Roasted Brussels Sprouts and Sweet Potatoes
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.
Roasting vegetables brings out their natural sweetness, and pairing them with walnuts makes them feel like a treat. This is the perfect way 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 onion. 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.
- This reheats well so you can meal prep for the week.
- 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
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.
Recipe Steps
Step One
Preheat your oven and line a large baking sheet with parchment paper.
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.
Lay on your large sheet pan in an even single layer.
Step Three
Roast until golden brown and fully cooked.
I hope your family loves this easy side dish as much as mine does!
I think you’ll agree that these roasted veggies are perfect for a weeknight dinner or for your holiday table.
Recipe Tips & Substitutions
- 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
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.
Absolutely! Depending on the size of your pans, you may need to use two to prevent overcrowding. You can easily feed a crowd this way or have leftovers to reheat.
More Healthy Sweet Potato Recipes You Might Like
- Air Fryer Sweet Potato Cubes
- Sweet Potato Apple Breakfast Hash
- Instant Pot Mashed Sweet Potatoes
- Air Fryer Sweet Potato Wedges
- Cinnamon Sweet Potato Bread
- How to Freeze Sweet Potatoes
- Instant Pot Chicken & Sweet Potatoes
- Sweet Potato Kale Casserole
Don’t Miss These Holiday Side Dishes
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Roasted Brussels Sprouts and Sweet Potatoes
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
- 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
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Trim your Brussels sprouts by cutting off the ends of each one and cutting them in half.
- In a large mixing, combine the Brussels sprouts, sweet potatoes, olive oil, garlic powder, salt, and pepper.
- Toss to combine.
- 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.
- Transfer the cooked vegetables to a serving dish and top with chopped walnuts and parsley (optional).
- Serve hot.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: brussels sprouts, sweet potatoes, roasted veggies, holiday side dish
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One of my fall staple recipes! So tasty!
★★★★★