Roasted Brussels Sprouts and Sweet Potatoes

Name: Roasted Brussels Sprouts and Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lbs Brussels sprouts (halved); 1 lbs sweet potatoes (diced into 1/2-inch cubes); 1 tbsp olive oil; 2-4 cloves garlic (minced); 1 tsp salt; 1 tbsp brown sugar; 1/2 cup feta cheese; 1/2 cup dried cranberries

This delicious Roasted Brussels Sprouts and Sweet Potatoes recipe is a light and gorgeous side dish for your Thanksgiving and Christmas holiday dinners. It is tossed with dried cranberries and crumbled feta cheese to bring a lovely combination of savory, sweet, tart, and nutty flavors.

Brussels sprouts and sweet potatoes are oven baked together at the same time on a sheet pan, making this healthy and yummy dish a quick and easy one, ready under 30 minutes.

A platter of roasted brussels sprouts and sweet potatoes topped with dried cranberries and feta

Round out your Thanksgiving menu with these other holiday favorites on the blog such Gravy From Scratch, Homemade Cranberry Sauce, Apple Stuffing, Baked Potato Casserole, and Dutch Oven Turkey Breast.

Table of Contents

Oven Roasted Sweet Potatoes and Brussels Sprouts

Roasted Brussels Sprouts and Sweet Potatoes is one of my favorite vegetable side dishes to make for the Thanksgiving holidays.

Not only is it delicious and perfect for Fall, it’s actually one of the healthiest Thanksgiving side dishes you’d ever come across! And it also happens to be gluten free!

I mean, as much as I love Mashed Potatoes and Sweet Potato Casserole, we all know it’s not exactly low in calories. So a dish like Roasted Brussels Sprouts and Sweet Potatoes is the perfect way to balance out your Thanksgiving menu, while still being crazy delicious. In short, it’s the perfect side dish!

For this Roasted Brussels Sprouts and Sweet Potatoes dish, Brussels sprouts are slightly crunchy on the outside and not soggy, which perfectly complement the tenderness of the sweet potatoes. Both are caramelized from roasting and coated with a delicious garlic seasoning with a hint of brown sugar.

When done roasting in the oven, they are topped with dried cranberries and feta cheese for additional bites of sweetness and nuttiness.

It truly is a party in your mouth! Filled with incredible textures and flavors.

One of the best things about this is that unlike most Thanksgiving dishes, Roasted Brussels Sprouts and Sweet Potatoes takes only about 10 minutes to prepare and 20 minutes in the oven.

Super low touch and minimal active time. Which is always a win for me, especially when I am making a huge holiday meal!

And look how pretty it turn out with that little effort! If this doesn’t scream Fall I don’t know what does!

Closeup of a long oval plate of oven baked brussels sprouts, sweet potatoes, dried cranberries and feta cheese

Ingredients

Here are the ingredients you will need to make Roasted Sweet Potatoes and Brussels Sprouts:

Brussels sprouts – one of the most misunderstood veggies of all time because of perceived bitterness, but thank goodness they are making a comeback and much appreciated recently! Brussels sprouts will be halved, seasoned and oven baked, which make them flavorful, crunchy on the outside, and not soggy! I firmly believe that Brussels sprouts have been hated for so long because they were cooked so wrongly (we have done them wrong!). Try making it this way and it will change your mind! Other ways I love to make my Brussels sprouts: Honey Balsamic Brussels Sprouts and Kale and Brussels Sprouts Salad.
Sweet potatoes – diced into 1/2-inch cubes so they cook for around the same time as Brussels sprouts. Make sure they are not too big!
Garlic – use fresh garlic for best flavor. Avoid substituting with garlic powder.
Dried cranberries – provides an additional layer of sweetness to the roasted Brussels sprouts and sweet potatoes.
Feta cheese – this mild, nutty and slightly salty crumbled cheese brings out the flavors of this dish and also bring so much yummy flavors of it own to it.
Brown sugar – adds a touch of sweetness to the Brussels sprouts and sweet potatoes. A great way to offset the slight bitterness that Brussels sprouts can sometimes bring.
Salt – used to open up the flavors of the dish as a whole.

How to Make It

Step 1: Prepare Brussels sprouts and sweet potatoes

First, wash Brussels sprouts and sweet potatoes, and remove skin from sweet potatoes.

The beautiful thing about this Roasted Brussels Sprouts and Sweet Potatoes recipe is that we are roasting both the Brussels sprouts and sweet potatoes together at the same time. It saves time and makes the process so much easier.

To do that well, cut Brussels sprouts and sweet potatoes into about the same size to avoid undercooking or overcooking them. I typically half the Brussels sprouts and dice sweet potatoes into 1/2-inch cubes.

Step 2: Season Brussels sprouts and sweet potatoes

Bring Brussels sprouts and sweet potatoes into a large mixing bowl, and toss them with olive oil, minced garlic, brown sugar and salt.

Step 3: Bake

Place veggies and potatoes on a greased half baking sheet (large sheet pan). Feel free to line and grease for easier cleanup.

Spread them out to just a single layer. Avoid overcrowding them if not Brussels would be less crispy.

Cubed sweet potatoes and halved Brussels sprouts on a baking sheet

Bake at 400℉ for 10 minutes, then remove from oven toss to flip, and bring it back into the oven and bake for another 10-15 minutes.

Check at the 10 minute mark as bake time can vary depending on sizes of Brussels sprouts and sweet potatoes.

Step 4: Serve

When roasted Brussels sprouts and sweet potatoes are done baking, remove from oven and transfer onto a serving platter.

Top them with dried cranberries and crumbled feta cheese.

And that’s it!

The product is this gorgeously vibrant platter of roasted Brussels sprouts and sweet potatoes that is savory with hints of sweetness and tartness.

Gosh I just love the combination of the lovely green and orange colors!

It is light but full of big flavors and textures. Every bite is simple delightful and so delicious.

Closeup of a platter loaded with oven roasted Brussels sprouts and sweet potatoes

Variation and Substitution

Here are more ways you can make this Brussels sprouts and sweet potato dish your own:

Substituting brown sugar: pure maple syrup or honey can be used in place of brown sugar
Adding vinegar: add a splash of apple cider vinegar before baking or drizzle with balsamic glaze at the end if you like a tangier flavor.
Baking with herbs: top the pan of Brussels sprouts and sweet potatoes with fresh thyme, sage, paprika, or cumin etc. before roasting to bring an additional layer of flavor
Adding nuts at the end: pecans, walnuts, pistachios are great adds as garnish on the roasted veggies.
Other fruit or dried fruit: raisins and pomegranate seeds are good garnishes as well
Vegan or dairy free option: simply omit feta cheese!

Make Ahead, Storage, and Reheating

Making ahead: Roasted Brussels sprouts and sweet potatoes taste best fresh from the oven. You can make ahead if you really need to.

Roast Brussels sprouts and sweet potatoes and set aside. Store in air tight container and refrigerate for up to 5 days. Avoid freezing as it will change the texture of the veggies.

Reheating: For best results, spread the veggies and potatoes out on a sheet pan covered with aluminum foil and reheat in the oven at 350°F oven for about 15 minutes or until warmed through to maintain crispness. You can also microwave it for a quicker option, but the vegetables may be less crispy.

Only top with dried cranberries and feta cheese when roasted sweet potatoes and Brussels sprouts are reheated and ready to serve.

Storage: Store any leftovers in an airtight container in the refrigerator, for up to three days.

Serving Suggestions

Roasted Brussels Sprouts and Sweet Potatoes make such a delicious Fall veggie side dish. However, it’s great year round and we enjoy it as a side for the simplest dinner.

Here are some delicious protein dishes that I love that goes well with it: Spatchcock Turkey , Pineapple Baked Ham, Braised Chicken Thighs, Pork Tenderloin with Gravy.

Tips and Tricks

Cut uniformly: Make sure to cut the sweet potatoes into 1/2-inch pieces and keep them all about the same size to ensure even cooking. Same thing for the Brussels sprouts!
Keep sweet potato pieces small: Because sweet potatoes take longer to cook, I find that cutting them into 1/2-inch pieces will ensure them to cook about the same time as it takes to cook the Brussels sprouts.
Preheat the oven: Always preheat the oven before placing the vegetables in. This helps to achieve a crispy texture on the outside.
Don’t crowd the pan: It’s important to spread out the vegetables on the baking sheet. Crowding can lead to steaming rather than roasting, and the leaves will get soggy.
Easy cleanup: Consider lining your baking sheet with aluminum foil or parchment paper. This can also protect the veggies from sticking to the pan.
More mix-ins: Experiment with adding pecans, walnuts or pumpkin seeds to the mix as well!
Toss halfway through: Remember to toss the vegetables halfway through baking to ensure even cooking and caramelization.

Frequently Asked Questions

How do I make my Brussels sprouts crispy?

Here are some tips to make Brussels Sprouts crispy:
1) Make sure to half them instead of roasting them whole (more surface area means more crispiness). If Brussels sprouts are very large, you can even cut them into quarters.
2) Avoid overcrowding them on sheet pan. Use two baking sheets if needed.
3) Grease the baking sheet and turn the halved Brussels sprouts face down. This will sear the flat side of the Brussels sprouts.
4) At the end, broil them for 1-2 minutes so that the tops are charred. Be careful not to overdo this as you may end up burning sweet potatoes.

Is it ok to cook Brussels sprouts and sweet potatoes together? Why don’t you cook them separately?

If you cut them to about the same size it should be fine. Make sure sweet potatoes are not too big! 1/2-inch cube is a good size.

Can I use frozen vegetables?

It’s best to use fresh vegetables. Frozen vegetables tend to retain moisture and may not crisp up as well in the oven.

What can I substitute for feta cheese?

Goat cheese or blue cheese can be used as substitutes. They both have a strong, tangy flavor that pairs well with the other ingredients.

Can I add protein to this recipe?

Yes, you can add cooked bacon or pancetta for added flavor and protein. Mix it in with the finished dish before adding the feta cheese and cranberries.

Notes for doubling the recipe?

Just make sure the vegetables are spread out on the baking sheet in one layer. You may need to use 2 baking sheets to accommodate the quantity.

ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍

More Yummy Dishes for the Holidays