Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress. 

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

Do you like Brussels sprouts? I have to admit, they are a recently found love of mine. Probably because my family NEVER ate them growing up. I saw this on my cousin’s Facebook page:

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

“We’ve never cooked Brussels Sprouts before. Do we need a special pan?”

And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

My brother Nate was the one who convinced me to try them a few years ago, and he said the only way you should be eating them is roasted. (And that is still the only way I have tried them.) Why mess with a good thing? They are delicious.

My cousin Lani made some when they had us over for dinner several weeks ago, and she sprinkled cumin all over them before roasting. Best idea ever! I love the earthy, nutty dimension it gives the sprouts. I threw some sweet potatoes on the pan as well, and loved the combination.

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

I wanted to see if I could make these ahead. That’s the most annoying thing about roasted veggies–it’s hard to time it right, especially when your main dish (like a turkey at Thanksgiving) is in the oven. So I roasted mine, stored them in a tupperware in the fridge (for 2 days!), and then reheated them on a pan at 400 degrees F for about 5- 10 minutes, just until sizzling and hot. It worked like a charm! This is a great way to get roasted veggies without having to worry about using your oven for 45 minutes.

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

After I made these, I hand-washed the large sheet pan I used to roast them on, but I just couldn’t get the oil to come off. I kept adding more soap and scrubbing my brush all over the pan, but it was still greasy. I added more, and more, and more, and finally grabbed a paper towel to soak up some of the grease on the pan. I was about to pour more soap when I realized…

Roasted Sweet Potatoes and Brussels Sprouts from The Food Charlatan

I was washing my pan with olive oil.

P.S. If you make any of my recipes for Thanksgiving this week (or ever!), snap a picture and share it on social using #thefoodcharlatan! I would LOVE to see what you are making!

Roasted Sweet Potatoes and Brussels Sprouts

Yield: Serves 6-8

Recipe by The Food Charlatan


  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish


  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  7. (Line a large sheet pan with foil if you want super easy cleanup)
  8. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  9. Pour the veggies onto the pan.
  10. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  11. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!


The garlic is there to add flavor, not necessarily to be eaten, although I do think it's quite tasty.

If you want to reheat these, take them out of the oven and let cool. (Skip adding the red wine vinegar.) Store in a tupperware in the fridge for up to 2 days. When you are ready to eat, spread the veggies on a greased pan and roast at 400 for about 5-10 minutes until you can hear them sizzling and they are hot. Remove from the oven, add a little red wine vinegar, and serve!

Here are some other veggie ideas for the holidays:

Slow Cooker Brown Butter Carrots:

Slow Cooker Brown Butter Carrots from The Food Charlatan

Lemon Green Beans with Feta and Fried Pecans:

Lemon Green Beans with Feta and Fried Pecans from

Roasted Carrots with Dill: (you could re-heat these ones too!)

Roasted Carrots with Dill from The Food Charlatan

Lemon Asparagus with Pistachios:

Lemon Asparagus with Pistachios from The Food Charlatan

Other amazing Brussels sprouts recipes that will rock your socks!

Oven Roasted Brussels Sprouts with Bacon from Family Feast
On the Stalk Roasted Brussels Sprouts from Nutmeg Nanny << No way!!! This is actually a thing!!
Roasted Brussels Sprouts & Squash with Cranberries and Dijon from Blogging Over Thyme << this is my friend Laura’s recipe, and it’s one of the most popular ones on her site!





  1. Kris says

    haha Karen about the olive oil! I love hearing these things. Makes me feel better about my own kitchen errors. The other day I decided to take the turkey carcarss from our experiement with our big ceramic grill and make stock from it. I had roasted the turkey in an aluminum roasting pan and was scraping out all the good stuff and adding water to it to get all the drippings out. When I was about done I noticed my foot was wet! So was the counter, the cabinet doors and the floor. What?? After I got it all cleaned up and hadwashed out the pan I noticed I had managed to prick a lot of holes in it while I was scraping all the good bits out water was leaking all over the place – not just plain water, but smokey, turkey drippings greasy water. Yuck!

  2. says

    Hahahaha. That picture with them still on the stalk. My father hates them, so my mom never made them when I was growing up. I discovered brussels in college and fell in love immediately. It’s all in how you prepare them. Like roasted. With sweet potatoes. NICE.
    Amy @Very Culinary recently posted…Ranch BLT FlatbreadMy Profile

  3. says

    From what I’ve been reading 49 to 45 min is to long have you noticed that being a problem? I want to make this for Mother’s Day?

  4. Kimber P says

    Love this recipe. Have been looking for an alternative sweet potato recipe and as it combines two of my favorites, I thought I’d give it a try. Turned out beautifully. Will serve this one often!

  5. Nia says

    I made these today for a quick side dish and they were delish!! I didn’t have garlic salt so I used some Cajun seasoning and I sprinkled some brown sugar on right before I put them in the oven. Even the brussel sprout haters liked them!

  6. Kara says

    These look delicious! I look forward to trying them! I was wondering if I would need to make any adjustments if using butternut squash instead of sweet potatoes (cooking time, etc)? Thank you!

    • says

      Hey Kara! I’ve never tried it with butternut squash but that sounds delicious! I would just look up another recipe for chopped roasted squash and see how the times compare. Let me know how it goes!

      • Kara says

        Thanks so much for the quick reply….and for a delicious recipe!! I did make it with the butternut squash, since that’s what I had on hand. I roasted the veggies for about 35 minutes. Delicious! I will be trying it with sweet potatoes next time. :) Thank you for an awesome recipe…one that I’ll be making again…and again. :)

  7. says

    I just discovered your site this weekend. I love your sense of humor. I will try this recipe this weekend. If all goes well, I might repeat it for Thanksgiving.

  8. says

    (Karen here! I received this email from a reader and thought I would post it in the comments for those who are curious about forzen brussells sprouts.)


    I was going to comment where someone asked about utilizing the frozen brussels sprouts, but I don’t do FB. Thought I’d email you about it instead.

    For many years, I’ve been using the Bird’s Eye brussels sprouts for the Thanksgiving meal. They work extremely well and save a ton of prep time. I just make sure to microwave them about a minute less than recommended so they finish cooking in the actual dish I want to make.

    I love the idea of adding the sweet pots. I imagine you could also (carefully) nuke those till tender and save some time there too. Then maybe a hot pan or low broiler to roast. Maybe not ideal, but a timesaver nonetheless.



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