Brussel sprouts and sweet potatoes are the perfect quick and easy side dish solution. Brussel sprouts, sweet potatoes, and garlic are tossed in olive oil and seasoned simply with salt and pepper before roasting them to golden perfection for a delicious dinnertime option that turns out perfect every time.
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Here at Fresh Coast Eats, we celebrate recipes that allow the natural flavors of produce to shine.
These simple roasted brussel sprouts combined with roasted sweet potatoes are a perfect example! Earthy brussel sprouts taste unbelievable when paired with naturally sweet potatoes, creating a combination that's filling, satisfying and healthy.
This dish is a great way to round out a weeknight dinner, and its gorgeous colors make it an excellent option to serve for the holidays too.
The best part is that brussel sprouts and sweet potatoes can be roasted together and are super easy to make! They make a delicious side dish for chicken drumsticks or grilled turkey!
Need more simple side dish inspiration? I think you'll love this honey butter skillet corn and instant pot quinoa.
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Ingredients
To make this easy vegetable recipe you will need:
- Brussel Sprouts: Trimmed and halved - fresh is best!
- Sweet Potatoes: Peeled and cut into 1-2 inch cubes for even cooking.
- Garlic: For roasting, fresh whole cloves work best.
- Olive Oil: Use high-quality olive oil.
- Salt and Pepper: To round out the flavor and leave you craving another bite.
See the recipe card for the exact quantities of each ingredient.
Substitutions
This brussel sprouts and sweet potatoes recipe works best when using fresh vegetables and cloves of garlic. In a pinch, you can make the following changes:
- Brussel Sprouts: Fresh is best, but you can also use prepared trimmed refrigerated brussels sprouts or frozen as long as they are thawed and dried well. Frozen brussel sprouts retain water and will not be as crisp after roasting.
- Sweet Potatoes: Again, fresh is best but in a pinch, you could use frozen cubed sweet potatoes or even change things up by using sweet potatoes cut as steak fries.
- Garlic: For roasting, the whole cloves are best. They will cook at the same temp and duration as the other ingredients. In a pinch, you can use prepared minced but add it halfway through cooking time. You could also substitute a bit of garlic powder.
Equipment
You don't need much to make this recipe:
- Cutting Board: To cut the vegetables
- Knives: To cut the vegetables - even-sized results in even cooking!
- Mixing Bowl: To mix the veggies with the oil and seasoning.
- Measuring Spoons: To measure out the oil, salt, and pepper.
- Baking Sheet: For cooking in a single layer.
- Aluminum Foil: You can skip this but it will help make clean up a breeze.
Instructions
To make roasted brussel sprouts with sweet potatoes, start by gathering your ingredients and equipment.
Preheat the oven to 400° F.
NOTE: I have tested this recipe at 375° and 425° and found that 400° is the perfect balance of getting the veggies to cook through and finishing with a golden-brown crust.
- Prepare the vegetables as instructed to ensure even cooking. The vegetables don't have to be perfect, but making them evenly sized helps prevent having overly brown or undercooked veggies.
- Combine the vegetables in a large mixing bowl and coat with oil, salt and pepper. Stir with a wooden spoon until everything is well coated.
- Spread the vegetables out on a baking sheet. You will want to distribute them in an even layer if possible. I personally like to place my brussels face down to get that nice crispy golden crust.
- Cook for about 40 minutes and check for doneness. At 40 minutes they should be pretty close to being done. You can flip them and continue cooking for an additional 5 minutes if needed.
- Once they're cooked to your liking, you can move them to a serving platter or bowl and serve.
Variations
Once you have mastered this simple, classic version you can change things up by making these changes:
- Spicy: Add a pinch of crushed red pepper or cayenne to give this recipe a finish with a kick.
- Italian: Add a touch of dried Italian seasoning in with salt and pepper to add some subtle Italian flair to this side dish.
- Candied: Melt three tablespoons of butter and add three tablespoons of brown sugar until well combined. Drizzle over the finished veggies before serving for a side dish with a sweet finish.
Storage
Have leftovers? You are in luck! This recipe reheats well. Store in an airtight container in the fridge for up to four days.
Sometimes, I make a double batch of this recipe just so I can have leftovers! However, these ingredients don't stand up well to freezing.
Expert Tips and FAQS
Trying roasted sweet potatoes and brussel sprouts tonight? Remember these pro-tips:
- Size matters: Cut the vegetables into similar sizes for even cooking.
- Cook: In a single layer for a perfectly browned finish.
- Easy cleanup: Use foil on your baking tray for easy clean-up.
Yes! As long as you cut them in similar sizes and cook them in a single layer, the vegetables can be roasted at the same temperature for the same amount of time.
Yes! The earthy flavor of the brussels goes really well with sweet potatoes - it's a perfect combination!
I love making this side dish just as it is and it is filling enough to serve as a light dinner. I love serving this with simply flavored chicken or turkey and often serve it with corn on the cob on Meatless Mondays, too.
Yes. Fresh is best, but frozen brussel sprouts are a great way to save money and time. You can use them but they won't turn out as crispy as fresh ones.
Yes. Fresh is best, but frozen sweet potato cubes or wedges can be used in a pinch.
More Side Dish Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Roasted Brussel Sprouts and Sweet Potatoes
Equipment
- Aluminum Foil
Ingredients
- 1 lb brussel sprouts trimmed and halved
- 1 lb sweet potatoes peeled and cut into 1 inch cubes
- 5 garlic cloves peeled
- 4 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400 degrees and prepare a baking sheet by lining with aluminum foil. Set aside.
- In a large bowl, mix together the brussel sprouts, sweet potatoes, garlic, olive oil, salt and pepper until well combined.
- Spread the vegetables out on the prepared baking sheet in a single layer.
- Cook in the preheated oven for about 40 minutes or until the veggies are tender and begin to turn golden brown.
- You can flip the veggies halfway through if desired, or leave on one side to get a good golden crust.
- Remove from baking sheet and serve.
Notes
- Size matters: Cut the vegetables into similar sizes for even cooking.
- Cook: In a single layer for a perfectly browned finish.
- Easy cleanup: Use foil on your baking tray for easy clean-up.
Jamie says
This made the perfect side for our roasted chicken dinner! I followed your advice and cut the sweet potatoes to the same size and it made a huge difference. I'll be doing this from now on with any roasted vegetables. Thank you!
Deanna says
This was so good, even the members of my family who normally skip the Brussel sprouts ate it up. They were crispy and caramelized which made them so tasty. It was a great side dish with our ham.