This roasted Brussels sprouts and sweet potato medley is an easy, colorful and delicious vegetable side dish that literally everyone loves!
We could eat this roasted Brussel’s sprouts and sweet potato medley most every night of the week. It is FAB! The kids love it. Company loves it. It is always a hit, and I seldom have leftovers.
For most of our dinners, I try to cook a protein (meat or fish) with tons of fresh roasted vegetables. This keeps everyone full without the bread or carbs. We do indulge in those, just not every night of the week:-)
This vegetable medley is wonderfully delicious and an absolute powerhouse of nutrients. It has both “colors” of healthy vegetables (yellow and green). It contains a cruciferous vegetable (sprouts), and it is loaded with beta carotene (sweet potatoes). Also, the generous addition of EVOO adds a healthy fat to the mix as well.
If you don’t think your peeps will eat Brussels sprouts, you might be surprised. Until I learned to properly roast Brussels sprouts, I never knew what my family was missing. Cooked properly, they are absolutely delicious. Roasting brings out the full flavor and texture, and it is our favorite way to eat most vegetables.
Extra Virgin Olive Oil: Extra virgin olive oil is not all the same, and I highly recommend a good one if you want the best flavor. There are myriad EVOO’s to be found, and good ones can be found in decent price ranges. I link below to the EVOO’s that are recommended by Cook’s Illustrated (in their taste tests) and easily found in grocery stores.
Extra Large Roasting Pan: This medley requires the largest baking sheet that you can find. Ideally, the veggies should not touch each other. As much space as possible is needed for veggies to be exposed to the heat. If crowded too close, the veggies will steam and fail to crisp and caramelize. I recommend this Wilton Mega Cookie Sheet or this USA bakeware version with cooling rack. Either of these pans is the perfect size for big batch roasting.
Make ahead: I often buy several packages of Brussels sprouts and 4-5 potatoes and do all the prep early in the week. I store the diced and sliced veggies in an airtight container and pull from it throughout the week as needed. This is preferable to reheating leftovers, as these are best when freshly roasted.
If you try this, please let me know what you think! I can almost guarantee that everyone in your family will love it. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 2 to 3 sweet potatoes
- 1 lb Brussels sprouts
- good quality extra virgin olive oil (EVOO)
- kosher salt & freshly ground pepper
- Position baking rack to upper half of oven.
- Preheat oven to 400F.
- Cut stem ends off Brussels sprouts; cut into halves.
- In a medium bowl, toss Brussels sprouts liberally with EVOO; set aside.
- Peel sweet potatoes.
- Dice sweet potatoes into small cubes (if too large they won't cook through).
- Add sweet potatoes to bowl of Brussels sprouts.
- Toss veggies well until coated with EVOO, adding more if needed.
- Spread Brussels sprouts and potatoes on large foil covered baking sheet.
- Sprinkle with kosher salt & freshly ground pepper.
- Bake at 400 degrees until veggies begin to caramelize and crisp at the edges.
Amount Per Serving Calories 424 Total Fat 1g Carbohydrates 94g Protein 19g