Roasted Brussels Sprouts and Sweet Potatoes
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These roasted Brussels sprouts and sweet potatoes strike that perfect balance of sweet, savory, and crispy. They’re easy enough for a busy night but special enough to slide right onto your holiday table.
Roasted veggies are one of those things I never seem to get tired of, especially once the weather cools down and the oven is doing most of the work for dinner. Two sides I come back to again and again at this time of the year are my maple roasted sweet potatoes and those crispy maple balsamic Brussels sprouts with bacon. They both have that perfect mix of caramelized edges and simple, cozy flavors.
So this time, instead of choosing between the two, I just combined them on one sheet pan to make these roasted Brussels sprouts and sweet potatoes.
It turned out even better than I expected. It takes almost no effort, but the payoff is huge. The sprouts get those golden crispy edges, the sweet potatoes soften and caramelize, and together they make the kind of cozy, colorful tray that somehow disappears before dinner is even ready.
If you love easy vegetable sides that taste way more impressive than the work involved, this one definitely earns a spot on the weekly rotation.
It’s the perfect side dish for fall dinners, a great addition to your Thanksgiving menu, or honestly any night when the oven is already on and you want something warm and flavorful to go alongside.
Why You’ll Love this Recipe
Simple and reliable. A few pantry spices, a hot oven, and you get perfectly caramelized sweet potatoes and crispy Brussels sprouts with almost no effort.
Great texture and flavor. The mix of tender sweet potatoes and golden, crispy sprouts makes every bite delicious.
Pairs with everything. Whether it’s roasted chicken, turkey, salmon, or a holiday spread, these roasted Brussels sprouts and sweet potatoes always fits right in with any main dish.
You can customize the flavors. Keep it as-is for an everyday side, or finish it with balsamic glaze, fresh herbs, or even a sprinkle of parmesan. It’s incredibly versatile.
Leftovers are delicious. These roasted veggies reheat beautifully in the oven and make a great addition to grain bowls, salads, and even breakfast with a fried egg on top.
Ingredient Notes
Brussels Sprouts
Fresh, firm sprouts are the key here! Look for ones that are bright green with tightly packed leaves. Trimming the ends and slicing them in half helps them roast faster and makes those cut sides get beautifully caramelized in the oven.
Sweet Potatoes
Sweet potatoes give you that gorgeous color and natural sweetness. You can peel them or leave the skin on, depending on your preference. Just try to cut them into evenly sized pieces, about the same size as the Brussels sprouts so they roast at the same pace.
Olive Oil
A good drizzle of olive oil makes all the difference in helping the vegetables crisp instead of steaming. It also helps the spices stick. You can also just use avocado oil or any other neutral oil you like.
Salt and Black Pepper
Simple but essential. Don’t be shy with the salt here since it brings out the sweetness in the potatoes and balances the bitterness of the sprouts.
Garlic Powder
I like using garlic powder for roasting because it gives you that savory garlic flavor without the risk of burning like fresh garlic does at high heat. It also spreads more evenly over the vegetables! But you can absolutely use a couple of garlic cloves if that’s what you prefer.
Paprika
A little paprika adds warmth and a subtle smoky depth. Regular paprika works great, but if you want a deeper flavor, smoked paprika is an easy swap.
Balsamic Glaze
If you love a sweet, tangy finish, a light drizzle of balsamic glaze at the end is such a nice touch. It clings to the crispy edges and adds an instant boost of flavor without any extra effort.
You can also use a splash of regular balsamic vinegar if that’s what you have on hand. The glaze is thicker and sweeter, but both add a great pop of brightness to the roasted veggies.
Fresh Thyme
Totally optional, but a sprinkle of fresh thyme adds a lovely herbal note and makes the whole dish feel just a bit more special. Rosemary is another great option if you prefer something more fragrant.
Want to SAVE this recipe?
We'll email this post to you, so you can come back to it later!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step-by-Step Instructions
- Position an oven rack in the upper third of your oven and preheat it to 425 degrees F. Give it a generous mist of cooking spray or brush with a little olive oil so the sweet potatoes don’t stick.
- Cut the sweet potatoes into 1 to 1 1/2 inch pieces and place them in a large bowl.
- Trim the tough ends off the Brussels sprouts, slice them in half from root to tip, and discard any tired outer leaves. Add them to the bowl with the sweet potatoes.
- Drizzle with the olive oil, salt, pepper, garlic powder, and paprika, then toss everything together until the spices are evenly coating the vegetables.
- Place veggies in a single layer on your prepared baking sheet. Roast for 25 to 30 minutes, giving them a stir around the 15 minute mark, until they are caramelized on the edges and tender in the center.
- Transfer to your serving bowl and if you like, finish with a light drizzle of balsamic glaze and/or a sprinkle of fresh thyme leaves.
Recipe Variations
- If you like a little kick, sprinkle in a pinch of cayenne or red pepper flakes along with the garlic powder. Even a dash of your favorite hot sauce (mixed into the veggies before roasting) works great.
- Swap the paprika for dried rosemary or thyme, or add a big handful of fresh herbs after roasting. Rosemary and Brussels sprouts are especially delicious together!
- If you love the sweet and savory combo, drizzle the finished veggies with warm pure maple syrup or honey instead of balsamic glaze.
- Toss in chopped pecans or walnuts during the last 5 to 10 minutes of roasting. They get lightly toasted and add the best nutty crunch.
- Right out of the oven, sprinkle on some freshly grated Parmesan or Pecorino. The heat melts it slightly and adds a salty bite that pairs beautifully with the caramelized veggies.
- Finish with a splash of apple cider vinegar or a squeeze of lemon or orange juice for a bright, fresh pop. It’s a great option if you’re skipping the balsamic glaze but still want that punch of acidity and tangy flavor.
Storage Instructions
Let the roasted Brussels sprouts and sweet potatoes cool completely before storing them. Once cooled, transfer everything to an airtight container and keep it in the refrigerator for 3 to 4 days. The veggies will soften a bit as they sit, but the flavor stays wonderful.
To reheat, the oven is your best friend. Spread the veggies out on a baking sheet and warm them at 375 degrees F for about 10 to 12 minutes, or until heated through. This helps bring back some of that caramelization and keeps them from getting mushy.
If you want to use the microwave, you can, but the veggies won’t stay crisp. It works well if you’re just heating a quick portion for lunch.
These roasted veggies also freeze surprisingly well. Store them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator and reheat in the oven for the best texture.
Fresh will always give you the best texture, especially for roasting, but frozen Brussels sprouts can work in a pinch. Just know they won’t get as crispy. You can use frozen sweet potatoes as well but they tend to get mushy.
Not at all. The peel softens beautifully in the oven, and I actually like the texture it adds. Do make sure to scrub and dry them well if you leave the skin on. If you prefer them peeled, go for it.
This usually happens when the pan is overcrowded. Give the veggies plenty of space so they can caramelize instead of steaming. Use two sheet pans if needed.
You don’t need to soak Brussels sprouts before roasting. A quick rinse is enough. The most important part is drying them really well afterward, since any extra moisture will keep them from getting those crispy, caramelized edges.
More Holiday Sides
Roasted Asparagus and Potatoes
Roasted Cauliflower with Cumin and Coriander
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 1 pound brussels sprouts approximately 4 cups
- 1 pound sweet potatoes approximately 4 cups, 1-2 medium
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: 2 tablespoons balsamic glaze
- Optional: 1 teaspoon chopped fresh thyme leaves
Instructions
- Place an oven rack on the upper third shelf, then preheat the oven to 425 degrees F. Optionally line a large sheet pan with parchment paper or foil for easy cleanup. Spray generously with cooking spray or brush with additional olive oil to prevent the sweet potatoes from sticking.
- Cut sweet potatoes into approximately 1 to 1 1/2-inch pieces (either peeled or unpeeled depending on preference). Transfer to a large bowl.
- Trim the tough end of brussels sprouts and slice in half from root to tip, discarding any old leaves. Add to the bowl with the sweet potatoes.
- Toss the vegetables with olive oil, salt, pepper, garlic powder and paprika, stirring well to make sure spices are evenly distributed.
- Spread in a single layer on the prepared baking sheet, then roast for 25 to 30 minutes, stirring after 15 minutes, until the veggies are caramelized on the outside and tender on the inside.
- If using, drizzle balsamic glaze lightly on top and/or sprinkle with fresh thyme leaves.
