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 veggie side for the Fall, and makes the most gorgeous Thanksgiving and Christmas holiday side dish. It is tossed with dried cranberries and crumbled feta cheese to bring a lovely combination of savory, sweet, tart, and nutty flavors.

Sweet potatoes and Brussels sprouts 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

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 Sweet Potatoes and Brussels Sprouts 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 baked at the same time in the oven, and come out caramelized and coated with a delicious garlic seasoning with a hint of brown sugar.

When done baking 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 Sweet Potatoes and Brussels Sprouts 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! It’s a beautiful, colorful addition to any holiday table too!

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

Kitchen Tools

Nothing fancy needed for this one — just a few basics you probably already have.

Half sheet pan: This is the pan size this recipe is built around. A large half sheet pan (about 13×18 inches) gives the amount of Brussels sprouts and sweet potatoes called for in this recipe enough room to roast in a single layer without steaming, which is key to getting those crispy edges.
Large mixing bowl: For tossing everything together with the oil and seasonings before it hits the pan.
Parchment paper or aluminum foil: Makes cleanup so much easier, and keeps your pan looking new longer.

Ingredients

Here’s what you’ll need for this Baked Sweet Potatoes and Brussels Sprouts side dish:

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. When you’re picking them out at the store, look for sprouts that are small to medium, tightly closed, and bright green with no yellowing or loose, wilted outer leaves — the tighter and firmer the head, the fresher (and less bitter) they’ll taste.
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! When selecting sweet potatoes, go for ones that feel firm all over with no soft or mushy spots, and smooth, unblemished skin — avoid any that look shriveled, wrinkled, or are starting to sprout, since that’s a sign they’re past their prime.
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 brings so much yummy flavor of its 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.
Cooking oil: Any neutral oil such as olive oil, avocado oil, canola oil, or vegetable oil. This will prevent veggies from sticking to the pan!

How to Make It

Step 1: Prepare sweet potato and Brussels sprouts

Preheat the oven to 400°F. Scrub and wash the sweet potatoes and Brussels sprouts. Peel and cut the sweet potatoes into 1/2-inch cubes. Remove the stems from the Brussels sprouts, then slice them in half.

Halved Brussels sprouts and cubed sweet potatoes in a mixing bowl

Step 2: Season sweet potato and brussels sprouts

In a large mixing bowl, combine the Brussels sprouts, sweet potatoes, olive oil, garlic, salt, and brown sugar. Toss well to coat everything evenly.

Brussels sprouts and sweet potatoes tossed in seasonings and oil in a bowl.

Step 3: Bake

Grease a half sheet pan. Spread the sweet potatoes and Brussels sprouts out on the pan in a single layer.

Cubed sweet potatoes and halved Brussels sprouts on a baking sheet prior to baking in the oven

Bake for 10 minutes, then remove and toss everything around. Spread it back out in a single layer and bake for another 10-15 minutes, or until the sweet potatoes are soft (check at the 10-minute mark).

Step 4: Serve

Remove from the oven and transfer the Brussels sprouts and sweet potatoes to a serving plate. Top with the dried cranberries and feta cheese. Serve and enjoy!

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!

The combination of sweet potatoes and Brussels sprouts make the dish 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

Substituting brown sugar: Pure maple syrup or honey can be used.
Adding vinegar: Add a splash of apple cider vinegar or balsamic vinegar before baking. Or, drizzle with balsamic glaze after plating, like what we did in this Honey Balsamic Brussels Sprouts recipe.
Other herbs and spices: Add fresh thyme, sage, paprika, cumin, and/or black pepper before baking.
Adding nuts at the end: pecans, walnuts, pistachios are great adds as garnish on the roasted veggies.
Other fruit: raisins and pomegranate seeds are good garnishes as well.
Add more veggies: Carrots, cauliflower florets, red onions are a great adds. Just keep the pieces similarly sized so everything roasts evenly.
Vegan or dairy free option: simply omit feta cheese!
Other cheese options: Goat cheese is yummy add to it instead of feta!

Make Ahead, Storage, and Reheating

These Baked Brussels Sprouts and Sweet Potatoes taste best fresh from the oven, but you can make them ahead if you need to.

Make ahead: Roast the Brussels sprouts and sweet potatoes as directed and set them aside (hold off on the cranberries and feta). Store in an airtight 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 out on a sheet pan covered with aluminum foil and reheat in a 350°F oven for about 15 minutes, or until warmed through, to help maintain some crispness. You can also microwave it for a quicker option, though the vegetables will be a little less crispy. Only add the dried cranberries and feta cheese once everything is 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, Christmas and Thanksgiving holiday veggie side dish. It’s great year round too, and we love it as a simple side even on busy weeknights.

Here are some delicious protein main dishes that pair so well with it: Spatchcock Turkey , Pineapple Baked Ham, Braised Chicken Thighs, Pork Tenderloin with Gravy, or Dill Garlic Butter Salmon if you’re after something a little lighter.

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.

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, or veggies undercooking, 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, and also makes cleanup way easier.
More mix-ins: Experiment with adding pecans, walnuts or pumpkin seeds to the mix as well!
Toss halfway through: Remember to give everything a good stir 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 so they cook at the same rate. Make sure sweet potatoes are not too big! 1/2-inch cube is a good size. You can cook them separately too if you prefer but I find it more convenient to cook them together.

Can I use frozen vegetables?

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

Do I need to peel sweet potatoes?

No, you don’t have to! Sweet potato skin is completely edible and actually adds a little extra fiber and nutrients. If you like the texture, feel free to leave it on — just give the potatoes a good scrub first. I personally peel mine for this recipe since it gives a slightly softer bite, but it really comes down to preference.

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.

What should I keep in mind if I’m doubling the recipe?

Just make sure everything is still spread out in a single layer on the pan — you may need a second pan to fit it all.

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