Oven-Roasted Sweet Potatoes and Brussels Sprouts

Creamy sweet potatoes and crunchy brussel sprouts? Yes, please! This dish is a perfect side for a warm and cozy autumn meal.
  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes


  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large sweet potatoes, cut into 1-inch cubes
  • 4 cloves garlic, smashed
  • 1⁄3 cup olive oil, plus extra for the pan
  • ¼ teaspoon garlic salt Salt and pepper to taste
  • 1–2 tablespoons red wine vinegar


1. Preheat the oven to 400°F.
2. Place the Brussels sprouts, sweet potatoes, and garlic in a large bowl.
3. Pour the olive oil over the vegetables.
4. Add the garlic salt, and salt and pepper to taste. Stir to coat.
5. Drizzle a little olive oil onto the baking sheet and spread evenly with a brush.
6. Pour the veggies onto the pan.
7. Roast for 40 to 45 minutes. The veggies are done when they are brown and a fork slides into them easily.
8. Place the veggies in a serving bowl and toss with the red wine vinegar to taste. Serve.

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