Roasted Brussels Sprouts and Sweet Potatoes

Enjoy fall flavours with this tasty roasted brussels sprouts and sweet potatoes recipe. Perfect for a weeknight meal or holiday feast!

Forget the turkey – let’s talk sides! Whether you’re looking for a unique, holiday-inspired side dish or just want to add some flavour and flair to your family feast, roasted Brussels sprouts and sweet potatoes are the perfect choice.

Roasting brings out bold flavours in both vegetables while creating an irresistible combination that can easily become a crowd favourite at any gathering.

Our recipe is quick and easy to follow – with simple ingredients like balsamic vinegar, smoked paprika, brown sugar, garlic powder, cumin and more – all combining together into one delicious dish guaranteed to please even the harshest of critics.

And don’t forget the toppings – a sprinkle of dried cranberries, some crispy toasted pecans, and freshly chopped parsley all come together to give it that extra oomph.

So if you’re ready to wow your guests with something truly special this season – get ready because we’ve got an unforgettable side dish coming right up!

Tips for Making the BEST Roasted Veggies

Brussels sprouts and sweet potatoes make a great side dish for any meal. However, roasting them together takes their flavours to a whole new level. Here are some tips to ensure that you get the perfect roasted Brussels sprouts and sweet potatoes every single time.

• Choose high quality ingredients. Make sure to choose firm and fresh Brussels sprouts with tightly packed leaves. For sweet potatoes, choose ones that are firm with smooth skin and no soft spots.
• Wash Brussels sprouts thoroughly before roasting. Brussels sprouts tend to have dirt trapped between their leaves, so make sure to rinse them well and pat dry with a paper towel.
• Cut the Vegetables into Similar Sizes. To ensure that all the vegetables cook evenly, it is important to cut them into similar sizes. This will prevent some pieces from being overcooked while others are still undercooked.
• Use the right amount of oil. Toss the Brussels sprouts and sweet potatoes with just the amount of oil called for to lightly coat them. Too much oil can make the vegetables soggy.
• Season generously. Don’t skip the seasoning, but feel free to adjust the seasonings used to suit your tastes.
• Preheat your oven. To ensure that the vegetables roast evenly and develop a crispy exterior, make sure to preheat your oven before roasting.
• Spread the vegetables in a single layer. Overcrowding the baking sheet or air fryer basket can cause the vegetables to steam instead of roast and prevent them from getting crispy and browned.
• Flip the vegetables halfway through cooking. To ensure even browning, flip the vegetables halfway through cooking.
• Roast at a high temperature. For perfectly roasted vegetables that are crispy on the outside and tender on the inside, it is important to roast them at a high temperature, around 425-450°F. This will help to caramelise the natural sugars in the vegetables and give them a delicious golden brown colour.
• Use parchment paper or foil. To prevent the vegetables from sticking to the baking sheet, line it with parchment paper or foil. This will also make for an easy clean-up afterwards.
• Don’t skip the toppings. After roasting, adding some finishing touches to your dish by sprinkling it with some chopped nuts and dried cranberries add extra flavour, texture and visual appeal to the dish.

With these tips, you are now ready to make the best roasted Brussels sprouts and sweet potatoes. Experiment with different herbs, spices and toppings to create your own unique version of this delicious side dish. Enjoy!

How to Store Roasted Brussels Sprouts & Sweet Potatoes

Let the roasted Brussels sprouts and sweet potatoes cool down completely before storing them. This will help prevent any condensation from forming inside the storage container, which could make the vegetables soggy.

Transfer the cooled vegetables into an airtight container or tightly cover your serving dish with plastic wrap. Make sure to remove as much air as possible from the container before sealing it.

Place the container in the refrigerator and use within 3-5 days.

To reheat, place the vegetables on a baking sheet and heat in a preheated oven at 375°F for 10-15 minutes until heated through. Alternatively, you can reheat in the microwave for 2-3 minutes, but the veggies will not be as crispy.

You can also freeze the roasted Brussels sprouts and sweet potatoes for longer storage. Let them cool completely before transferring to a freezer-safe container or resealable plastic bag. They will stay fresh in the freezer for up to 3 months.

To thaw and reheat frozen roasted vegetables, place them in the refrigerator overnight and then follow the same reheating instructions as above. This will help prevent any loss of texture or flavor.

Ingredients for Roasted Brussels Sprouts & Sweet Potatoes

Brussels sprouts – You should get about 3 cups halved from a pound of brussels sprouts. Be sure to thoroughly wash your sprouts and cut off the ends before halving the sprouts. Also do not skip halving the sprouts, it does make a difference in flavour!

Sweet potatoes – Cube the sweet potatoes so that they are similar in size to the brussels sprouts for even cooking. You should get about 3 cups of cubed sweet potatoes. There is no need to parboil the sweet potatoes.

Onion – The red onion should be roughly chopped. You want nice big pieces that won’t burn.

Oil – We use olive oil (not extra virgin olive oil) but any neutral flavoured oil with a high smoke point will do.

Vinegar – Balsamic vinegar helps to balance out the sweetness of this dish. You can substitute with red wine vinegar or apple cider vinegar if needed.

Brown sugar – Helps to encourage caramelisation. You can omit entirely or substitute with maple syrup.

Seasoning – Salt, pepper, smoked paprika, cumin, and garlic powder help to bring the flavours of the roasted vegetables together. For a bit of heat add a little cayenne pepper!

Cranberries – Dried cranberries are a good substitute. You can also omit entirely but the tangy-sweetness they provide works well with the seasoned veggies.

Pecans -Roasted pecans add a nutty crunch to the texture of the dish that I just love. To toast pecans, just add them to a hot, dry skillet over medium heat. Stir until you reach the desired level of toastiness.

Looking for More Holiday Side Dishes?

Check out more of my favourite holiday side dish recipes!

These glazed carrots are smothered in brown sugar and butter for an easy side dish that’s perfect for a holiday meal or weekday dinner.

Pan Roasted Brussels Sprouts with Bacon & Pomegranate makes for a tasty holiday side dish that works just as easily for a weeknight side.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Make Roasted Brussels Sprouts and Sweet Potatoes

Yields: 6-8 Servings | Prep time: 15 Minutes | Cook time: 20 Minutes

Ingredients:

• 2 tablespoons Olive oil
• 2 teaspoons Balsamic vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 Tablespoon Brown sugar
• 1/2 teaspoon Cumin
• 1/2 teaspoon Garlic powder
• 1 pound Brussels sprouts, trimmed and halved
• 2 medium Sweet potatoes, peeled and cubed
• 1 medium Red onion, chopped
• 1/2 cup Dried cranberries
• 1/2 cup Toasted pecans
• Parsley, finely chopped

Directions:

Preheat air fryer or oven to 450 degrees Fahrenheit. If oven roasting, line a sheet pan with foil or parchment paper.

Add oil, vinegar, salt, pepper, paprika, brown sugar, cumin, and garlic powder to a large bowl. Stir to combine well.

Add brussels sprouts, sweet potatoes, and red onion to the bowl and toss to coat evenly.

For the Air Fryer:

Spread seasoned sweet potatoes and brussels sprouts mixture in a single layer in the air fryer basket. You will need to roast in batches, it is important not to overcrowd the air fryer. (Image 1)

Roast until tender and browned, about 12 minutes, shaking the basket half way through. (Image 2)

For the Oven:

Spread seasoned sweet potatoes and brussels sprouts mixture in a single layer on the prepared sheet pan. (Image 3)

Roast until tender and browned, about 18-20 minutes, stirring half way through. (Image 4)

Assemble and Serve:

Place the roasted veggies into a serving bowl. Add the dried cranberries and pecans, then toss to combine.

Garnish with parsley if desired, and serve immediately.