My Roasted Sweet Potatoes with Brussels Sprouts is the kind of side dish that turns simple ingredients into something crave-worthy. The sweet potatoes caramelize into golden bites, the Brussels sprouts crisp at the edges, and together they create a perfect balance of sweet, savory, and earthy flavors.
Sprouts are a much overlooked vegetable. Here are some of my favorite ways to make this veggie. Try my Maple Glazed Brussel Sprouts and my Cheesy Parmesan Crusted Brussels Sprouts.
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Why this Roasted Sweet Potato and Brussels Sprouts Recipe is a Keeper
Whether you’re serving them alongside a holiday roast or tossing them into a grain bowl, this easy sheet pan recipe brings warmth, color, and texture to any meal.
- One-Pan Wonder: Fewer dishes and easy cleanup. Just the sweet potatoes, brussels sprouts and a baking sheet adds to your holiday meal.
- Bold, Balanced Flavors: Sweet potatoes and earthy brussels sprouts with the warm spices equals flavor magic as a holiday side dish.
- Perfectly Roasted Vegetables: Getting sweet potatoes roasted with crispy edges without overcooking.
- Great Anytime Side: Works with holiday mains or weeknight dinners this vegetable side dish is a keeper.
Do Brussels Sprouts and Sweet Potatoes Cook At The Same Rate?
No, the sweet potatoes take longer as they are denser. You can cut the sweet potatoes in smaller pieces or you can cook the sweet potatoes for a little longer so they come out cooked together. Spread everything in a single layer with space between pieces. Crowding traps steam and prevents browning.
Pro Tip for Vegetables
Toss your veggies in a large bowl before spreading them on the pan. This ensures an even coat of seasoning and oil — key for crispy, caramelized edges.
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Ingredient Notes for Vegetable Recipe
You only need a few ingredients to make the roasted sweet potatoes and brussels sprouts side dish.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Brussels Sprouts: Depending on the size of the brussels sprouts you may have to cut the sprouts in half lengthwise so they roast evenly and crisp up.
- Sweet Potatoes: Peel and cut into even-sized cubes (½ inch is ideal).
- Olive Oil: Helps everything roast. Don’t skimp on the extra-virgin olive oil.
- Cumin: Adds warmth and depth to the earthy vegetables.
- Balsamic Glaze: Drizzle at the end for a hit of tangy sweetness to the brussels sprouts. It helps cut down on the bitterness too.
Variations and Substitutions for Brussel Sprouts Side Dish
You can add a few things to elevate or switch up the recipe for roasted sweet potatoes and brussels sprouts.
- Add Red Onion: Toss in a few thick red onion slices before roasting. Broccoli or roasted asparagus is great in this recipe too.
- Use Maple Glaze: If you don’t have balsamic glaze, a drizzle of maple syrup works too.
- Herbs: Add thyme, garlic powder, salt and pepper to the roasted sweet potatoes and brussel sprouts.
- Top the Chopped Sweet Potatoes and Brussels Sprouts with Pecans: For a Thanksgiving twist, sprinkle with chopped toasted pecans.
- Make it a Meal: Add cranberry, cooked quinoa or farro for a grain bowl base.
Special Equipment Needed for Roasted Vegetables
You will need a peeler and a sharp knife to prepare the vegetables along with a large baking sheet for the roasted brussels sprouts and potatoes roasted in olive oil.
- Parchment Paper: Helps prevent the roasted veggies from sticking and makes cleanup easier.
How to Make Roasted Brussels Sprouts and Sweet Potatoes
This cozy side dish brings together caramelized sweet potatoes and crispy-edged Brussels sprouts in one easy pan. With just a handful of ingredients and a hot oven, you get a perfect balance of sweet, savory, and golden-roasted goodness.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Veggies: Peel and cube sweet potatoes, halve Brussels sprouts, and toss both with olive oil, salt, and pepper.
- Roast: Spread on a large baking pan and roast at 400°F for 30–35 minutes, flipping halfway for even browning.
- Serve: Finish with a drizzle of balsamic glaze or maple syrup if desired, and serve warm.
Prep Ahead Suggestions to Make Roasted Sweet Potatoes
Whether you’re pairing it with weeknight chicken or serving it at a holiday table, this recipe is a reliable favorite, simple to prep, endlessly adaptable, and always satisfying.
- Chop Ahead: Trim and cut veggies the day before; Cut Brussels sprouts and chop the sweet potatoes, store in airtight containers.
- Mix Oil and Seasons: Combine olive oil and seasonings ahead so you’re ready to toss and roast.
Alternate Methods for Sweet Potatoes and Brussel Sprouts
There are several ways to prepare the roasted sweet potato brussels sprouts.
- Air Fryer: Roast in batches at 375°F for 15–18 minutes, shaking halfway through.
- Grill Pan: For a grilled version, cook on a grill pan over medium heat until tender and charred.
Store, Reheat and Use the Oven Roasted Vegetables
This sweet and tangy holiday side is so good you will want to store up and use any leftovers to create a main dish in a bowl.
- Storing: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a 350°F oven or air fryer to revive crisp edges.
- Using Leftover Roasted Vegetables: Add to salads, grain bowls, or scrambled eggs for an easy breakfast hash.
Common Questions About Balsamic Sweet Potato Recipe
Yes, you can use frozen Brussels sprouts, but they won’t roast quite the same as fresh. Frozen sprouts tend to be softer and hold more moisture, so they won’t crisp up as well in the oven. You’ll miss some of the caramelized edges that fresh sprouts develop when roasted.
No, balsamic glaze is balsamic vinegar that’s been reduced and sweetened, often with sugar or honey, until thick and syrupy. It’s sweeter, more concentrated, and used as a finishing drizzle.
Tips for Making Roasted Brussel Sprouts Recipe
Below find some tips and tricks to make these roasted vegetables the best. Along with suggestions as to what to make with this side dish.
- Cut Evenly: Uniform pieces equals even roasting. Cut the brussels sprouts in half if you need to.
- Don’t Crowd the Pan: Spread veggies in a single layer or they’ll steam instead of crisp. So leave space for roasted potatoes.
- Stir Halfway: Helps both sides get golden.
- Add Glaze Last: Maple balsamic glaze should go on after roasting to avoid burning this perfect side dish. Finish with dried cranberries for a tangy and sweet flavor.
- Serve this recipe with: Chicken Milanese, Cranberry Turkey Salad and Slow Cooker Beef Chuck Roast.
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Roasted Sweet Potatoes with Brussel Sprouts
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Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and sliced in half (from top to bottom)
- 2 Sweet potatoes, peeled and sliced into 1/2 inch pieces (about 3 cups)
- 3 tablespoons Olive oil
- 1 teaspoon All Purpose seasoning
- 1 teaspoon Cumin
- 2 teaspoons Balsamic glaze
Instructions
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Add Brussels sprouts and sweet potatoes to a large bowl.
- Drizzle olive oil over vegetables and sprinkle with All Purpose seasoning and cumin; toss to combine.
- Spread evenly onto prepared baking sheet.
- Roast for 25-30 minutes, stirring them halfway through the cooking time.
- Transfer to a serving bowl and drizzle with balsamic glaze.
Christina’s Notes
- Cut Smart: Small, even pieces roast better and faster.
- Toss Thoroughly: Oil and seasoning should coat all sides.
- Roast Hot & Fast: 400°F gives you caramelized edges without overcooking.
- Finish with Glaze: Drizzle at the end for bold flavor and perfect presentation.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.