This recipe for Roasted Brussels Sprouts and Sweet Potatoes is the perfect fall side dish. It’s hearty and satisfying and is great way to eat your veggies. This dish is nice enough to serve at your holiday table or for any weeknight dinner.

Roasted brussels sprouts and sweet potatoes on a white plate.

Roasting vegetables brings out their natural sweetness, and pairing them with walnuts makes them feel like a treat.

This recipe is super versatile! Feel free to add other ingredients including carrots or red onion. You could even add crispy bacon if you want even more flavor. Just make sure all the ingredients are about the same size so they cook evenly.

Key Ingredients

Ingredients to make roasted sweet potatoes and Brussels sprouts on a white background.
  • Sweet potatoes are a healthy complex carb with lots of vitamins.
  • Brussels sprouts add fiber and nutrients. They are a very healthy cruciferous vegetable that tastes great when roasted.
  • Simple seasonings including salt, black pepper, garlic powder, and parsley add freshness and flavor.

See the recipe card below for the full recipe.

Recipe Steps

brussels sprouts and sweet potatoes in bowl.

Step One: Prep your veggies and place them in a medium mixing bowl.

brussels sprouts and sweet potatoes on baking sheet.

Step Two: Toss with the oil and seasonings and pour onto a lined baking sheet.

brussels sprouts and sweet potatoes done baking.

Step Three: Roast until veggies are golden brown (see the recipe card below for specific temperature and time recommendations).

brussels sprouts and sweet potatoes ready to serve.

Step Four: Serve hot.

I hope your family loves this easy side dish as much as mine does!

It’s a perfect Brussels sprouts recipe that you can serve at your holiday dinner or for an easy dinner recipe.

Recipe FAQs

Can I use pre-chopped veggies for roasting?

Yes, but often the diced sweet potatoes are fairly small. You may need to start the Brussels a few minutes before adding the potatoes if they are smaller than the ones in my photos.

Can I double this roasted vegetable recipe?

Absolutely! Depending on the size of your pans, you may need to use two to prevent overcrowding. The best part is that you can easily feed a crowd with this perfect side dish or have leftovers to reheat.

Is this recipe gluten-free?

Yes it is written gluten-free, dairy-free, and vegan so everyone can enjoy. Try serving this at your holiday table as a main dish for your meat-free friends and family.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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Roasted brussels sprouts and sweet potatoes on a white plate.

Roasted Brussels Sprouts and Sweet Potatoes Recipe

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5 from 1 review

Print Recipe

This recipe for roasted Brussels Sprouts and Sweet Potatoes is the perfect fall side dish. It’s hearty and satisfying and is great way to eat your veggies. This dish is nice enough to serve at the holidays too.

  • Total Time: 55 minutes
  • Yield: 5 servings 1x

Ingredients

Units Scale
  • 1 12–ounce bag Brussels sprouts
  • 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoons chopped flat-leaf parsley (optional, for topping)

Instructions

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. Trim your Brussels sprouts by cutting off the ends of each one and cutting them in half.
  3. In a large mixing, combine the Brussels sprouts, sweet potatoes, olive oil, garlic powder, salt, and pepper.
  4. Toss to combine.
  5. Pour the vegetables onto the baking sheet. Bake for 28-30 minutes, stopping once to stir the vegetables around so they cook evenly. Keep an eye on the vegetables so they don’t burn.
  6. Transfer the cooked vegetables to a serving dish and top with chopped walnuts and parsley (optional).
  7. Serve hot.

Notes

  1. You can double this recipe to make more servings. But, you will need to cook the vegetables on two baking sheets.
  2. This recipe is very versatile. Don’t like walnuts? Leave them off or use your favorite nut or seed instead. Pecans, pine nuts, pumpkin seeds, chopped almonds, and sunflower seeds would also be delicious.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 200
  • Sugar: 4 g
  • Sodium: 278.6 mg
  • Fat: 13.5 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 18.5 g
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.