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 is a delicious side dish to present veggies to your family, as even the little ones might be open to trying a few bites.

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.

You can use whatever you have in your kitchen or whatever veggies your family likes the most. Just make sure all the ingredients are about the same size so they cook evenly.

Why You Need This Recipe

  • Quick to make – you can often find pre-diced sweet potatoes and halved Brussels sprouts in the produce section at the grocery store.
  • Just throw everything on your sheet pan and let it cook. This is a very hands-off and easy side dish perfect for busy weeknights.
  • The leftovers are great too! Toss them with a salad for lunch the next day or blend them with some broth to make an easy vegetable soup.

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.
  • Walnuts bring healthy fats to the table and taste wonderful when toasted.
  • 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

Chopped sweet potatoes and Brussels sprouts in a large mixing bowl.

Step One

Preheat your oven and line a large baking sheet with parchment paper or aluminum foil.

Chop your veggies so they are uniform in size.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Toss the ingredients in a large bowl with the olive oil and seasonings.

Pour onto your large sheet pan in an even single layer.

Sweet potatoes and Brussels sprouts on a parchment lined baking sheet.

Step Three

Roast in a hot oven until golden brown and fully cooked (about 25-30 minutes).

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.

I think you’ll agree that these roasted veggies are one of the best ways to serve them.

Roasted brussels sprouts and sweet potatoes on a baking sheet.

Recipe Tips

  • You can double this recipe to make more servings. But, you will need to cook the vegetables on two baking sheets.
  • 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.
  • You can also get creative with the seasonings. Feel free to use fresh sage, oregano, onion powder, and top the veggies with balsamic vinegar or even a drizzle of maple syrup to enhance the natural sweetness of the potatoes.
  • Store any leftovers in an airtight container for up to 4 days.

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.

Roasted brussels sprouts and sweet potatoes on a baking sheet.

More Healthy Sweet Potato Recipes You Might Like

Don’t Miss These Holiday Side Dishes!

Dairy-Free Corn Casserole (Gluten-Free & Vegan Option)

Instant Pot Cranberry Sauce (3-Ingredients)

Green Bean Casserole Without Milk (Gluten-Free Option)

Gluten-Free & Dairy-Free Scalloped Potatoes (Vegan)

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

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Roasted brussels sprouts and sweet potatoes on a white plate.

Roasted Brussels Sprouts and Sweet Potatoes

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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.