The Roasted Brussels Sprouts with Sweet Potatoes in this recipe are a delicious combination. The slight bitterness of the brussels sprouts pairs well with the sweet potatoes, and the olive oil and balsamic vinegar give them a nice flavor.
Perfect side dish for our Air Fryer Country Style Ribs or Broiled Chicken Thighs.
Why You'll Love This Brussels Sprouts and Sweet Potatoes Recipe
This sheet pan wonder is a fantastic option for busy weeknights or potlucks. It requires minimal prep work and roasts in a single pan, minimizing cleanup.
The beauty of roasted Brussels sprouts and sweet potatoes lies in their versatility. They pair beautifully with roasted chicken, grilled fish, or even vegetarian mains. So, preheat your oven and get ready to experience the magic of roasted Brussels sprouts and sweet potatoes!
- Easy and Quick: This recipe comes together in under 30 minutes, making it perfect for those nights when you're short on time.
- Flavorful and Versatile: The warm spice blend adds depth of flavor, while the caramelization during roasting creates a touch of sweetness. These roasted vegetables pair well with a variety of main courses.
- Simple Ingredients: This recipe vegetables that are available year round and economical for a budget friendly, high impact side dish.
Ingredients Overview
This simple winter produce side dish is economical, fast to pull together, and incredibly flavorful. The slightly caramelized Brussels sprouts pair perfectly with the earthy, roasted sweet potatoes. It's the perfect Autumn side dish, or every day or for a holiday meal!
- Brussels Sprouts, washed and trimmed
- Sweet Potatoes, peeled and cubed
- Onion, slivered (any color will work)
- Garlic, peeled and slivered
- Olive oil
- Balsamic Vinegar
- Thyme
- Salt
- Pepper
- Pecans for Garnish
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Roasted Brussels Sprouts and Sweet Potatoes
Roasted brussels sprouts and sweet potatoes are a quick side dish that's so very easy to prepare. Give yourself about 30 minutes and you will have your family's new favorite side dish!
Preheat your oven to 400 degrees F. Line a sheet pan or a rimmed cookie sheet with aluminum foil.
Step 1: Wash, trim, and halve the brussels sprouts. Peel the sweet potato. I used three small sweet potatoes, as that is what I had on hand. Sliver the half of onion, and that garlic. Add all the vegetables to a large bowl.
Step 2: Add the cracked pepper, the salt, fresh or dry thyme. Drizzle the olive oil and the balsamic vinegar next. Look for the thicker balsamic vinegar, as it coats the vegetables better. Toss the vegetables to coast them evenly.
Step 3: Spread everything in your bowl out on the prepared foil covered sheet pan. Make sure they are evenly distributed.
Step 4: Place the sheet pan of brussels sprouts and sweet potatoes with their seasonings into the 400 degree oven. Roast for 25 to 30 minutes. Remove from oven.
Step 5: Transfer the roasted vegetables to a serving dish, and sprinkle chopped pecans on top. Sprinkle with chopped fresh herbs like parsley or cilantro for a vibrant garnish. Serve and enjoy!
Serving Suggestions
These roasted vegetables are a perfect addition to your holiday table. They pair beautifully with roasted turkey, ham, or prime rib. Try serving this hearty vegetable side dish with Longhorn Salmon, Meatloaf with Lipton Onion Soup, or Marinated Flat Iron Steak.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Spicy Brussels Sprouts and Sweet Potatoes - chop up some fresh chili peppers, or use some dried chili peppers, add a sprinkle of brown sugar for a sweet & spicy flavor combination.
- Parmesan Brussels Sprouts and Sweet Potatoes - Toss the brussels sprouts and sweet potatoes with shredded parmesan cheese and extra garlic for a truly delicious combo.
- Maple Brussels Sprouts and Sweet Potatoes - This is one of my favorites. Half way through the roasting time, drizzle or baste maple syrup over the roasting vegetables. Perfection.
Tips for Success
Here are a few tips for making this sheet pan vegetable recipe:
- Chopping the Brussels sprouts and sweet potatoes into similar-sized pieces ensures even cooking.
- Don't over roast, keep them still slightly firm. They will continue to cook a little after removing from the heat.
- Use aluminum foil on your baking sheet. Balsamic vinegar crisps up a little and the aluminum foil making clean up so easy.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
Storage Options
- Store leftovers in air tight containers in the refrigerator. They will reheat nicely for up to three days.
- Freeze in a covered freezer safe container for up to 3 months. Textures will not be as crisp when reheated after freezing though.
Related Recipes
- Roasted Winter Root Vegetables
- Air Fryer Turkey Meatloaf
- Slow Cooker Beef Back Ribs
- Instant Pot St Louis Ribs
- Gouda Smoked Scalloped Potatoes
Frequently Asked Questions
The vegetables are finished roasting when they are tender-crisp and easily pierced with a fork. The edges should be golden brown and slightly caramelized.
You can substitute another high smoke point oil like canola oil, avocado oil, or vegetable oil.
Overcooking can contribute to bitterness. Ensure they reach tender-crisp doneness and avoid overcrowding the pan during roasting. Soaking the Brussels sprouts in cold water for 10 minutes before roasting can also help remove some bitterness.
Easy Sheet Pan Recipes
Get The Recipe!
Roasted Brussels Sprouts with Sweet Potatoes
Ingredients
- 1 lb brussels sprouts washed, trimmed, and cut
- 1 large sweet potato peeled and cubed
- ½ large onion slivered
- 3 cloves garlic slivered
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 sprig thyme fresh or ½ teaspoon dry thyme
- salt to taste
- cracked pepper to taste
- ¼ cup pecans halves or chopped pecans
Instructions
- Preheat oven to 400° F. Line a sheet pan with aluminum foil.
- In a large bowl, combine Brussels sprouts, sweet potatoes, olive oil, onion and garlic, balsamic vinegar, thyme, salt and pepper.1 lb brussels sprouts, 1 large sweet potato , ½ large onion, 3 cloves garlic, ¼ cup olive oil, ¼ cup balsamic vinegar, 1 sprig thyme, salt , cracked pepper
- Toss until all ingredients are coated evenly. Spread onto the foil covered pan. Bake for 25 minutes.
- Remove from the oven and transfer to a serving dish. Garnish with pecan halves or chopped pecans. Serve hot.¼ cup pecans halves
Notes
- Spicy Brussels Sprouts and Sweet Potatoes - chop up some fresh chili peppers, or use some dried chili peppers, add a sprinkle of brown sugar for a sweet & spicy flavor combination.
- Parmesan Brussels Sprouts and Sweet Potatoes - Toss the brussels sprouts and sweet potatoes with shredded parmesan cheese and extra garlic for a truly delicious combo.
- Maple Brussels Sprouts and Sweet Potatoes - This is one of my favorites. Half way through the roasting time, drizzle or baste maple syrup over the roasting vegetables. Perfection.
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