30-Minute Roasted Brussels Sprouts and Sweet Potatoes
This simple, easy, 30-miute recipe for Roasted Brussels Sprouts and Sweet Potatoes is the perfect balance of earthiness and natural sweetness with tender and crispy vegetables caramelized to perfection.
Equipment
Ingredients
Roasted Brussels Sprouts and Sweet Potatoes
- 1 pound brussels sprouts
- 1 pound sweet potato
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Flavor-Boosting Add-Ins
- 2 cloves garlic minced
- 2 teaspoons lemon juice
- ½ teaspoon garlic and/or onion powder
- 2 large shallots diced
- 2 tablespoons unsalted butter dairy or plant-based
- 2 tablespoons grated Parmesan cheese or Nutritional Yeast
Instructions
- Preheat your oven to 425°F.
- Prep your vegetables by trimming the ends off the brussels sprouts and slicing them in half lengthwise and peel your sweet potatoes and cut them into bite-sized cubes, about 1 cubic inch in size1 pound brussels sprouts, 1 pound sweet potato
- To a large 18 x 26-inch baking sheet, add your prepared brussels sprouts and sweet potatoes. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.2 tablespoons extra-virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 2 cloves garlic, 2 teaspoons lemon juice, ½ teaspoon garlic and/or onion powder, 2 large shallots, 2 tablespoons unsalted butter, 2 tablespoons grated Parmesan cheese or Nutritional Yeast
- Roast for 20 minutes until brussels sprouts start to caramelize and sweet potatoes start to get crispy.
Notes
- The brussels sprouts skins and sweet potato peels can be composted.
- For more recipes like this one, check out this list of best roasted vegetable recipes!
- For more recipes using delicious spuds, check out this list of Easy Sweet Potato Recipes.