Sweet Potato and Brussels Sprouts
If you’re looking for a cozy, feel-good side dish that’s super simple, this sweet potato and Brussels sprouts combo is calling your name! It’s full of flavor, roasts up beautifully, and gives you that warm hug kinda feeling. The sweet potatoes are tender and slightly crisp, and those Brussels? They turn all golden and nutty.
You can serve this with just about anything or snack on it right off the pan (been there, done that!). Plus, it’s a great way to sneak in veggies that taste AMAZING. This recipe is one you’ll make on repeat!
Why You’ll Love This Recipe
This dish is one of those easy wins. It takes simple veggies and turns them into something totally YUM. The combo of sweet and savory is perfection. It’s also healthy without trying too hard. Just toss everything on a sheet pan and let the oven do the magic!
Want more tasty veggie goodness? Try my grilled sweet potatoes, this cozy cheesy sweet potato au gratin, or my flavor-packed sweet potato black bean salad. Total veggie glow-up.
Ingredients You’ll Need
- Brussels sprouts: I slice them in half to roast up super crispy and golden.
- Medium sweet potatoes: Chop them into 1/2 to 3/4-inch cubes for even roasting.
- Extra-virgin olive oil: Helps the veggies caramelize and get all roasty.
- Fine sea salt: Just enough to make all the flavors pop.
- Ground pepper: Adds a little kick to balance the sweetness.
- Garlic powder: Brings a warm, savory vibe to every bite.
- Ground cumin: Gives the dish a cozy, earthy touch.
- Pure maple syrup (optional): Adds a sweet drizzle that takes it over the top.
- Balsamic vinegar (optional): For a tangy punch that pairs SO well.
How to Make Sweet Potato and Brussels Sprouts
Toss everything together, roast it up, and you’re golden. Here’s how to do it step by step:
Step 1: Prep the Veggies
Chop 2 medium sweet potatoes into 1/2- to 3/4-inch cubes. Trim and halve 1 pound of Brussels sprouts. Set them aside.
Step 2: Season Everything Up
In a big bowl, toss the sweet potatoes and Brussels with 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon ground cumin.
Step 3: Spread It Out
Grab a rimmed baking sheet and spread the veggie mix in a single layer. Don’t crowd it—you want those crispy edges!
Step 4: Roast to Perfection
Roast in a preheated oven at 425°F (218°C) for about 25–30 minutes. Flip halfway through to get those golden-brown bites.
Step 5: Drizzle (Optional but WOW)
In a small bowl, mix 1 tablespoon maple syrup and 1 tablespoon balsamic vinegar. Drizzle over the roasted veggies right before serving.
Tips for the Best Recipe
This dish is easy, but these tips take it to the next level!
- Cut Even Pieces: Similar-sized chunks roast evenly and give you that perfect bite every time.
- Use High Heat: Roasting at 425°F makes veggies crispy outside and tender inside.
- Don’t Skip the Flip: Flipping halfway helps everything brown evenly and keeps things from burning.
- Add the Drizzle Last: That balsamic maple mix can burn in the oven—wait till the end!
- Make It Your Own: Toss in red pepper flakes, smoked paprika, or even grated Parmesan.
- Use Parchment Paper: It helps keep the veggies from sticking and makes cleanup a breeze.
Variations and Substitutions
Wanna shake things up? Here’s how to switch it up!
- Swap Veggies: Try carrots, cauliflower, or parsnips instead of sweet potatoes.
- Make It Spicy: Add chili flakes or a pinch of cayenne for heat.
- Go Herby: Toss with fresh rosemary or thyme before roasting.
- Add Crunch: Top with chopped pecans or walnuts after roasting.
- Try Honey: No maple syrup? Use honey for that sweet touch.
Make-Ahead and Storage Tips
You can totally prep this side dish ahead! Chop all the veggies a day before and store them in an airtight container in the fridge. After roasting, let the veggies cool, then pop them in a container. They’ll last up to 4 days in the fridge.
Reheat in the oven or air fryer to get that crispness back—microwaving works too, but makes them a little soft. This dish is great for meal prep or using up extra veggies. You can also toss leftovers into a grain bowl or salad the next day!
Recipe FAQs
Can I use frozen Brussels sprouts?
Definitely! Just make sure to thaw and pat them dry before roasting so they don’t steam and get mushy.
Do I need to peel the sweet potatoes?
Nope, unless you really want to. I leave the skin on for extra texture and fiber.
Can I roast everything together?
Yes! Just spread them out in a single layer so nothing steams. Use two pans if needed.
What’s the best oil to use?
Extra-virgin olive oil works best for flavor and roasting, but avocado oil is also a great choice.
How do I know when it’s done?
The sweet potatoes should be fork-tender and the Brussels golden with crispy edges—YUM!
Can I add protein?
Totally! Toss in some cooked bacon or serve it with roasted chicken or salmon.
What if I don’t like cumin?
No problem! Skip it or use smoked paprika, Italian seasoning, or a little chili powder instead.
Can I double the recipe?
Absolutely! Just use two pans so the veggies aren’t crowded.
What’s the drizzle for?
It adds a sweet and tangy kick that takes the veggies to another level. Highly recommend!
What to serve with sweet potato and Brussels sprouts?
This pairs beautifully with roasted chicken, pork tenderloin, or grilled fish. They also go perfectly with steakhouse potato salad, creamy asparagus soup, or shrimp and corn soup.
Sweet Potato and Brussels Sprouts
Ingredients
Veggies:
- 2 medium sweet potatoes (chopped into 1/2 to 3/4-inch cubes)
- 1 pound Brussels sprouts (trimmed and halved)
Seasoning:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Optional Drizzle:
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Prep the veggies: Peel and chop 2 medium sweet potatoes. Trim and halve 1 pound Brussels sprouts. Set aside.
- Season it all: Toss veggies with 2 tablespoons olive oil, salt, pepper, garlic powder, and cumin in a large bowl.
- Spread and roast: Spread in a single layer on a baking sheet. Roast at 425°F for 25–30 minutes, flipping halfway.
- Make the drizzle: Mix 1 tablespoon maple syrup and 1 tablespoon balsamic vinegar in a small bowl.
- Finish and serve: Drizzle over veggies before serving for a sweet and tangy touch!
Notes
- Roast in a single layer to avoid steaming.
- Flip halfway through for even browning.
- Add a drizzle after roasting to avoid burning.
- Store leftovers in an airtight container up to 4 days.
- Reheat in the oven or air fryer to crisp them up.
