Oven Roasted Sweet Potatoes and Brussel Sprouts
Roasted Sweet Potatoes and Brussel Sprouts make the perfect side dish for the holiday season or any weeknight dinner. Exploding with robust flavor from roasted veggies, fresh herbs and savory seasonings, there’s nothing better than a delicious side dish with deep flavor to adorn your holiday table. My sweet potato Brussel sprouts recipe is a naturally vegan and gluten-free recipe.
Roasted sweet potato and Brussels sprouts make for a delightful combination that not only tantalizes your taste buds but also packs a mean nutritional punch. Whether you’re looking to add more vegetables to your diet or simply want to elevate your side dish game for the holidays, this dynamic duo is sure to impress. The natural sweetness of the caramelized sweet potatoes perfectly complements the earthy flavor of roasted Brussels sprouts, creating a harmonious blend that will leave you and your guests craving for more.
🧾 Ingredient List For Roasted Sweet Potatoes and Brussel Sprouts (With Substitutions)
- Brussel Sprouts – make sure your Brussels are a vibrant green with intact leaves and a dry, healthy stem.
- Sweet Potatoes – for this recipe you can use any kind of sweet potatoes or substitute with yams.
- Olive Oil – if olive oil is unavailable, any neutral oil will do.
- Garlic – for best results use fresh minced garlic. If not handy use a teaspoon of garlic powder.
- Lemon Juice – you can use fresh lemons or bottled.
- Vegan Parmesan – this not only adds a flavor boost as a topping, but also makes this Roasted Sweet Potato and Brussel Sprout dish loaded with protein.
- Agave – you can use agave or any sweetener you have on hand, including maple syrup or sweetener of your choice.
- Dijon Mustard – I love Dijon mustard in this recipe but any mustard will do, such as Stone Ground or plain ol’ mustard. You can substitute with mustard powder if you don’t have fresh.
- Fresh Parsley – love, love, love fresh parsley but you can substitute with 1-2 tablespoons of dried.
- Pecans – if you don’t care for pecans, add your favorite nuts, such as almonds, macadamia nuts or walnuts.
- Pomegranate Seeds – adds a pop of color to the recipe which looks gorgeous for serving. If unavailable, you can omit.
- Fresh Thyme – again, if you don’t have access to fresh, you can use dried, however sprigs of fresh thyme make for a lovely presentation.
- Red Onion (optional, not pictured) – this is an optional ingredient. I have made it both ways and I love it with red onion.
🍠 How To Select Sweet Potatoes
There are two types of sweet potatoes available in US grocery stores that are best for sweet potato recipes: the Jewel and the Red Garnet. The Jewel has orange skin and orange flesh, while the Red Garnet also has orange flesh, but a deeper red skin. When choosing your sweet potatoes, they should be firm and medium-sized with smooth skin that’s void of cuts or cracks.
🥬 How To Select Brussel Sprouts
Brussel sprouts can be found loose and sold by the pound or packaged in a sealed bag. If buying fresh brussels sprouts by the pound, avoid those with outer leaves that have holes, are wrinkled or withered. Make sure they are green with no yellow leaves. The ends of the Brussel sprouts should be dry, not moldy.
🥘 How To Make Roasted Sweet Potatoes and Brussel Sprouts
Before you begin, preheat the oven to 400 degrees F/204 degrees C. Wash your Brussel sprouts and sweet potatoes (I use this fruit and vegetable wash) and pat dry.
Cut the sweet potatoes into sweet potato cubes. To do this, cut in half lengthwise, then cut each half into 3rds. Next cut each third into 1-inch cubes. Cut off the little brown ends of the Brussel sprouts. Remove any brown, yellow or withering leaves. Cut Brussels sprouts in half lengthwise.
Place veggies in a single layer in a 9×13 vegetable dish. To the casserole dish add ⅛ cup olive oil, 3 cloves of minced garlic, ½ of the juice from the lemon, ½ teaspoon sea salt, and ½ teaspoon pepper. Toss Brussels sprouts and sweet potatoes until the vegetables are coated. If you want, before you start, you can choose to line the baking dish with parchment paper or aluminum foil for easier cleanup.
Place in a hot oven. Bake for 20 minutes. Mix the vegetables around. Bake for an additional 20 to 25 minutes or until the vegetables are fork tender and have a nice golden brown color.
In a medium bowl add ⅛ teaspoon olive oil, the other half of the lemon juice, vegan Parmesan, agave, Dijon mustard and the rest of the sea salt, and black pepper. Mix until combined. Pour over the vegetables. Mix until well- incorporated.
Top with parsley, pecans, and pomegranate seeds. Mix until incorporated.
Finish by topping with sprigs of fresh thyme and serve immediately.
👨🏿🍳 Expert Tips
- For best results, be sure to use high quality ingredients.
- If you prefer, you can use a large baking sheet in place of a casserole dish.
- For an optional treat, add two tablespoons of organic unrefined palm sugar to the marinade. This will help caramelize the veggies adding an extra layer of stickiness like in these Sticky Shiitake Mushrooms. .
- Because this roasted sweet potatoes recipe takes up lots of space in the oven and even more time to cook, you can easily make it ahead of time and reheat on the day that you need it.
👪 Health Benefits of Sweet Potatoes and Brussel Sprouts
Sweet potatoes are high in fiber and antioxidants which protect your body from damage from radicals and promote a healthy gut and brain. They’re also rich in beta carotene, which supports good vision and a strong immune system. Let’s not forget one cup of sweet potatoes provide an excellent source of vitamin C and potassium. If you love sweet potatoes try my Sweet Potato Breakfast Hash, Sweet Potato Galette and my Sweet Potato Casserole.
Brussel sprouts are also high in fiber – over 3 grams per cup – and help regulate your blood sugar and digestive health. They’re loaded with vitamin K, which, in addition to helping clot your blood when you sustain a cut, they play a role in bone health and may protect against bone loss. If you love quick Brussel sprouts recipes, try my Air Fryer Brussel Sprouts with Balsamic Maple Glaze.
💭 Frequently Asked Questions
Yes, you should wash all vegetables, including Brussel sprouts, before cooking them. I use a special fruit and vegetable wash that I just love which removes left-over dirt and germs from handling.
This is really a matter of preference. I leave them on most of the time because I like the added health benefits they provide. However, you can also peel them and get your nutrients from the inside of the potato.
The stalk of the Brussel Sprout is entirely edible; in fact it provides a source of post-harvest nutrients for the sprouts. If you choose to leave the stem on, please note that the sprouts will take longer to cook to generate a favorable texture and flavor.
No. For this recipe, the hot oven does the job and pre-boiling isn’t necessary.
♨️ Storage and Reheating
Store leftover Sweet Potatoes and Brussel sprouts in and air-tight container for up to 5 days.
To reheat, cover with foil and place in the oven at 350F/177C for 20 minutes, or until heated thoroughly. You can also place in a microwave-safe dish and reheat for 1-2 minutes, depending on your microwave.
🍸 Serving Suggestions
- Vegan Mushroom Wellington
- Vegan Cranberry Sauce
- Roasted Mashed Cauliflower
- Dairy-Free Mashed Potatoes
- Vegan Croissant Stuffing
- Spiced Orange Gin Spritz
🍲 More Amazing Vegan Sides
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Roasted Sweet Potatoes and Brussel Sprouts Recipe
Ingredients
- 1 1/2 lbs Brussel sprouts chopped in half lengthwise
- 4 cups sweet potatoes cubed
- 1/4 cup olive oil divided
- 3 cloves garlic minced
- 3 tbsp lemon juice juice of 1 lemon divided
- 1 tbsp agave or other sweetener
- 1 tsp Dijon mustard
- 1/2 cup parsley coarsely chopped
- 1/2 cup pecans chopped
- 2 oz pomegranate seeds
- 1/2 tsp thyme plus more whole sprigs for garnish
Instructions
- Before you begin, preheat the oven to 400 degrees F/204 degrees C. Wash your Brussel sprouts and sweet potatoes (I use this fruit and vegetable wash) and pat dry.
- Cut the sweet potatoes into sweet potato cubes. To do this, cut in half lengthwise, then cut each half into 3rds. Next cut each third into 1-inch cubes. Cut off the little brown ends of the Brussel sprouts. Remove any brown, yellow or withering leaves. Cut Brussels sprouts in half lengthwise.
- Place veggies in a single layer in a 9×13 vegetable dish. To the casserole dish add ⅛ cup olive oil, 3 cloves of minced garlic, ½ of the juice from the lemon, ½ teaspoon sea salt, and ½ teaspoon pepper. Toss Brussels sprouts and sweet potatoes until the vegetables are coated. If you want, before you start, you can choose to line the baking dish with parchment paper or aluminum foil for easier cleanup.
- Place in a hot oven. Bake for 20 minutes. Mix the vegetables around. Bake for an additional 20 to 25 minutes or until the vegetables are fork tender and have a nice golden brown color.
- In a medium bowl add ⅛ teaspoon olive oil, the other half of the lemon juice, vegan Parmesan, agave, Dijon mustard and the rest of the sea salt, and black pepper. Mix until combined. Pour over the vegetables. Mix until well- incorporated.
- Top with parsley, pecans, and pomegranate seeds. Mix until incorporated.
- Finish by topping with sprigs of fresh thyme and serve immediately.
Notes
- For best results, be sure to use high quality ingredients.
- If you prefer, you can use a large baking sheet in place of a casserole dish.
- For an optional treat, add two tablespoons of organic unrefined palm sugar to the marinade. This will help caramelize the veggies adding an extra layer of stickiness like in these Sticky Shiitake Mushrooms. .
- Because this roasted sweet potatoes recipe takes up lots of space in the oven and even more time to cook, you can easily make it ahead of time and reheat on the day that you need it.
- NUTRITIONAL INFORMATION IS AN ESTIMATE BASED ON INGREDIENTS I USED.
These roasted potatoes and Brussels sprouts recipe makes the perfect side dish.
Thank you Mina.
Love the added pecans and pomegranate! So yummy!
Thanks so much Elizabeth, pecans and pomegranate make the dish even better, I agree.
This has to be one of the best Brussels sprouts recipes I’ve tried. The sweet potatoes are a perfect flavor pairing. This is a perfect side dish any time of year.
Thank you Helen, so glad you enjoyed it!
It’s that time of the year! Totally loved this easy recipe.. full of deep flavors!
Thanks so much Padma.