This Roasted Brussels Sprout And Sweet Potatoes recipe is the perfect side dish for any dinner. A simple, healthy side dish that is easy to make and full of flavor. Made with just 4 ingredients plus spices this dish is low carb, vegan and gluten-free.
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Looking for more delicious roasted vegetables side dishes. Try our easy to make Roasted Broccoli & Sweet Potato and Roasted Sweet & Spicy Brussels Sprouts.
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Why This Recipe Works
When it comes to healthy side dishes roasted veggies are a no-brainer and this roasted brussels sprouts & sweet potatoes is a winner.
- A versatile side dish with nutritious simple ingredients that go great with main dishes.
- Roasting vegetables is a healthy, quick and easy way to make them.
- This recipe is gluten free, vegan and vegetarian.
Make a quick and healthy meal to go with the delicious roasted brussels sprout and sweet potatoes recipe by serving with a simple to make pan fried tofu and ready in 10 minutes, instant pot quinoa.
Key Ingredients
- Brussels Sprouts - are a healthy for you complex carbohydrate leafy green. Highly nutritious, a great source of fiber, vitamins and minerals and they aid in digestion and gut health.
- Sweet Potatoes - are a sweet-tasting tuberous root vegetable that are super healthy and nutrient-rich vegetable.
- Avocado oil - Avocados are also rich in antioxidants, vitamins, nutrients, magnesium and omega-3 fatty acid. Avocado oil offers one of the highest smoke point and is great for high temperature cooking.
- Spices - Nutmeg, Chili Powder, Onion Powder & Garlic Powder and add great favor to these healthy vegetables.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important information & tips in the post.
Equipment
2 - Full size rimmed baking sheets - important because you do not want to crowd your pans. This will result in streaming your vegetables and not roasting them for that crispy exterior and tend interior that you want from roasting.
Step-By-Step Instructions
Step 1: Preheat oven to 425° Fahrenheit. Get out a gallon sized resealable plastic ziplock or freezer bag.
Step 2: Set oven racks in upper and lower third of oven so you can use two baking sheets. (You do not want to overcrowd baking sheet this will steam not roast your veggies.)
Step 3: For maximum browning you’ll preheat the baking sheets. Place the unlined baking sheets in the oven while prepping the vegetables.
Step 4: Prep the brussels sprouts. Remove any yellow or wilted outer leaves. Trim the end off the sprouts, then cut in half lengthwise. Place in colander, rinse. Once drained place in bag and set aside.
Step 5: Prepare the sweet potatoes. Peel sweet potatoes. A y-peeler make quick and easy work of peeling the potatoes. Cut them in half, then cut into cubes and add to bag.
Step 6: Add oil, chili powder, thyme, salt and pepper to bag and mix thoroughly. Toss until evenly coated.
Step 7: Very carefully remove hot baking sheets from oven.
Step 8: Add vegetables to baking sheets and roast in the oven for 30-45 minutes, tossing vegetables once halfway through. Sweet Potatoes and brussels sprouts should be fork tender.
Variations
Add any of the following seasonings to give the dish even more depth and flavors:
- Garlic
- Sprigs of rosemary
- Red Pepper flakes
- Red & Yellow Bell Peppers
Look for bright green brussels sprouts. Avoid ones with yellow or wilted leaves. Pick smaller brussels sprouts, these are more tender than larger ones. The outer leaves should be tightly layered together. These same rules apply to picking fresh brussels sprouts on a stalk. If you purchase sprouts still on the stalk they will stay fresh longer than those sold individually too.
Look for medium sweet potatoes with firm, smooth and even-toned skin. Avoid sweet potatoes with any cracks, soft spots and blemishes on the surface of the potatoes. Store in a cool, dark, dry place at room temperature. Avoid storing in the refrigerator, which will result in a hard center and unpleasant taste.
Storage & Reheating
To Store. Cool before placing leftovers in an airtight storage container with a lid in the refrigerator for up to 3 days.
To Reheat. Reheat leftovers in microwave or reheat Brussels sprouts and sweet potatoes on a baking sheet in the oven at 350 degrees until warm.
Prepare In Advance. Clean and chop vegetables ahead of time; store in large ziplock bag.
Related Recipes
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Roasted Brussels Sprouts And Sweet Potatoes
If you love this recipe as much as we do, let us know with a 5-star rating!
Equipment
- 2 Large rimmed baking sheets
Ingredients
- 4 cups Brussel Sprouts - about 1 ½ pounds
- 4 cups Sweet Potatoes - 1 pound
- 1 large Red Onion
- 4 tablespoons Avocado Oil
- 3 sprigs Fresh Thyme -
- 2 teaspoons Chili Powder
- 1 ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Pepper
- ½ teaspoon Nutmeg
Instructions
- Preheat oven to 425° Fahrenheit. Get out a gallon sized resealable plastic ziplock or freezer bag.
- Set oven racks in upper and lower third of oven so you can use two baking sheets. (You do not want to overcrowd baking sheet this will steam not roast your veggies.)
- For maximum browning you’ll preheat the baking sheet. Place the unlined baking sheet in the oven while prepping the vegetables.
- Prep the brussels sprouts. Remove any yellow or wilted outer leaves. Trim the end off the sprouts, then cut in half lengthwise. Place in colander, rinse. Once drained place in bag and set aside.
- Prepare the sweet potatoes. Peel sweet potatoes. A y-peeler make quick and easy work of peeling the potatoes. Cut them in half, then cut into cubes and add to bag.
- Add oil, chili powder, thyme, salt and pepper to bag and mix thoroughly. Toss until evenly coated.
- Very carefully remove hot baking sheets from oven.
- Add vegetables to baking sheets and roast in the oven for 30-45 minutes, tossing vegetables once halfway through. Sweet Potatoes and brussels sprouts should be fork tender.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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The Vgn Way
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