Delicious One-Pan Roasted Brussel Sprouts and Sweet Potatoes: A Sweet & Savory Side Dish

Discover the ultimate easy side dish with this incredible one-pan roasted brussel sprouts and sweet potatoes recipe. Combining the earthy notes of perfectly roasted brussel sprouts with the natural sweetness of caramelized sweet potatoes, this dish is a true crowd-pleaser. It’s wonderfully sweet, delightfully savory, and incredibly simple to prepare, making it ideal for everything from a casual weeknight dinner to an elegant holiday gathering. With minimal ingredients and a straightforward method, you’ll wonder how you ever managed without this recipe!

If you’re a true enthusiast of fresh, vibrant vegetables, this recipe is crafted especially for you. It requires only a few minutes of hands-on preparation, followed by a quick bake to perfection in under 25 minutes. The beauty of this dish lies in its simplicity and the harmonious blend of flavors. For those looking to explore more delightful vegetable creations, be sure to check out our recipes for creamy garlic brussel sprouts and a comforting crockpot sweet potato casserole.

Why You’ll Love This Roasted Veggie Recipe

Effortless One-Pan Cooking: Say goodbye to multiple pots and pans! This recipe uses just one baking sheet, simplifying both the cooking process and cleanup. It’s a lifesaver on busy days and perfect for stress-free meal prep.
Sweet & Savory Flavor Balance: The natural sweetness of the roasted sweet potatoes pairs beautifully with the slightly bitter, nutty flavor of brussel sprouts. A touch of honey and balsamic vinegar enhances this delightful contrast, creating a truly irresistible dish.
Minimal Ingredients: You won’t need a long shopping list for this recipe. It relies on fresh, wholesome ingredients that are easily accessible, proving that delicious food doesn’t have to be complicated.
Versatile Side Dish: Whether you’re planning a holiday feast, a cozy family dinner, or simply looking for a healthy and satisfying side, these roasted vegetables fit the bill perfectly. They complement a wide variety of main courses, from roasted chicken to grilled fish.
Healthy and Nutritious: Both brussel sprouts and sweet potatoes are packed with vitamins, minerals, and fiber. This recipe offers a fantastic way to incorporate more nutrient-dense vegetables into your diet in a delicious way.

Ingredient Notes and Smart Substitutions

Crafting the perfect roasted brussel sprouts and sweet potatoes starts with understanding each ingredient’s role. Here’s a closer look at what you’ll need and some flexible alternatives:

Brussel Sprouts: For optimal flavor and texture, I cannot stress enough the importance of using fresh brussel sprouts. Fresh sprouts will crisp up beautifully and retain their distinct nutty flavor. Avoid frozen brussel sprouts for this recipe, as they tend to become watery and soft when roasted, losing that desirable caramelized exterior. When selecting, look for firm, bright green sprouts. Remember to trim the tough ends and slice them in half for even roasting.
Sweet Potatoes: You’ll need one to two medium sweet potatoes, depending on your desired yield. The key here is to peel them and cut them into small, uniform cubes (about 1/2 inch). This ensures they cook evenly and caramelize perfectly alongside the brussel sprouts. Uniformity is crucial for consistent roasting.
Dried Cranberries: These add a wonderful tart-sweet burst and a chewy texture that complements the roasted vegetables. If you don’t have dried cranberries on hand, dried cherries or even finely chopped dried apricots would make an excellent substitute, offering a similar fruity sweetness.
Walnuts: Providing a delightful crunch and rich, earthy flavor, walnuts are a fantastic addition. If walnuts aren’t your preference or you’re simply out, feel free to use pecans, chopped almonds, or even pine nuts for a different nutty dimension. Toasting the nuts lightly before adding them can enhance their flavor further.
Goat Cheese: While entirely optional, a crumble of goat cheese adds a creamy texture and a tangy, savory note that truly elevates the dish. Its sharp flavor cuts through the sweetness of the honey and sweet potatoes beautifully. If goat cheese isn’t available or preferred, Gorgonzola cheese or blue cheese can offer a similar pungent, creamy contrast. For a milder option, feta cheese works well too.
Honey: This ingredient is optional but highly recommended. Drizzling a little honey onto the vegetables before the second round of baking not only adds a touch of natural sweetness but also significantly enhances their caramelization, creating a richer, more complex flavor profile. Maple syrup is a great vegan alternative.
Balsamic Vinegar: A splash of balsamic vinegar contributes a subtle tang and depth of flavor. It also aids in caramelization. If you have balsamic glaze, it can be used interchangeably for an even richer, thicker coating.
Olive Oil: Essential for coating the vegetables, promoting even cooking, and achieving that desirable crispy, browned exterior. Use a good quality extra virgin olive oil.
Salt and Pepper: These humble seasonings are fundamental. Be generous with them! They bring out the natural flavors of the vegetables. Consider using freshly cracked black pepper for the best aroma.

Top Recipe Tips for Perfectly Roasted Vegetables

Achieving perfectly roasted vegetables is an art, but with these simple tips, you’ll master it in no time, ensuring your brussel sprouts and sweet potatoes are always a hit:

Season Generously: Don’t be shy with salt and freshly ground black pepper! Seasoning the sweet potato cubes and brussel sprouts generously before roasting is crucial for bringing out their best flavors. A good sprinkle of sea salt and pepper ensures every bite is flavorful.
Don’t Overcrowd the Pan: This is perhaps the most important tip for crispy roasted vegetables. Ensure the vegetables are spread in a single layer on the baking sheet, with plenty of space between them. If the pan is too crowded, the vegetables will steam instead of roast, resulting in a soggy texture. Use two baking sheets if necessary.
Bake Uncovered: Resist the urge to cover the baking sheet with foil. Baking uncovered allows for proper air circulation, which is essential for the vegetables to brown and caramelize, developing that delicious crispy exterior.
Cut Evenly: As mentioned in the ingredient notes, cutting your sweet potatoes into uniform 1/2-inch cubes and slicing brussel sprouts in half ensures they all cook at the same rate. This prevents some pieces from being undercooked while others are burnt.
Preheat Oven Thoroughly: Always make sure your oven is fully preheated to the specified temperature (425 degrees F). A hot oven ensures a quick sear on the outside of the vegetables, locking in moisture and promoting caramelization.
Consider Optional Add-ins: For an extra layer of flavor and heartiness, feel free to include savory additions like crispy crumbled bacon or pancetta. These can be added during the last few minutes of roasting or sprinkled on top before serving.
Finish with Flair: Top your roasted vegetables with crumbled goat cheese and give them a final taste test for seasoning right before serving. The goat cheese melts slightly from the residual heat, adding a creamy, tangy finish.

Can I Make This in the Air Fryer?

Absolutely, the air fryer is a fantastic tool for making these roasted brussel sprouts and sweet potatoes with an extra crispy finish! Here’s how you can adapt the recipe for your air fryer:

Preheat: Preheat your air fryer to 380 degrees F (195 degrees C).
Prepare Basket: Lightly spray the air fryer basket with nonstick cooking spray or brush with a little olive oil to prevent sticking.
Season Veggies: In a bowl, toss the cubed sweet potatoes and sliced brussel sprouts with olive oil, salt, and pepper, just as you would for oven roasting.
Air Fry in Batches: Place the seasoned vegetables in the air fryer basket in a single layer. Do not overcrowd! You will likely need to cook them in 2-3 batches, depending on the size of your air fryer. Overcrowding will result in steamed, rather than crispy, vegetables.
Cook: Cook for 10-12 minutes. At the 6-minute mark, open the basket and give the vegetables a good shake or stir to ensure even cooking and browning.
Add Flavorings: For the last 2-3 minutes of cooking, you can add the walnuts and dried cranberries, and drizzle with a touch of honey and balsamic vinegar if desired. Cook until the vegetables are tender-crisp and caramelized.
Serve: Once done, transfer to a serving dish, top with goat cheese, and check for seasoning. Enjoy immediately!

Storage and Reheating Tips

If you happen to have any leftovers of these delicious roasted brussel sprouts and sweet potatoes, storing them properly ensures they remain enjoyable for another meal:

Cool Completely: Before storing, allow any leftover roasted vegetables to cool completely to room temperature. This prevents condensation from building up inside the container, which can lead to sogginess and affect freshness.
Refrigeration: Transfer the cooled vegetables to an airtight container. They can be safely refrigerated for up to 4 days.
Reheating in the Air Fryer (Recommended): For the best results and to regain some of that delicious crispiness, reheat the leftovers in your air fryer. Preheat to 350 degrees F (175 degrees C) and cook for 5-7 minutes, shaking the basket once or twice, until heated through and slightly crispy again.
Reheating in the Oven: Alternatively, you can reheat them on a baking sheet in a preheated oven at 375 degrees F (190 degrees C) for about 10-15 minutes, or until warmed through and the edges are slightly crisp.
Reheating in the Microwave: While convenient, reheating in the microwave is generally not recommended as it can make the vegetables soft and lose their roasted texture. If you must use a microwave, heat in short intervals (30-60 seconds) until just warm to avoid overcooking.

We truly hope you enjoy this roasted brussel sprouts and sweet potatoes recipe! If you tried it, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is invaluable! And don’t forget to follow me on Facebook or Pinterest for more delightful recipes!

5 from 1 vote

Roasted Brussel Sprouts and Sweet Potatoes

By

Julie Maestre

These roasted brussel sprouts and sweet potatoes are a one-pan recipe and require minimal ingredients. They’re sweet and savory and perfect for a dinner party or holiday side dish.

Prep:

10 minutes

Cook:

20 minutes

Total:

30 minutes

Servings:
4

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Ingredients

▢

2
lbs
brussel sprouts ,
stems removed and sliced in half for even roasting
▢

1
large sweet potato,
peeled and cut into 1/2 inch cubes for consistent cooking
▢

1
tablespoon
balsamic vinegar
▢

1
tablespoon
honey
(or maple syrup for a vegan option)
▢

¼
cup
goat cheese
(crumbled, optional but highly recommended)
▢

¼
cup
walnuts
(chopped, or pecans)
▢

¼
cup
dried cranberries
▢

2
tablespoons
olive oil
▢

salt and pepper to taste

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Instructions

Prepare for Roasting: Preheat your oven to a hot 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Initial Roast: On the prepared baking sheet, arrange the uniformly cubed sweet potatoes and sliced brussel sprouts in a single layer. Drizzle generously with olive oil and season thoroughly with salt and pepper. Toss gently to ensure all pieces are coated. Roast in the preheated oven for 15 minutes. This initial roasting period allows the vegetables to start softening and developing some caramelization.
Add Sweet & Tangy Notes: After 15 minutes, carefully remove the baking sheet from the oven. Drizzle the honey and balsamic vinegar over the partially roasted vegetables. Add the walnuts and dried cranberries to the pan, tossing everything together to distribute the new ingredients and coatings. Return the baking sheet to the oven and bake for an additional 4-5 minutes, or until the vegetables are tender, lightly browned, and the nuts are slightly toasted. The honey will help with further caramelization.
Final Touches & Serve: Once roasted to perfection, remove the pan from the oven. Immediately sprinkle the crumbled goat cheese over the hot vegetables. The residual heat will soften the cheese beautifully. Give the dish a final taste and adjust seasoning if needed. Serve warm and enjoy your flavorful and easy side dish!

Notes

Season the sweet potato cubes and brussel sprouts generously with salt and pepper for best results. This is key to bringing out their natural flavors.
Don’t cover the pan! Baking it uncovered ensures your vegetables crisp up and caramelize beautifully, preventing them from steaming and becoming soggy.
Top it off with goat cheese (or your preferred cheese) and check for seasoning right before serving. The warmth of the veggies will gently melt the cheese, adding a creamy texture.
Feel free to include savory additions like cooked, crumbled bacon or pancetta for an extra layer of flavor and richness. Add these during the last few minutes of roasting or as a topping.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Julie Maestre

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Course:
Holidays, Side Dish, Vegetable

Cuisine:
American, Healthy

Servings:
4

Calories:
336

Keyword:
brussel sprouts and sweet potatoes, how to make brussel sprouts and sweet potatoes, roasted brussel sprouts, roasted sweet potatoes, easy vegetable side dish, healthy roasted veggies, one-pan vegetables

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