When you’re getting ready for a busy weeknight dinner or Sunday gathering, roasted brussel sprouts with sweet potatoes are the side dish that will make your time in the kitchen easier. Everything goes in one pan, then slides into the oven.
As it roasts, the vegetables turn golden at the edges with a gentle hint of spice, so they taste like far more effort than they really took.
Roasted Brussel Sprouts With Sweet Potatoes
If you need an easy side dish, these oven roasted brussel sprouts and sweet potatoes are a go-to recipe. Everything roasts together on one sheet pan for simple cleanup, and once it’s in the oven, you can focus on the rest of dinner without juggling extra dishes. The paprika and garlic bring warm, savory flavor with just a gentle kick of heat from the cayenne, and the vegetables develop crispy edges while staying tender inside. This dish is naturally gluten-free and friendly for a mix of diets at your table, so you’re not making separate sides for everyone. It fits right in at Sunday dinner, holiday meals, and simple weeknights when you just need a colorful, reliable pan of veggies you know everyone will enjoy. Need another side dish? Try some of my other side dish recipes.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Brussels sprouts: Choose small, firm, and bright green sprouts.
- Sweet potatoes: Pick orange-fleshed sweet potatoes that feel heavy and smooth.
- Olive oil: Use a mild olive or avocado oil.
- Paprika: Choose a fresh paprika for gentle warmth, or swap in smoked paprika if you’d like a little smoky flavor.
- Cayenne pepper: Add just a pinch for a light kick, or leave it out if you’re serving little ones or spice-sensitive guests.
How To Make Roasted Brussel Sprouts With Sweet Potatoes
Prep and Season Vegetables
Wash and chop your veggies, then add them to a large bowl, drizzle with olive oil, and sprinkle on the seasonings. Toss until everything is evenly coated.
Roast and Serve
Spread the vegetables in the pan and roast for about 20 minutes. Then, using a large spatula, toss them and continue roasting for another 20–25 minutes, until the edges are browned and the sweet potatoes are tender.
After cooking, I like to let the roasted brussels sprouts and sweet potatoes rest for a minute, then taste and adjust the seasoning if needed. Transfer to a serving platter, add a little fresh parsley if you’d like, and serve hot.
They’re usually soggy if the pan is too crowded or the veggies are still wet. Dry them well, spread in a single layer with space between pieces, and use a metal sheet pan so the heat can circulate and create those golden, crispy edges you are looking for.
Yes, just split everything between two sheet pans so the vegetables still have room.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: For a sweeter fall twist, drizzle a little maple syrup over the hot veggies, just before serving. If you enjoy roasted brussel sprouts, you might like to try Roasted Carrots and Brussel Sprouts In The Oven.
Add-In options: Just before serving, sprinkle on dried cranberries, toasted pecans, or pumpkin seeds for added color and crunch. For a more indulgent holiday side, you can also add crumbled bacon.
Tips For Recipe Success: Be sure to cut the vegetables into similarly sized pieces so they roast evenly. Also, pat the veggies dry before tossing with the oil to help it adhere so they get crispy.
Hospitality Challenge
Here is a simple dinner idea when hosting a church homegroup: set up a “Kitchen Buffet and Blessing Station.” Start the buffet line with plates, then set out the sheet pan of roasted brussel sprouts and sweet potatoes, a crisp apple salad, and crockpot pork roast. End the line with a mug of pens and pre-cut cards. Invite friends to fill their plate, then grab a pen and card. As you eat together, encourage them to think of someone they know who has a need, write a short prayer for that person, and place the card in a basket that you placed on the table. After dinner, pray over the cards together and have each person take a card home and pray daily for that person.
More Classic Sides to Bring to the Table
- Creamy Crockpot Mashed Potatoes
- Sweet and Savory Southern Pineapple Casserole Recipe (With Cheddar Cheese)
- Crispy Roasted Sweet Potatoes in the Oven
- Southern Style Crock Pot Green Beans
- Pan Fried Zucchini: Golden Outside and Tender Inside
If this easy roasted brussel sprouts and sweet potatoes side dish found a spot on your table, I would like to hear how they worked for you. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Roasted Brussel Sprouts with Sweet Potatoes For a Simple Veggie Side
Print recipes anytime as part of 🍍Intentional Hospitality family! Sign up once, and you’ll always have recipe printing at your fingertips. No need to join our newsletter but would love to have you!
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 2 pounds Brussels sprouts, trimmed
- 2 sweet potatoes, peeled and chopped into chunks, medium
- 1 quarter cup olive oil
- 1 teaspoon paprika
- 1 quarter teaspoon cayenne pepper
- 1 half teaspoon garlic powder
- 1 half teaspoon onion powder
- 1 quarter teaspoon black pepper
- 1 teaspoon salt
Instructions
Prepare the Vegetables
- Preheat the oven to 400 degrees Fahrenheit.
- Trim the ends and remove any loose outer leaves from the Brussels sprouts.
- Peel the sweet potatoes and chop them into similar-sized chunks.2 sweet potatoes
Season the Vegetables
- Place the Brussels sprouts and sweet potatoes in a large mixing bowl.2 pounds Brussels sprouts
- Add the olive oil, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt.1 quarter cup olive oil, 1 teaspoon paprika, 1 quarter teaspoon cayenne pepper, 1 half teaspoon garlic powder, 1 half teaspoon onion powder, 1 quarter teaspoon black pepper, 1 teaspoon salt
- Toss until the vegetables are evenly coated.
Roast the Vegetables
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 45 minutes, stirring halfway through, until crisp at the edges and tender inside.
Gina’s Notes and Tips
- Refrigerator: Let the veggies cool, then store in an airtight container in the fridge for up to 3 days. You can also trim, chop, and season earlier in the day, then roast right before serving.
- Freezer: Freeze leftovers only if needed, knowing the texture will soften. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheating: For the best texture, spread the veggies on a sheet pan and warm in a hot oven or air fryer until heated through and crisp at the edges; the microwave works for quick lunches, but the vegetables will be softer.
