This easy roasted Brussel sprouts and sweet potatoes side dish is perfect for healthy dinners and fancy holiday meals alike. It’s a vegetable dish that’s totally satisfying! Let’s get roasting…
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Table of Contents
Why try this easy brussels sprouts and sweet potatoes side dish
- So EASY!
- It’s a satisfying, super flavorful roasted vegetables recipe.
- Little prep (other than chopping veggies and taking a moment to preheat your oven).
- Use fresh or dried herbs.
- New to roasted veggie recipes? See my step by step video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make roasted sweet potatoes and brussel sprouts.
- 1 lb Brussels sprouts
- 1 large sweet potato
- Garlic
- Fresh herbs: a little basil, parsley, thyme (see notes to substitute dried herbs)
- Ghee / butter (unsalted)
- Olive oil
- A little salt and black pepper
How to roast brussels sprouts and sweet potatoes together
Now I’ll walk you through it…
Quick look at recipe
- Preheat the oven and mix ingredients in a 9×9 square ceramic baking pan.
- Bake brussels sprouts and sweet potatoes in the oven, flipping regularly for 30-40 minutes at 425 degrees F.
- Remove from the oven when they’re slightly caramelizing and are soft enough to pierce with a fork.
- Serve and enjoy.
Detailed step by step
- Preheat oven to 425 degrees F.
- Add all the ingredients to a 9×9 square ceramic baking pan or small casserole dish. Start with the vegetables, then add the herbs and seasonings. Add the ghee and drizzle with olive oil. Use a large spoon or spatula to mix Brussels sprouts and sweet potatoes in with all the seasonings. Once vegetables are coated, move a couple of the large chunks of ghee or butter to the top, so they melt into the veggies as they cook.
- Bake brussels sprouts and sweet potatoes together in the oven for about 30-40 minutes at 425 degrees F. While roasting the veggies, make sure to take the baking pan out of the oven and stir around the ingredients about every 10 minutes as they cook. This will help them cook evenly and redistribute the ghee / butter and olive oil.
- How to tell when they’re done roasting. Once sweet potatoes and Brussels sprouts are soft enough to pierce with a fork (sample a few of them to make sure they’re ready), remove them from the oven. Serve in the dish or a large bowl and enjoy.
This side veg idea is great to serve with this oven baked tri tip and smoked turkey breast.
FAQs
Instead of buying a bunch of individual fresh herbs, you can usually find them together in a “variety pack” with just a few sprigs of each. You’ll usually find this blend as a “fresh herbs for poultry seasoning pack” at the store.
No, you can use dry seasonings for this veggie dish. What I recommend is substituting 1 or 2 teaspoons of Italian seasonings blend, or any herb seasonings you’d like.
Yes, but with more space between the veggies, they will “dry out” a bit more and roast differently. I like to make veggies in a baking dish lately because they still get a bit crispy and caramelized, but they’re more steamed and evoke more of a comfort food vibe. Roasting them to golden brown on a sheet may decrease the time needed to cook the veg closer to 30 minutes.
Try my creamy jalapeno ranch sauce. Or serve them up with a little maple syrup for a modern Thanksgiving menu or a balsamic glaze for a sweet touch.
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Are you a foodie, too?
Hey home chefs, hope that answers all your questions about these oven roasted veggies. Also see my recipe for roasted beets and caramelized red onions.
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Roasted Brussel Sprouts And Sweet Potatoes Recipe | Sip Bite Go
Ingredients
- 1 lb Brussels sprouts stems cut off and sliced in half
- 1 large sweet potato diced to 1” cubes
- 3 cloves garlic diced
- 3 sprigs basil fresh leaves, diced
- 5 sprigs parsley fresh leaves, diced
- 5 sprigs thyme fresh leaves, stems removed
- 2 tbsp ghee substitute butter (unsalted), in large chunks
- 1 tbsp olive oil extra virgin
- ½ tsp salt Himalayan Pink or kosher
- ¼ tsp pepper black fresh ground
Instructions
- Preheat oven to 425 degrees F.
- Add all the ingredients to a 9×9 square ceramic baking pan or small casserole dish. Start with the vegetables, then add the herbs and seasonings. Add the ghee and drizzle with olive oil. Use a large spoon or spatula to mix Brussels sprouts and sweet potatoes in with all the seasonings. Once vegetables are coated, move a couple of the large chunks of ghee or butter to the top, so they melt into the veggies as they cook.
- Bake brussels sprouts and sweet potatoes together in the oven for about 30-40 minutes at 425 degrees F. While roasting the veggies, make sure to take the baking pan out of the oven and stir around the ingredients about every 10 minutes as they cook. This will help them cook evenly and redistribute the ghee / butter and olive oil.
- How to tell when they’re done roasting. Once sweet potatoes and Brussels sprouts are soft enough to pierce with a fork (sample a few of them to make sure they’re ready), remove them from the oven. Serve in the dish or a large bowl and enjoy.
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