Why You’ll Love This Recipe

Roasting vegetables brings out their natural sweetness and depth of flavor, and this recipe is no exception. The crispy Brussels sprouts and tender sweet potatoes are perfectly seasoned with cumin and garlic, making each bite deliciously savory. Plus, these veggies can be made ahead of time and reheated, making them a perfect side for meal prepping or holiday meals. They’re a perfect balance of healthy, flavorful, and easy!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound Brussels sprouts (trimmed)
1 large sweet potato (1 pound)
2 cloves garlic (smashed)
⅓ cup olive oil
1 teaspoon cumin
¼ teaspoon garlic salt
1 teaspoon salt
Black pepper (to taste)
1 tablespoon apple cider vinegar (or lemon juice for a fresh twist)
Fresh thyme (to garnish)

Directions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

2. Prepare the Brussels Sprouts

Trim the Brussels sprouts by cutting off the brown end and removing any yellow or damaged leaves. Cut any large Brussels sprouts in half and place them in a large bowl.

3. Prepare the Sweet Potatoes

Peel the sweet potato and chop it into 1-2 inch pieces. Add the chopped sweet potato to the same bowl with the Brussels sprouts.

4. Add the Garlic

Smash the garlic cloves and add them to the bowl with the vegetables.

5. Season the Veggies

Pour ⅓ cup olive oil over the vegetables. Add the cumin, garlic salt, salt, and pepper. Stir everything together to coat the vegetables evenly with the oil and seasonings.

6. Prepare the Baking Sheet

Line a large sheet pan with foil for easy cleanup (optional). Drizzle a little olive oil onto the sheet pan and rub it all over the surface to prevent sticking.

7. Roast the Vegetables

Pour the seasoned vegetables onto the prepared sheet pan, spreading them out in a single layer.
Roast in the preheated oven for about 40-45 minutes, or until the vegetables are brown and tender. You can check by inserting a fork—if it slides into the sweet potatoes easily, they are done.

8. Finish and Serve

Once the vegetables are roasted, place them in a serving bowl. Toss with 1-2 tablespoons of apple cider vinegar or lemon juice to taste, and garnish with fresh thyme if desired.
Serve hot and enjoy!

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Add Other Vegetables: You can easily add other vegetables to this recipe, such as carrots, parsnips, or butternut squash.
Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the vegetables for a spicy kick.
Balsamic Glaze: For a slightly sweeter finish, drizzle a balsamic glaze over the vegetables before serving.
Herb Swap: If you don’t have fresh thyme, rosemary, oregano, or sage can also be great herbs to garnish with.

Storage

These roasted vegetables are great for meal prep and can be stored in an airtight container in the fridge for up to 2 days. To reheat, spread them on a greased baking sheet and roast at 400°F for 5-10 minutes, or until heated through and crispy again. Don’t forget to add a little apple cider vinegar or lemon juice before serving.

FAQs

1. Can I use other types of potatoes instead of sweet potatoes?

Yes! You can use regular white potatoes or even baby potatoes in this recipe. Just make sure to adjust the cooking time based on the type of potato used.

2. Can I make this recipe ahead of time?

Yes, you can prepare the vegetables and roast them in advance. Store them in the fridge for up to 2 days and reheat when needed.

3. Can I make this without the garlic?

While garlic adds a lot of flavor to this dish, you can leave it out if you prefer or substitute with garlic powder for a milder taste.

4. How do I get the Brussels sprouts crispy?

Make sure the Brussels sprouts are spread out in a single layer on the baking sheet to ensure they crisp up. Don’t overcrowd the pan, as this can cause them to steam rather than roast.

5. Can I freeze roasted Brussels sprouts and sweet potatoes?

It’s not recommended to freeze roasted Brussels sprouts, as they tend to lose their texture. However, you can freeze the sweet potatoes for up to 3 months and reheat them later.

6. What can I serve with these roasted vegetables?

These roasted Brussels sprouts and sweet potatoes pair well with roasted meats, such as chicken, turkey, or can be served as a vegetarian main dish with a side of grains or quinoa.

7. Can I use other oils instead of olive oil?

Yes, you can use other oils like avocado oil, coconut oil, or vegetable oil. Each will give a slightly different flavor, but all are good for roasting.

8. How can I make these veggies crispy?

To get the Brussels sprouts especially crispy, make sure they are spread out in a single layer and not overcrowded on the baking sheet. Flipping them halfway through the roasting time also helps.

9. Can I add cheese to these veggies?

Yes! A sprinkle of Parmesan cheese before roasting or a drizzle of cheese after roasting can make a great addition.

10. Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are recommended for this recipe, as frozen ones may not roast as well and can become soggy. If you must use frozen, be sure to thaw and drain them first.

Conclusion

Oven-roasted Brussels sprouts and sweet potatoes are the perfect side dish to serve with almost any meal. The sweetness of the sweet potatoes pairs perfectly with the savory Brussels sprouts, creating a delicious and healthy combination. With the option to make them ahead and reheat, this dish is both easy and practical for any occasion. Enjoy the roasted perfection of these veggies with your favorite toppings!