30-Minute Roasted Brussels Sprouts and Sweet Potatoes

Looking for a delicious and nutritious side dish that’s bursting with flavor? Let’s turn Roasted Brussels Sprouts and Sweet Potatoes into an irresistible, balanced, and vibrant dynamic duo.

You’ll discover the perfect harmony between the earthy richness of roasted Brussels sprouts and the natural sweetness of tender-in-the-center, crispy-on-the-outside sweet potatoes. This simple sheet pan vegetable recipe is easy, affordable, and quick!

As a busy mom who loves a diverse and colorful plate, a simple and delicious side dish recipe that simultaneously roasts two veggies on one sheet pan like this feels like a magic trick! (See also: Roasted Cauliflower and Sweet Potatoes!).

In this recipe, you will learn how to prep brussels sprouts for roasting, how to peel and cube sweet potatoes, and how to perfectly roast sweet potatoes and brussels sprouts at the same time and on just one sheet plan.

Plus, you’ll be given flavor options to really make this dish your own!

Brussels Sprouts and Sweet Potatoes Ingredients

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Here’s everything you need:

• Brussels sprouts. One stem or one package of brussels sprouts is also usually about one pound of sprouts. Fresh or frozen (thawed).
• Sweet potatoes. One large or two small sweet potatoes usually equate to 1 pound.
• Olive oil.
• Salt & pepper.

Optional Flavor-Boosting Add-in Ideas:

• Garlic or garlic powder. For extra savory and umami flavor.
• Shallots. Dice them up and add them to the sheet pan with the cauliflower and sweet potato.
• Crushed red pepper. If you’re seeking a little bit of spice.
• Grated or shaved Parmesan cheese (or Nutritional Yeast). For cheesiness and a little extra salt.
• Butter. For extra moisture and a rich, buttery flavor.
• Lemon juice. A little citrus really goes a long way.

Sweet Potatoes and Brussels Sprouts Tips and Tricks

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How to Keep Sweet Potatoes and Brussels Sprouts Fresh

Brussels sprouts that are still on the stalk will last a little longer than those that are already separated. Still, most fresh brussels sprouts can last up to 7 days when they are stored properly.

The best way to store your brussels sprouts is dry in a sealed bag or airtight container in the “crisper” drawer in your refrigerator. It’s best not to rinse them until you’re ready to roast them, to ensure they are nice and dry when you store them.

As for sweet potatoes, they are best stored whole with the peels still on, in a cool, dry spot on the countertop. The average shelf life of a sweet potato that is not refrigerated is typically 3-5 weeks.

To make them last longer, you can store them in the refrigerator for up to 3 months, or even in the freezer for up to 6 months. However, refrigerating and freezing your potatoes may have a small effect on the texture of the sweet potato when roasted.

How to Cube Sweet Potato

Our ultimate goal for these sweet potatoes is for them to be in roughly equal, bite-sized pieces so they can cook in the same amount of time as the brussels sprouts.

To achieve the best roasted sweet potatoes, start by peeling your sweet potatoes.

Then, slice the sweet potato widthwise into slices that are roughly 1-inch thick. Then you can lay those slices flat and start cutting again into 1-inch-wide strips.

From there, rotate the strips on your cutting board and cut them again into small cubes, about 1 cubic inch. Not all pieces will be perfect cubes, and that’s okay. We just want them roughly the same size to keep a similar roasting time for each piece.

How to Prep Brussels Sprouts for Roasting

For the best roasted brussels sprouts, you have to trim off the rough ends. The rough end is the little tip on the side of the brussels sprout right where it was taken off the stalk.

Once the ends are cut off, slice them in half lengthwise. During this process, some of the outer layers of the brussels may flake off. I encourage you to add them to the baking sheet with the brussels sprouts.

They get super caramelized and crispy and add extra flavor and texture to this roasted vegetable side dish.

Add Oil and Seasoning to Your Vegetables

Add the prepped sweet potatoes and brussels sprouts to a large 18 x 26-inch baking sheet and spread them out in a single layer. For less clean up, you can opt to line your baking tray with aluminum foil.

Then, drizzle on the extra virgin olive oil and sprinkle on the salt and pepper.

Use clean hands to toss the brussels sprouts and sweet potatoes in the oil, salt, and pepper to evenly coat.

Alternatively, you can use tongs or two large forks to toss if you don’t want to get your hands dirty. Then, spread the vegetables out once again in a single layer, making sure nothing is stacked on top of one another.

How to Perfectly Roast Sweet Potatoes and Brussels Sprouts

Roast the vegetables at 425°F for 20 minutes until the brussels sprouts starts to show some signs of turning golden brown and the sweet potatoes are nice and crispy.

Serving Your Roasted Brussels Sprouts and Sweet Potatoes

The fresh flavors of this delicious side dish are complementary to pretty much any dish you serve it with! If you want to spruce the roasted veggies up a bit with a sauce or gravy, try this Gorgonzola Cheese Sauce.

As for my favorite mains to serve this with, here are my top 3:

• Portobello Mushroom Steaks.
• Salmon Sliders with Dill Yogurt Sauce.
• Crispy Blackened Cod.

How to Properly Store Roasted Vegetables

These Roasted Sweet Potatoes and Brussels Sprouts will last in the refrigerator up to 5 days in an airtight container. They can also be frozen for up to 12 months.

To reheat, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for about 8-10 minutes until heated thoroughly.

If you do freeze them, you can either add more time to the reheating time above or thaw them first. To thaw them, transfer them from the freezer to the refrigerator and let them rest in there overnight.