Roasted Sweet Potatoes And Brussel Sprouts

Name: Roasted Sweet Potatoes and Brussel Sprouts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound Brussels sprouts (trimmed); 1 large sweet potato (about 1 pound); 2 cloves garlic (smashed); 1/3 cup olive oil; 1 teaspoon cumin; 1/4 teaspoon garlic salt; 1 teaspoon salt; pepper (to taste); 1 tablespoon red wine vinegar (to taste); thyme (fresh, to garnish)

Today we are making roasted sweet potatoes and brussel sprouts. It is one of those recipes that is simple enough for a busy weeknight but still feels special enough to show up on a holiday table.

Roasted sweet potatoes and brussels sprouts

Plus, we are talking real food here. Nothing complicated, nothing weird, and nothing that is going to have you hunting down specialty stores. Just fresh veggies, good seasoning, and the magic of high heat. Let’s get into it.

Why You’ll Love These Roasted Sweet Potatoes And Brussel Sprouts

One pan, no stress: Everything roasts together on one sheet pan. Less cleanup, more time to relax (or catch up on laundry… because let’s be real).
Crispy edges, tender centers: The sweet potatoes get those golden, caramelized bits while the Brussels sprouts turn crispy on the outside and soft inside. Pure magic.
Flavor-packed without being fussy: A little cumin, garlic, and a splash of red wine vinegar at the end make these veggies pop with flavor. No fancy ingredients or complicated steps.
Perfect for any meal: Serve them with chicken, beef, fish, or even tuck them into a grain bowl. They are super versatile.
Naturally wholesome: You are getting a healthy dose of veggies without even trying. Plus, it is naturally made with clean, real ingredients you can feel good about.

Ingredients You’ll Need

Here is what you will need to make these easy roasted potatoes with sweet potatoes and brussel sprouts:

1 pound Brussels sprouts – Trimmed and halved if they are on the larger side. Smaller ones can stay whole.
1 large sweet potato (about 1 pound) – Peeled and chopped into 1 to 2-inch chunks. Try to keep them around the same size so they cook evenly.
2 cloves garlic – Smashed to release all that good flavor.
1/3 cup olive oil – This helps everything get that perfect crispy finish.
1 teaspoon cumin – For a warm, earthy flavor that pairs perfectly with the sweet potatoes.
1/4 teaspoon garlic salt – Layers in even more flavor without overpowering the veggies.
1 teaspoon salt – You can always adjust to taste.
Pepper – Freshly ground if you have it. Add as much or as little as you like.
1 tablespoon red wine vinegar – A little splash at the end brightens everything up.
Fresh thyme – Totally optional, but it adds a nice pop of freshness if you have some on hand.

Pro Tip: If you want the easiest cleanup ever, line your sheet pan with foil before roasting. It is one small step that saves a ton of scrubbing later.

Roasted sweet potatoes and sprouts on pan — *Sweet potatoes and Brussels sprouts roasting side-by-side on a sheet pan for a healthy, crispy, and flavorful side dish.*

How to Make Roasted Sweet Potatoes and Brussel Sprouts

Step 1: Prep the oven and veggies
Preheat your oven to 400°F.
Trim the Brussels sprouts by slicing off the little brown stems. Pull off any yellow or wilted leaves. If any sprouts are really big, cut them in half so they roast evenly. Toss them into a large bowl.

Step 2: Peel and chop the sweet potato
Peel your sweet potato and chop it into 1 to 2-inch pieces. Try to keep the pieces close to the same size so they roast at the same rate. Add them to the bowl with the Brussels sprouts.

Step 3: Add garlic and seasoning
Smash two cloves of garlic with the side of your knife and throw them into the bowl.
Pour the olive oil over the veggies, then sprinkle in the cumin, garlic salt, salt, and a good crack of black pepper. Give everything a big stir so the veggies are coated well.

Step 4: Get the pan ready
Line a large sheet pan with foil if you want an easy cleanup. Drizzle a little olive oil over the foil and rub it around with your hand or use a nonstick spray.

Step 5: Spread and roast
Spread the veggies out in an even layer on the pan.
Pop the pan into the oven and roast for about 40 to 45 minutes. Give them a toss halfway through cooking so they brown evenly. You will know they are ready when the sweet potatoes are fork-tender and the Brussels sprouts have crispy edges.

Step 6: Finish and serve
Transfer the roasted veggies to a serving bowl. Drizzle with a tablespoon or two of red wine vinegar and toss gently.
Garnish with fresh thyme if you want a little extra color and flavor. Serve hot and enjoy!

Tips & Tricks for the Best Roasted Sweet Potatoes and Brussel Sprouts

Choose firm, smooth sweet potatoes without soft spots or wrinkles.
Pick small to medium sweet potatoes for a naturally sweeter flavor.
Select bright green, firm Brussels sprouts that feel heavy for their size.
Smaller Brussels sprouts are usually sweeter and more tender after roasting.
Always rinse Brussels sprouts under cold water and dry them thoroughly before roasting.
Trim off the dry, brown ends of Brussels sprouts without cutting too much into the core.
Peel sweet potatoes for a softer texture and more even roasting, or leave the skin on if you like extra texture.
Skip boiling sweet potatoes or Brussels sprouts before roasting to keep them crisp and flavorful.
Spread vegetables out on the pan so they roast instead of steam.
Flip the veggies halfway through roasting to get even browning.
Taste and season the veggies right after roasting if they need a little extra salt.
Drizzle with red wine vinegar after roasting to brighten up all the flavors.

Crispy roasted sweet potatoes and Brussel sprouts — *Crispy, golden roasted sweet potatoes and Brussel sprouts tossed with simple seasonings for an easy and flavorful side dish.*

Serving Suggestions

These roasted sweet potatoes and Brussel sprouts are super versatile and can go with just about anything. Here are a few easy ideas:

With roast chicken: Pair them with this juicy Garlic Butter Roast Chicken for a cozy, comforting dinner.
With beef: They go perfectly alongside a hearty Air Fryer Beef Chuck Roast Steak if you are craving something a little more filling.
With lemony chicken: Serve them next to this bright and flavorful Roasted Chicken with Lemon and Garlic for a fresh, complete meal.
In a grain bowl: Toss the roasted veggies into cooked quinoa, rice, or couscous with a drizzle of your favorite dressing.
Topped with an egg: For a quick brunch idea, throw a fried egg on top of a bowl of these veggies. So good and so easy.

Frequently Asked Questions

Can you roast sweet potatoes and Brussels sprouts at the same time?

Yes, you can roast them together. Just make sure to cut the sweet potatoes and Brussels sprouts into similar-sized pieces so they cook evenly. Spread them out on the pan so they roast instead of steaming.

Do you need to cut Brussels sprouts in half before roasting?

It depends on their size. If the Brussels sprouts are large, cut them in half so they cook through and get crispy. Smaller ones can stay whole.

What is the secret ingredient for the best roasted Brussels sprouts?

A splash of red wine vinegar at the end. It brightens up the flavor and makes the sprouts taste fresh and balanced. A good amount of olive oil and high heat also help.

Why are my roasted Brussels sprouts not crispy?

If your Brussels sprouts are not crispy, it is usually because the pan was overcrowded or they were not dried well after washing. Make sure to spread them out and pat them dry before roasting. A hot oven and enough oil are key too.

Roasted sweet potatoes and Brussel sprouts are one of those side dishes that just make any meal better. With simple ingredients and easy prep, you get crispy, flavorful veggies that work with just about anything. Whether you are making a quick weeknight dinner or setting the table for a special meal, this is a recipe you will want to keep on repeat.