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Oven Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

Oven Roasted Sweet Potatoes and Brussels Sprouts

Simple, flavorful, and nourishing, this roasted vegetable combo of sweet potatoes and Brussels sprouts delivers comfort and crunch in every bite. Perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 sweet potatoes peeled and cubed
  • 1 lb Brussels sprouts trimmed and halved
Seasoning
  • 2 tbsp olive oil
  • 1 tsp garlic powder or minced garlic to taste
  • 1 onion or shallot sliced
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • 1/2 tsp smoked paprika or cumin optional
  • 1 tbsp honey or maple syrup optional

Equipment

  • Sheet Pan
  • Oven
  • Mixing Bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
  2. Peel and cube the sweet potatoes. Trim and halve the Brussels sprouts.
  3. Toss the vegetables in a large bowl with olive oil, garlic, onion, salt, pepper, and smoked paprika or cumin. Add honey or maple syrup if using.
  4. Spread the vegetables out evenly on a sheet pan. Avoid overcrowding to allow proper roasting.
  5. Roast in the oven for 25–35 minutes, flipping halfway through, until sweet potatoes are tender and sprouts are crispy.
  6. Serve warm with your choice of protein or grain. Enjoy!

Notes

Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in an air fryer or oven for best texture.