if using).
- Toss Thoroughly: Using your hands or a large sturdy spoon, toss the mixture vigorously until every piece of vegetable is thoroughly coated in the olive oil and seasoning mixture. Ensure the seasonings are distributed evenly throughout the bowl.
- Arrange for Roasting: Spread the seasoned vegetables out onto the prepared baking sheet in a single layer. It is very important that the vegetables are not overcrowded; if they are layered on top of each other, they will steam instead of roast. If necessary, use two separate baking sheets.
- Initial Roasting Period: Place the baking sheet into the preheated oven. Roast for 15 minutes. The edges of the sweet potatoes should just begin to look tender, and the bottoms of the Brussels sprouts should start to brown.
- Flip and Continue Roasting: After 15 minutes, remove the baking sheet from the oven. Using a spatula, thoroughly flip and toss the vegetables so that the other side of the pieces is exposed to the hot pan surface. Return the baking sheet to the oven.
- Final Roasting and Check for Doneness: Continue roasting for another 15 to 20 minutes, or until the sweet potatoes are fork-tender and the Brussels sprouts are deeply golden brown and crispy at the edges. The total cooking time should be between 30 and 35 minutes.
- Serve: Remove the roasted vegetables from the oven. Taste and add an additional pinch of salt or pepper if desired. Serve immediately while they are hot.
