If you’re looking for a meal that’s both easy and delightful, you’ve got to try these roasted Brussel sprouts with sweet potatoes. The natural sweetness of roasted potatoes pairs beautifully with the crispy edges of the sprouts, making you go “wow” for each bite.

The best part? It requires minimal effort to enjoy this healthy, homemade meal. So, let’s roll up our sleeves and get cooking!

A hand holding a spoon scoops roasted Brussels sprouts and sweet potato chunks from a baking dish. The vegetables are golden brown, indicating they are well-cooked and seasoned.
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Who says you need to stress yourself just to create a gourmet meal? This recipe only needs a few common pantry items. Brussels sprouts, sweet potatoes, and a handful of spices like paprika and cayenne pepper. With just 15 minutes of prep work, it’s a perfect solution for those busy days when you want something nutritious and delicious on the table without any fuss.

I have found that the roasting may take a bit longer because oven temps fluctuate, so around 45 minutes, but it’s totally worth it. The sweet potatoes become wonderfully sweet and tender, while the sprouts get crispy and caramelized. While your veggies roast to perfection, take a little time for yourself or catch up on a few other things.

But here’s the kicker, this dish is gluten-free, vegan, and paleo, making it suitable for any dietary preferences. The vibrant greens and oranges look so appetizing that they can invite even the most picky eaters. Whether it’s a busy weeknight dinner or something to share at a potluck, this recipe is a sure winner. For more healthy side dishes, check out my other recipes like Easy Fresh Green Beans And Mushrooms, Southern Keto Collard Greens, and Instant Pot Copycat LongHorn Steakhouse Broccoli.

Ingredients You Will Need For Roasted Brussels Sprouts With Sweet Potatoes

All you need are a few of these simple ingredients to roast up a colorful, delicious dish.

A top view of two sweet potatoes, a bowl of Brussels sprouts, a small bowl of olive oil, and a dish with spices labeled as salt, cayenne pepper, paprika, onion powder, garlic powder, and black pepper, arranged on a white surface.
  • Brussels sprouts: Choose smaller Brussels sprouts because they’re usually more tender and less bitter than larger ones. Make sure they feel firm with moist stems.
  • Sweet potatoes: Pick a medium to large sweet potato because it tends to be perfect for roasting. You’ll want the orange-fleshed variety for its natural sweetness and creamy texture.
  • Olive oil: Use extra virgin olive oil to add a nice depth of flavor to your roasted vegetables. Check the expiration date to make sure it’s fresh.
  • Spices: For this recipe, I use sweet paprika, cayenne pepper, pure garlic powder, and pure onion powder. Make sure they’re far from their expiration date to ensure maximum flavor.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Substitutions and Variations

  • Replace sweet potatoes with carrots for a slightly firm texture, parsnips for a slightly peppery flavor, or butternut squash for a sweeter flavor.
  • Instead of olive oil, you can use avocado oil to add a mild flavor or coconut oil for a tropical twist.
  • Add more flavor with herbs like rosemary, thyme, or oregano.
  • Sprinkle some curry powder to add an exotic flavor.
  • Add a pinch of nutmeg or cinnamon to enhance the flavor of vegetables.
  • Make the meal more complete with extra protein like chickpeas, tofu, or chicken.
  • If you prefer a sweeter version, drizzle a small amount of maple syrup over the vegetables before roasting.
  • Give each bite more crunch with toasted pecans or almonds.
Can I keep the skin on when roasting sweet potatoes?

Yes, you can keep the skin on to add more nutrients and texture. The skin contains fiber and it becomes crispy once roasted.

How To Make Roasted Brussels Sprouts With Sweet Potatoes

Once you have gathered the ingredients, let’s start roasting those vegetables.

First, preheat your oven to 400 degrees Fahrenheit to get ready for roasting. While waiting, prepare your veggies. 

Using a sharp knife, trim the ends of the Brussels sprouts and remove any outer leaves that are wilted or yellow. Next, peel the skin off the sweet potatoes to help absorb the seasoning better, then cut into similar-sized chunks.

Chopped sweet potatoes and whole Brussels sprouts arranged side by side on a wooden cutting board.

Transfer the prepared vegetables into a large bowl. Drizzle with some olive oil, then toss to coat the vegetables evenly. Next, sprinkle with spices—paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt—then toss again to coat each piece with a nice layer of seasoning.

A glass bowl filled with chopped Brussels sprouts and sweet potatoes. The vegetables are seasoned and ready to be roasted.

Once your vegetables are well coated, spread them onto a large, rimmed baking sheet and arrange them in a single layer to prevent overcrowding. If possible, space out the vegetables evenly to become crispy. Finally, put in the oven and roast for 45 minutes, flipping halfway through to ensure even cooking.

After the roasting time, check for doneness. Your Brussels sprouts should have crispy edges, and your sweet potatoes should be fork-tender. Serve with a splash of lemon juice or drizzle a little balsamic vinegar to add a tangy flavor.

A baking tray filled with halved Brussels sprouts and cubed sweet potatoes, seasoned and ready for roasting.

Gina’s Tips For Recipe Success

  • Rinse Vegetables: If they’re particularly dirty, rinse under cold water and pat dry with paper towels to remove any excess moisture.
  • Line Baking Sheet: For easy cleanup, line the baking sheet with parchment paper or a silicone baking mat.
  • Even Cooking: Cut the Brussels sprouts and sweet potatoes into similar sizes to ensure they cook evenly.
  • Fresh vs. Frozen: Fresh vegetables are recommended for the best flavor and texture. If using frozen, thaw and pat them dry before roasting.
  • Make Ahead: You can prep the vegetables in advance by trimming, chopping, and seasoning them. Store them in the fridge until ready to roast.
A bowl of roasted Brussels sprouts and sweet potatoes is being served with a spoon. A small dish of spice and a cup of oil are nearby on the table, accompanied by a gray cloth napkin.

Leftover Tips

Roasted vegetables tend to stay fresh and delicious for a few days if stored properly. When you have leftovers of your roasted Brussels sprouts and sweet potatoes, store them in an airtight container and keep them in the refrigerator for up to 4 days. 

Make sure that your roasted vegetables have cooled down to room temperature before storage. When you’re ready to serve the leftovers, reheat them in the oven at 350 degrees Fahrenheit for about 10 minutes or on the stovetop for a few minutes.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A bowl filled with roasted Brussels sprouts and sweet potato chunks, garnished with a sprinkle of seasoning. The dish is served with a large spoon, placed on a light-colored surface near a checkered cloth.

Easy Crisp-Tender Roasted Brussels Sprouts With Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Roasted Brussels sprouts and sweet potatoes make the perfect quick dinner or holiday side dish! With crispy edges, tender sweet potatoes, and a kick of seasoning, this dish is as simple as it is delicious.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 lbs Brussels sprouts, trimmed
  • 2 medium sweet potatoes, peeled and chopped into chunks
  • ¼ cup olive oil
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • 1 tsp salt

Instructions
 

Prepare the Vegetables:

  • Preheat the oven to 400°F (200°C).
  • Trim the ends and remove the outer leaves of the Brussels sprouts. Peel and chop the sweet potatoes into similar-sized chunks.
    2 lbs Brussels sprouts, 2 medium sweet potatoes

Season the Vegetables:

  • Place the Brussels sprouts and sweet potatoes in a large mixing bowl.
  • Add the olive oil, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Mix until the vegetables are evenly coated.
    ¼ cup olive oil, 1 tsp paprika, ¼ tsp cayenne pepper, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp black pepper, 1 tsp salt

Roast the Vegetables:

  • Spread the seasoned vegetables in a single layer on a large baking tray.
  • Roast for 45 minutes, stirring halfway through, until tender and lightly browned.

Notes

Gina’s Tips For Recipe Success
  • Rinse Vegetables: If they’re particularly dirty, rinse under cold water and pat dry with paper towels to remove any excess moisture.
  • Line Baking Sheet: For easy cleanup, line the baking sheet with parchment paper or a silicone baking mat.
  • Even Cooking: Cut the Brussels sprouts and sweet potatoes into similar sizes to ensure they cook evenly.
  • Fresh vs. Frozen: Fresh vegetables are recommended for the best flavor and texture. If using frozen, thaw and pat them dry before roasting.
  • Make Ahead: You can prep the vegetables in advance by trimming, chopping, and seasoning them. Store them in the fridge until ready to roast.
Serving: 1serving, Calories: 159kcal, Carbohydrates: 22g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 351mg, Potassium: 639mg, Fiber: 6g, Sugar: 5g, Vitamin A: 8916IU, Vitamin C: 99mg, Calcium: 66mg, Iron: 2mg
Course: Side Dish
Author: Gina Dickson
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