There is something truly magical about the Oven Roasted Sweet Potatoes and Brussels Sprouts Recipe that elevates simple vegetables into a comforting, flavorful side dish that feels like a warm hug on your plate. The natural sweetness of tender sweet potatoes perfectly balances the earthy crunch of caramelized Brussels sprouts, while a hint of cumin and garlic adds depth and aroma. Whether you’re cooking for a weeknight dinner or a holiday gathering, this recipe is a surefire way to impress with minimal fuss and maximum taste.
Ingredients You’ll Need
Getting these ingredients together is simple, yet each plays a crucial role in building the vibrant flavors and textures that make this dish special. Freshness and quality here really shine through when roasted, transforming humble veggies into a standout treat.
- 1 pound Brussels sprouts, trimmed: Fresh sprouts offer a crisp bite that softens beautifully when roasted.
- 1 large sweet potato (about 1 pound): The natural sweetness provides balance and creamy texture.
- 2 cloves garlic, smashed: Adds a subtle pungent warmth that infuses the vegetables.
- 1/3 cup olive oil: Essential for roasting, it helps achieve those golden, slightly crispy edges.
- 1 teaspoon cumin: Brings a lovely smoky earthiness that complements both veggies.
- 1/4 teaspoon garlic salt: Enhances the garlic flavor and seasoning.
- 1 teaspoon salt: Balances and brings out natural sweetness.
- Pepper to taste: Adds a gentle kick and depth.
- 1 tablespoon red wine vinegar: A splash of acidity brightens all the flavors once roasted.
- Fresh thyme, for garnish: Adds a fragrant herbal note to finish the dish beautifully.
How to Make Oven Roasted Sweet Potatoes and Brussels Sprouts Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400 degrees Fahrenheit. This high heat is perfect for roasting and caramelizing the vegetables, sealing in sweetness, and creating those irresistible crispy edges we all love.
Step 2: Prepare the Brussels Sprouts
Trim the Brussels sprouts by cutting off the brown ends and removing any yellow or wilted leaves. If some are particularly large, slice them in half to ensure even cooking and consistent texture across the batch. Place them in a large mixing bowl, giving you space to easily toss everything together.
Step 3: Chop the Sweet Potato
Peel your sweet potato and chop it into 1 to 2 inch pieces. This size helps the sweet potato cook at roughly the same pace as the Brussels sprouts, resulting in harmonious doneness. Add the chopped sweet potato to your bowl with the Brussels sprouts.
Step 4: Add Garlic and Olive Oil
Smash the garlic cloves to release their flavor and toss them in with the veggies. Then pour in the olive oil. This coats everything nicely, encourages browning during roasting, and infuses the dish with a rich, fruity undertone.
Step 5: Season the Vegetables
Sprinkle in the cumin, garlic salt, regular salt, and freshly cracked pepper. These seasonings bring layers of flavor—cumin adds smokiness, garlic salt enhances overall savoriness, and the pepper adds a gentle bite. Stir well to make sure every piece gets fully coated with olive oil and spices.
Step 6: Prepare Your Baking Sheet
Line a large sheet pan with foil for easy cleanup or simply drizzle a touch of olive oil and rub it around the pan by hand. You can also use a nonstick spray if you prefer. This step ensures the veggies won’t stick and promotes even roasting.
Step 7: Roast the Vegetables
Spread the prepared Brussels sprouts and sweet potato pieces evenly on the baking sheet. Place in the oven and roast for about 40 to 45 minutes. The vegetables are done when they turn a beautiful golden brown and a fork slides in easily—tender yet with some crisp edges that provide amazing texture.
Step 8: Finish with Vinegar and Thyme
Once roasted, transfer the veggies into a serving bowl. Toss them with 1 to 2 tablespoons of red wine vinegar to add a bright, tangy contrast that lifts the deep roasted flavors. Garnish generously with fresh thyme for a fragrant, herbaceous finish.
How to Serve Oven Roasted Sweet Potatoes and Brussels Sprouts Recipe
Garnishes
Fresh thyme sprigs are classic and delightful, but you can also sprinkle toasted nuts like pecans or walnuts for additional crunch, or a sprinkle of parmesan cheese to add a salty, savory dimension. A pinch of chili flakes can bring a subtle heat if you enjoy a little spice.
Side Dishes
This dish is incredibly versatile and pairs beautifully with roasted chicken, pork chops, or grilled fish. For a vegetarian meal, serve alongside quinoa, couscous, or a fresh green salad. Its rich, caramelized notes complement proteins and grains alike, making your meal balanced and satisfying.
Creative Ways to Present
For entertaining, consider presenting the veggies in individual mini cast iron skillets to keep them warm and present a rustic aesthetic. You can also layer them over a bed of creamy mashed potatoes or drizzle with a balsamic glaze for added elegance and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Allow the roasted vegetables to cool completely before transferring them to an airtight container. Stored in the refrigerator, they’ll stay delicious for up to 4 days, making them perfect for quick lunches or speedy dinner sides later in the week.
Freezing
While freezing roasted sweet potatoes and Brussels sprouts isn’t ideal as it can affect texture, you can freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Use within 1 month and expect a slight softening upon reheating.
Reheating
For the best results, reheat your leftovers in a 350-degree Fahrenheit oven for about 10-15 minutes. This restores the crispiness and revives the flavor more effectively than the microwave. If pressed for time, the microwave works fine; just be mindful the texture will be softer.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are ideal for roasting since they retain their texture better, but if you only have frozen, thaw and pat them dry thoroughly before roasting to avoid excess moisture and sogginess.
What can I substitute for red wine vinegar?
If you don’t have red wine vinegar on hand, apple cider vinegar or balsamic vinegar can work nicely. Each will add a slightly different flavor nuance but still provide the necessary acidity to brighten the dish.
Is this recipe suitable for a vegan diet?
Absolutely! This recipe is naturally vegan as long as you use olive oil and avoid any cheese or animal-based garnishes. It’s a wholesome plant-based side that everyone can enjoy.
Can I add other vegetables to this recipe?
Definitely! Root veggies like carrots or parsnips, or even diced bell peppers, can be added to the roasting mix for extra color and flavor. Just adjust roasting time if you include softer vegetables.
How can I make the Brussels sprouts less bitter?
Trimming off the outer leaves and roasting at a high temperature helps reduce bitterness. Tossing them with a bit of sweetness, such as honey or maple syrup, before roasting is another trick to mellow out any harshness.
Final Thoughts
There is something truly soul-satisfying about this Oven Roasted Sweet Potatoes and Brussels Sprouts Recipe. It’s simple, packed with flavor, and offers a beautiful balance of textures and tastes that will brighten up any meal. Once you try it, it will likely become one of your go-to sides that’s as easy to make as it is delightful to eat. So grab your ingredients and start roasting — your taste buds will thank you!
Print
Oven Roasted Sweet Potatoes and Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts recipe is a simple, flavorful side dish perfect for any occasion. Roasting brings out the natural sweetness of the sweet potatoes and the rich, savory flavors of the Brussels sprouts, enhanced with aromatic garlic, cumin, and a splash of red wine vinegar for a tangy finish. It’s an easy-to-make, healthy vegetable medley that pairs well with a variety of main courses.
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed
- 1 large sweet potato (about 1 pound), peeled and chopped into 1-2 inch pieces
- 2 cloves garlic, smashed
Seasonings and Oils
- 1/3 cup olive oil
- 1 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1 teaspoon salt
- Pepper, to taste
- 1 tablespoon red wine vinegar (plus extra 1–2 tablespoons for tossing)
- Fresh thyme, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare it for roasting the vegetables.
- Prepare Brussels sprouts: Trim the Brussels sprouts by cutting off the brown ends and removing any yellow leaves. Halve any large sprouts. Place them into a large mixing bowl.
- Prepare sweet potatoes: Peel your sweet potato and cut it into 1-2 inch pieces. Add these pieces to the same bowl with the Brussels sprouts.
- Add garlic: Smash two garlic cloves and add them to the bowl with the vegetables to infuse flavor.
- Add olive oil: Pour 1/3 cup of olive oil over the vegetables to help them roast properly and evenly.
- Season: Sprinkle 1 teaspoon cumin, 1/4 teaspoon garlic salt, 1 teaspoon salt, and pepper to taste over the mixture. Toss everything together to coat all vegetables evenly.
- Prepare baking sheet: Line a large sheet pan with foil for easy cleanup. Drizzle a little olive oil onto the foil or spray with nonstick spray, then spread it evenly with your hand.
- Spread vegetables: Pour the coated vegetables onto the prepared sheet pan, spreading them out in a single layer to promote even roasting.
- Roast vegetables: Place the pan in the preheated oven and roast for 40-45 minutes, until the vegetables are browned and a fork pierces them easily.
- Finish and serve: Transfer the roasted vegetables to a serving bowl. Toss with 1-2 tablespoons of red wine vinegar to taste. Garnish with fresh thyme and serve hot.
Notes
- Roast the vegetables on a single layer for even cooking and caramelization.
- Use fresh thyme for garnish to add aromatic flavor and visual appeal.
- You can substitute red wine vinegar with apple cider vinegar or balsamic vinegar for different flavor profiles.
- Ensure vegetables are coated well to prevent sticking and to enhance browning.
- This dish can be prepared ahead and reheated gently in the oven before serving.
