Roasted Brussel Sprouts with Sweet Potatoes For a Simple Veggie Side

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.

Roasted Brussel Sprouts with Sweet Potatoes For a Simple Veggie Side

Roasted brussel sprouts with sweet potatoes are an easy sheet pan side dish with crisp, caramelized edges, warm paprika–garlic flavor, and simple prep that fits right into both busy weeknights and holiday dinners.

Course Dinner, Lunch

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword easy, healthy, roasted, vegetable

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 80

Author Gina Dickson

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.

Notes

Storage and Reheating

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.

Nutrition