Savor the well-seasoned sweetness of this versatile veggie dish baked to tender perfection.
If there’s any dish I’ve made countless times now, it’s roasted Brussels sprouts and sweet potatoes. If I’ve got these two veggies handy, my kitchen is abundant with delicious possibilities. This succulent side is by far one of my favorites for so many reasons.
I first started making this dish for big family dinners like birthdays or Thanksgiving—and even my picky-eater friends started to fall in love with it. The natural sweetness of honey and sweet potatoes mingles nicely with the bitterness of the sprouts. Each bite has the perfect amount of oil and seasonings for a delightful balance between savory, tangy, and a hint of spice. With all those luscious flavors—plus a mouthwateringly tender texture—roasted Brussels sprouts and sweet potatoes are a winner for dinner!
Not only that, but leftovers can be part of a lovely lunch the next day. For instance, I like to top a fresh salad with leftover roasted Brussels sprouts and sweet potatoes. The harmony between raw and roasted veggies is heavenly, and the flavors mingle nicely with most dressings. But feel free to experiment with all the different ways you can serve it.
Are Roasted Brussels Sprouts And Sweet Potatoes Healthy?
Since roasted Brussels sprouts and sweet potatoes are rich in fiber, vitamins, and minerals, this is a pretty healthy side dish. It’s also vegetarian and gluten-free, so it appeals to a wide variety of dietary needs. If, however, you need to make it vegan-friendly, simply replace the honey with a plant-based sweetener like maple syrup or agave syrup. In a similar vein, if you need to cut back on salt, try it with half a teaspoon instead of a whole teaspoon.
Roasting vs. Boiling Or Frying
As an avid oven-user, I often favor roasting veggies over boiling or frying them. Here’s why: First of all, frying in a pan usually requires a lot more oil, which results in greasier, less enjoyable veggie chunks. Boiling, on the other hand, is useful if you want to use the leftover water to make a veggie broth. Otherwise, it leaches nutrients that would otherwise stay in the vegetables when roasting. I also find using the oven to cook veggies is easier because it’s more hands-off. You only have to toss the veggies once in the middle of cooking and can accomplish other tasks while waiting for them to be ready.
How do I store leftovers?
Once cooled, roasted Brussels sprouts and sweet potatoes can be refrigerated in an airtight container for up to 5 days. For longer storage, transfer them to a freezer-safe container and freeze for up to a month. Let them thaw in the fridge overnight before reheating. Reheat by baking them in the oven at 350°F for 10-15 minutes or until they’re warm all the way through.
Serving Suggestions
For starters, garnish your roasted Brussels sprouts and sweet potatoes with freshly chopped parsley. To add a little boost of protein and healthy fats, I also like to toss in roasted walnuts, pecans, or sunflower seeds. If you want even more plant-based protein, roast these veggies alongside Chickpeas or Tofu.
One of the more unique ways to serve this dish is for breakfast or brunch, alongside Vegan Scrambled Eggs or a Cottage Cheese Omelette. But you’ll have just as much success serving roasted Brussels sprouts and sweet potatoes for dinner with mains like Black Bean Burgers, Air-Fryer Steak, or Chicken Pesto Spaghetti Squash. As you can see, this side can be paired with both meaty and meatless dishes, to satisfy all your dietary desires!
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 large sweet potato peeled and cut into 1-2 inch pieces
- 2 cloves garlic minced
- 1/4 cup olive oil
- 2 teaspoons honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon red wine vinegar
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 400°F.
- Place the Brussels sprouts, sweet potatoes, and minced garlic in a large bowl. Drizzle with olive oil and honey.
- Add salt, pepper, garlic powder, onion powder, and cumin. Toss to coat vegetables evenly.
- Prepare a baking sheet by lining it with lightly greased aluminum foil. Arrange the seasoned vegetables in a single layer on the sheet.
- Roast in the oven for 40 minutes or until the veggies become tender and slightly browned, stirring halfway through the cooking time.
- Remove from the oven. Drizzle red wine vinegar over the vegetables and garnish with fresh parsley if desired. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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