Roasted Brussels Sprouts and Sweet Potatoes — Easy Oven-Roasted Vegetable Recipe

This simple, flavorful recipe for roasted Brussels sprouts and sweet potatoes makes a reliable side dish for weeknight dinners or holiday tables. Roasting brings out the natural sweetness of the sweet potatoes and caramelizes the edges of the Brussels sprouts for a satisfying texture contrast — crispy outside, tender inside. The recipe is straightforward, requires just a few ingredients, and is easy to scale up or down.

Ingredients

2 lbs Brussels sprouts (about two 1 lb bags)
2 large sweet potatoes
3–4 tablespoons olive oil
Montreal steak seasoning (or your favorite seasoning blend)
Parchment paper for the baking sheet

Method

Preheat the oven to 400°F (about 200°C).
Trim the woody ends from the Brussels sprouts and remove any yellow or damaged outer leaves. Cut the sprouts in half lengthwise so the cut side can caramelize.
Peel the sweet potatoes and cut them into roughly 1-inch cubes so they roast in the same time as the sprouts. Try to keep the pieces uniform for even cooking.
Line a large baking sheet with a sheet of parchment paper. Arrange the Brussels sprouts and sweet potato cubes in a single layer with a little space between pieces so air can circulate and edges can crisp.
Drizzle with 3–4 tablespoons of olive oil and toss the vegetables directly on the sheet (or toss in a large bowl first) until everything is evenly coated. Sprinkle generously with Montreal steak seasoning, or use salt, pepper, and garlic powder if you prefer. Toss again to distribute the seasoning.
Roast in the preheated oven for about 25–30 minutes, turning once halfway through to promote even browning. The vegetables are done when the Brussels sprouts are tender and the cut sides are nicely browned and the sweet potato cubes are cooked through with caramelized edges.

Timing and Doneness

Oven temperatures can vary, so start checking at the 20–25 minute mark. If your sweet potato cubes are smaller they may cook faster; if larger, give them extra time. If desired, broil for 1–2 minutes at the end to deepen the color, watching carefully to avoid burning.

Serving Suggestions

This roasted vegetable dish pairs well with roasted or grilled meats, baked fish, or as part of a vegetarian meal. For a complete plate, serve over cooked quinoa or wild rice, and finish with a squeeze of lemon or a drizzle of balsamic reduction for brightness. For holiday meals, garnish with toasted pecans or a sprinkle of crumbled goat cheese or feta.

Variations and Flavor Ideas

Add a tablespoon of maple syrup or honey before roasting for a sweet glaze.
Toss with a splash of balsamic vinegar and a pinch of red pepper flakes after roasting for tang and heat.
Stir in cooked, crisped bacon pieces or toasted walnuts for crunch and savory depth.
Finish with fresh herbs such as thyme or parsley to add an herbal note.

Make-Ahead, Storage, and Reheating

Roasted Brussels sprouts and sweet potatoes store well in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–12 minutes to help restore some crispness, or warm gently in a skillet over medium heat. Microwaving will heat them quickly but may soften the texture.

Notes on Nutrition

This side is naturally vegetarian and can be made vegan depending on added toppings. Brussels sprouts and sweet potatoes supply fiber and a range of vitamins and minerals, and using olive oil provides heart-healthy fat. Adjust portion sizes and accompaniments to suit your dietary goals.

Try This Next

If you enjoy these roasted Brussels sprouts and sweet potatoes, consider trying a creamy Brussels sprouts au gratin recipe as an alternate way to enjoy this vegetable.