The roasted brussels sprouts and 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 for a winter dinner.
This dish is easy to make and it's perfect for a winter dinner. Try serving it with Longhorn Salmon, Meatloaf with Lipton Onion Soup, or Lime Marinated Flat Iron Steak.
Why You Will Love This Recipe
Looking for a delicious side dish that is both healthy and tasty? Look no further than roasted brussels sprouts and sweet potatoes! This easy recipe is perfect for busy weeknights, and it's sure to please even the pickiest of eaters.
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Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- 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 Brussels Sprouts and Sweet Potatoes
These brussels sprouts and sweet potatoes are so very easy to prepare. Give yourself about 30 minutes and you will have your family's new favorite side dish!
Pre heat your oven to 400 degrees F. Line a sheet pan or a rimmed cookie sheet with aluminum foil.
Step 1. Prepare the Brussels Sprouts & Sweet Potatoes
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Add the Seasonings
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Spread Out On A Sheet Pan
Spread everything in your bowl out on the prepared foil covered sheet pan. Make sure they are evenly distributed.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 4. Roast in the Oven
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Transfer the roasted brussel sprouts and sweet potatoes into a serving dish. Adjust salt and seasoning. Garnish with some pecan halves, or chopped pecans, and serve.
Try serving this hearty vegetable side dish with Longhorn Salmon, Meatloaf with Lipton Onion Soup, or Lime Marinated Flat Iron Steak.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
I've used carrots instead of sweet potatoes at times. They are just as good!
Variations
Once you try these brussels sprouts and sweet potatoes you'll want to try some other variations:
- 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.
Equipment
Good equipment makes any baking or cooking task so much more enjoyable. Below are some of my favorite pieces of equipment that I use when making this dish.
Storage
Store leftovers in air tight containers in the refrigerator. They will reheat nicely for up to three days.
Tips for Success
- 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.
Frequently Asked Questions
You can. Place in a freezer safe container and cover. Freeze for up to 3 months. The texture will be softer when reheated, but still delicious.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Roasted Brussels Sprouts & Sweet Potatoes
Ingredients
- 1 lb brussels sprouts washed, trimmed, and halved
- 1 lg sweet potato peeled and cubed
- ½ onion slivered
- 3 cloves garlic slivered
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 thyme sprig, fresh or ½ teaspoon dry thyme
- ¼ cup pecans halves or chopped
- salt to taste
- pepper cracked, to taste
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 lg sweet potato, ½ onion, 3 cloves garlic, ¼ cup olive oil, ¼ cup balsamic vinegar, 1 thyme, salt, 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
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.
Nutrition
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