Crispy Roasted Brussels Sprouts with Maple-Roasted Sweet Potatoes

Brussel sprouts and sweet potatoes make a quick, easy, and flavorful side dish. Toss halved brussel sprouts, cubed sweet potatoes, and whole garlic cloves in olive oil, season with salt and pepper, and roast until tender and golden for a reliable dinner accompaniment that shines every time.

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At Fresh Coast Eats we focus on recipes that let produce take center stage. Roasted brussel sprouts paired with sweet potatoes is a perfect example: the earthiness of the sprouts balances the natural sweetness of the potatoes for a filling, nutritious side dish that’s also visually appealing—ideal for weeknights or holiday tables.

Roasting both vegetables together makes preparation simple. They pair beautifully with simply seasoned roasted or grilled proteins and make a colorful, satisfying plate.

Ingredients

To make this easy roasted vegetable side you will need:

• Brussel Sprouts: Trimmed and halved — fresh is best.
• Sweet Potatoes: Peeled and cut into 1–2 inch cubes for even cooking.
• Garlic: Whole cloves for roasting.
• Olive Oil: Use a good-quality extra-virgin olive oil.
• Salt and Pepper: Simple seasoning to enhance the flavors.

See the recipe card below for exact quantities.

Substitutions

If you’re short on fresh ingredients, a few substitutions will still yield a tasty result:

• Brussel Sprouts: Pre-trimmed refrigerated sprouts are fine. If using frozen, thaw and pat dry; they will be less crisp.
• Sweet Potatoes: Frozen cubed sweet potatoes work in a pinch, or cut the potatoes into larger wedges for a different texture.
• Garlic: Whole cloves roast evenly with the vegetables. If using minced garlic, add it halfway through roasting or use garlic powder sparingly.

Equipment

Minimal equipment is required:

• Cutting board and knives: For prepping vegetables.
• Mixing bowl: To toss the vegetables with oil and seasoning.
• Measuring spoons: For accurate seasoning.
• Baking sheet: Roast in a single layer for best browning.
• Aluminum foil (optional): Makes cleanup easier but can be omitted.

Instructions

Follow these steps to roast brussel sprouts and sweet potatoes together:

Preheat the oven to 400°F. This temperature offers a good balance between cooking the vegetables through and developing a golden crust.

1. Prepare the vegetables: trim and halve the brussel sprouts, peel and cube the sweet potatoes into roughly even pieces so they cook evenly.
2. In a large bowl, combine the brussel sprouts, sweet potatoes, garlic cloves, olive oil, salt, and pepper. Toss until everything is evenly coated.
3. Spread the vegetables in a single layer on a prepared baking sheet. Position brussel sprouts cut-side down if you want extra crisp, browned edges.
4. Roast for about 40 minutes, checking for tenderness. If needed, flip the vegetables and roast an additional 5 minutes to reach your preferred level of browning.
5. Remove from the oven and transfer to a serving dish. Serve warm.

Variations

Once you’ve mastered the basic recipe, try these tasty variations:

• Spicy: Add crushed red pepper flakes or a pinch of cayenne for heat.
• Italian: Stir in dried Italian seasoning with the salt and pepper.
• Candied: For a sweeter finish, melt 3 tablespoons butter with 3 tablespoons brown sugar and drizzle over the roasted vegetables before serving.

Storage

Leftovers keep well. Store cooled vegetables in an airtight container in the refrigerator for up to four days. Reheat on a baking sheet in a hot oven to help restore some crispness. These vegetables don’t freeze well, so refrigeration is recommended for best texture.

Expert Tips and FAQs

Quick tips to get the best results:

• Cut evenly: Matching piece sizes ensures uniform cooking.
• Single layer: Spread vegetables evenly so they brown rather than steam.
• Use foil: Lining the pan makes cleanup faster.

More Side Dish Recipes

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