Roasted sweet potatoes and brussels sprouts is a super easy and delicious side dish for the holidays. Topped with some dried cranberries, crunchy roasted pecans and a hint of lemon.
These roasted brussels sprouts and sweet potato make a great, healthy side dish for any occasion. It’s so easy and fast to make on a baking sheet, so minimal cleanup too. The veggies are roasted until they are crispy on the edges, and fork tender. This side dish is also vegan by using olive oil instead of butter.
More healthy side dishes that are made on just one baking sheet, check out these Balsamic roasted green beans or these Baked sweet potato slices.
Ingredients
These Brussels sprouts and sweet potatoes are easy to make, all you need are just a few pantry ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Sweet potato, peeled and chopped in bite size pieces.
- Brussels sprouts, washed, stalks trimmed and cut in half lengthwise.
- Olive oil, or other oil of choice, avocado oil is another healthy alternative.
- Spices, salt, black pepper, dried thyme, dried rosemary, garlic powder and optional red chili flakes.
- Lemon zest, for a little hint of citrus flavour that goes so well with the sweet potatoes.
- Dried cranberries
- Pecans or pumpkin seeds
- Parsley, optional, but a little chopped parsley tastes great as a topping.
See recipe card for quantities.
Instructions
This roasted Brussels sprouts and sweet potatoes recipe is really easy to make on a baking sheet in the oven. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Place the vegetables on a baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes.
- Step 2: Stir well and spread out in an even layer.
- Step 3: Roast the vegetables in the oven for about 25-30 minutes, stirring half way through. The vegetables are done with they are starting to turn golden brown and fork tender, but not mushy.
Grate some lemon zest over the roasted sweet potato and Brussels sprouts and top with some cranberries, nuts and parsley. Serve immediately and enjoy!
For more side dish recipes, check out this Sweet potato quinoa salad or this Roasted Potatoes and Broccoli.
Substitutions and Variations
- Herbs – Top these roasted Brussels sprouts and green beans with some fresh herbs like chopped parsley, sage or thyme.
- Spicy – I love to add a little chili flakes for a hint of heat. If you like a spicier dish, add more chili flakes, or top with a little extra chopped fresh chili.
- Oil – Instead of olive oil, avocado oil is a great alternative or butter also works. sweet potato Brussels sprouts sheet pan.
- Cheese – Add some crumbled feta cheese or goats cheese for a salty and tangy flavour that goes so well with the sweetness of the other ingredients.
For another roasted side dish, try these Crispy green beans or these Roasted Tenderstem Broccoli or Crispy roasted sweet potatoes.
Storage
Store any leftover roasted brussels sprouts and roasted sweet potatoes in an airtight container in the fridge, for about to 4-5 days. They will become a little softer when stored, but still taste delicious. This holiday side dish can also be frozen for about 4 months.
For another great veggie side dish try these Roasted potatoes with sage or these Crispy roasted sweet potatoes.
Top Tip
For the sweet potatoes and Brussels sprouts to roast evenly in the oven, adjust the size of the chunks of sweet potato. You want them to be a little bigger than the brussel sprouts, so it all depends on their size.
Side dishes
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Roasted sweet potatoes and brussels sprouts is a super easy and delicious side dish for the holidays. Topped with some dried cranberries, crunchy roasted pecans and a hint of lemon.
- 1 ½ pound sweet potato 1 large peeled and cut in 1 inch cubes
- 1 pound brussels sprouts, washed, stalks trimmed and cut in half
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes optional
- zest of 1 small lemon
- ¼ cup dried cranberries
- ¼ cup toasted pecans or pumpkin seeds
- Chopped parsley
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or lightly grease with oil.
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Peel the sweet potato and cut into about ¾ – 1 inch cubes. Trim the stems of the brussels sprouts, also remove any browned or damaged leaves, and cut in half lengthwise.
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Place the vegetables on a baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes and stir well. Spread out in an even layer.
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Roast the vegetables in the oven for about 25-35 minutes, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender, but not mushy.
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Grate some lemon zest over the roasted sweet potato and Brussel sprouts and top with some cranberries, nuts and parsley. Serve immediately and enjoy!
Brian Birch
Love recipe ideas fresh and healthy it’s right up my street
Helena
Thanks so much Brian, glad you enjoyed it!