Roasted Brussels Sprouts and Sweet Potatoes

Savor the well-seasoned sweetness of this versatile veggie dish baked to tender perfection.

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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.

FAQs & Tips

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.

Can I Prep This Ahead?

Save yourself some time by pre-cutting the veggies and placing each separately in its own container. Refrigerate these for up to 24 hours, keeping in mind that the sweet potatoes will start to brown from oxygen exposure over time. The fresher, the better!

Should I Blanch Brussels Sprouts Before Baking?

No, it’s not necessary. However, some people like to pre-soak their Brussels sprouts in saltwater for a few minutes and then rinse them. This gets rid of any excess dirt and can make the centers more tender. But if you like your sprouts crispy, be sure to dry them completely before roasting.

What Other Seasonings Go Well With These Veggies?

While this recipe includes an array of seasonings that give it a nice earthy and slightly spicy taste, you can also add more richness and sweetness by incorporating one teaspoon of maple syrup. I also like to add rosemary for a touch of floral fragrance that complements the earthiness of the sprouts.

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!