Roasted vegetables (like these roasted 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. Originally posted November 23, 2015.

close up of roasted Sweet Potatoes and Brussels Sprouts shining with oil

Roasted Sweet Potatoes and Roasted Brussel Sprouts Recipe

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:

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A 2 foot long spear of Brussel's sprouts resting on a pan, unable to fit inside

“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.

A spoon digging into roasted Sweet Potatoes and roasted 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.

How to select Sweet Potatoes

At the produce section of your local store, look for sweet potatoes with orange skin and orange flesh, which are likely the Jewel variety, or darker red skin and orange flesh, called Red Garnet. Both are popular and tasty. Look for small to medium-sized sweet potatoes that are firm and smooth. Sweet potatoes are generally longer, thinner and overall bigger than a “normal” russet potato but you don’t want a gigantic sweet potato that’s impossible to cut, so pick medium ones. Make sure the potatoes have few nicks or cracks.

Chopped raw sweet potatoes

Check to make sure you’re not buying a yam! A yam is a long, pale tuber with skin that resembles tree bark, and are often covered in stringy roots. The confusion stems from the fact that some growers use the word “yam” to describe their sweet potatoes despite them not being actual yams. As long as you stick with the red or orange-skinned types, you’re good.

Spoon digging into roasted brussel sprouts and sweet potatoes

How to select Brussels Sprouts

For Brussels sprouts, look for bright green sprouts that look like mini heads of cabbage. Choose firm, compact sprouts that are about similar in size to each other, usually about the size of a ping-pong ball.

Avoid yellow or wilted leaves, or any odor that’s strong or cabbage-like, which are all signs of age or mishandling.

Store fresh Brussels sprouts in the fridge. You can totally buy those pre-washed bags of sprouts they sell in the produce section. Although the sword version is pretty fun.

A knife slicing into a brussel sprout next to a measuring cup pouring oil onto chopped brussel sprouts and sweet potatoes

Should I wash brussel sprouts before roasting?

Yes! Most veggies need to be “washed,” which really means they need to be rinsed very thoroughly. Roasted brussels sprouts and sweet potatoes are no exception. Scrub under running cold water to remove lingering dirt and pesticide residue.

Do you cut off the bottom of brussels sprouts?

Maybe this is why my family hated Brussels sprouts. Maybe the previous generation was gnawing on tough fibers with no flavor. Save the Brussels sprout reputation, people. Those yellowed ends have got to go!

(Also, um, don’t eat the Brussels sprout sword. You know, the stalk? Don’t eat that!)

Should sweet potatoes be peeled?

Listen, as one cook to another, if you’re serving ANYONE who’s picky about vegetables (and there usually are a few) then peel those suckers. You’re still getting nearly all the nutrients from the orange flesh, because sweet potatoes are awesome like that. But, if the group loves the crisp, somewhat caramelized peel of a sweet potato, go ahead and indulge!

Raw, seasoned Sweet Potatoes and Brussels Sprouts on a chopping board

Do you boil sweet potatoes or brussels sprouts before roasting?

Not for this recipe. The piping hot oven does all the work. To me, a boiled veggie is on par with a TV dinner. A roasted veggie is fine dining. You could even consider raising your pinkie finger while you eat your roasted veggies by the forkful. Live it up!

Ingredients for Oven Roasted Sweet Potatoes and Brussels Sprouts

Okay, on to what you’ll need to grab at the store. (Quantities given in recipe below.)

  • 1 pound Brussels sprouts. (see above for How to Select Brussels sprouts)
  • 1 large sweet potato. (see above for How to Select sweet potatoes)
  • 2 cloves garlic. Minced garlic may be substituted.
  • Olive oil, or other neutral oil.
  • Cumin. I used cumin powder.
  • Garlic salt
  • Salt
  • Pepper
  • Red wine vinegar. Any flavored vinegar will work–apple cider vinegar, sherry vinegar, or even balsamic for a flavorful punch.
  • Thyme. Fresh or dried works just fine.

How to Make Recipe for Roasted Brussel Sprouts and Roasted Sweet Potatoes

Guys, this recipe is so easy that I have very little special instructions. Here’s a simple overview, so you can get a sense of what you’ll be doing. (All ingredients and instructions are also listed in the recipe below.)

  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels sprouts by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut all but the smallest in half. Add to a large bowl.
  3. Add sweet potato, peeled and chopped into 1-2 inch pieces.
  4. Add garlic, smashed.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper. Stir to coat.
  7. Line a large sheet pan with foil if you want super easy cleanup.
  8. Drizzle olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or 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 red wine vinegar and fresh thyme.
Roasted Sweet Potatoes and Brussels Sprouts in a pile

Making Roasted Brussels Sprouts and Sweet Potatoes Ahead

It’s the most annoying thing about roasted veggies–timing 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 400º 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.

Why are my roasted brussel sprouts bitter?

Did you cut the Brussels sprouts in half? Because I’m not making you chop and fuss over the spouts for no reason, I swear. Most of the bitterness is concentrated in the center of the Brussels sprout. If you slice the the veggie in half, it helps release some of those compounds during the cooking process. Also, smaller spouts in general are better when it comes to tenderness and flavor. Also, you’re getting oil and seasoning over a greater surface area, which improves their flavor.

And I believe that’s all, folks. All I had left to do was wash up. So . . .

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…

A partially-full glass bottle next to a partially full smaller glass bottle

I was washing my pan with olive oil.

More roasted vegetable recipes that will rock your socks!

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Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts Recipe

4.85 from 103 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6 Servings
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. 


  • 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 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper, to taste
  • 1 tablespoon red wine vinegar
  • thyme, fresh, to garnish


  • Preheat your oven to 400 degrees F.
  • 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.
  • Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  • Smash 2 cloves of garlic and add it to the bowl.
  • Pour 1/3 cup olive oil over the vegetables.
  • Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  • (Line a large sheet pan with foil if you want super easy cleanup)
  • 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.
  • Pour the veggies onto the pan.
  • Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  • 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!


Serving: 1cup | Calories: 191kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 536mg | Potassium: 496mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8614IU | Vitamin C: 66mg | Calcium: 54mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Calories: 191
Keyword: brussles sprouts, roasted, Sweet Potatoes
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. 5 stars
    I have been making this recipe for years and have probably made it 20+ times. Whenever I make it for guests they’re always surprised how amazing this combo tastes. Thank you so much for this fabulous recipe!

    1. I love this so much Caitlin!! Thank you for telling me!! It really is shocking how delicious brussels sprouts can turn out with a little TLC right 😂 so happy you are loving it, thanks again for taking the time to comment!

  2. If I make these a day ahead and plan to reheat them just before serving, do I add the red wine vinegar when they come out of the oven a day ahead or when they come out of the oven after reheating? Does it make a difference?

    1. Hi there! You can do either one. The red wine vinegar flavor will be more pronounced if you add the vinegar when they come out of the oven after reheating.

  3. Dear Karen,
    I love your website. Your recipes, your witty comments and instructions. This recipe looks delicious, can’t wait to make it. I am in my 70’s. I still enjoy baking, cooking and trying new recipes. I have a request that will benefit us both. Please add “The Food Charlatan” next to your name. That way when people print out your wonderful recipes, they will remember where they got them. In case they want to go back and remind themselves of your extra instructions that are not on the printed page. Keep up the good work. Enjoy your family.
    Thank you very much….Carla

    1. Carla, thank you so much for this sweet comment! I treasure having this from you! I love that you are still baking strong in your 70s, I aspire to that 💕 thank you SO much for your comment about the print page, I’ve reached out to my people and will hopefully get this changed asap!

  4. 5 stars
    I loved this recipe. Loved the addition of the spices to give it an incredible flavor. I added a red onion but in big chucks and it added another dimension of flavor! Thank you for this recipe!

  5. 4 stars
    This recipe is absolutely delicious, with a few tweaks. These were a bit soggy, we like a little bite with our veggies. 40 minutes is just too long. Next time we’ll try 30 minutes and see if that makes a difference. The flavor was there though. Also, I added my own seasonings, some thick slices of onion, and used balsamic vinegar at the end instead of the apple cider vinegar. My kids still liked it, even with the veggies being overdone.

  6. 5 stars
    I have never been a Brussels sprouts lover.
    I made these last night and thought, I hope my husband likes them because I probably won’t. Then I grabbed a little piece of sweet potato and a little piece of crispy Brussels sprout off the pan and popped it in my mouth. HEAVEN. 15 minutes later, I had snacked half the pan. Our family of 2 adults and 5 kids had ZERO leftovers.
    I am buying more ingredients today to make these again because I have a fever…and the only prescription is more sweet potatoes and Brussels sprouts.

    1. So glad you loved these Eowyn! Crazy how roasting vegetables transforms them into literal candy sometimes, right?

  7. This recipe is excellent. It came out perfectly and it was hard not to get a second helping! Will definitely make again.

  8. 5 stars
    Not only was the recipe easy to understand the story that went along with it, side comments about the dreaded Brussel sprout beginning, the SAME in my house growing up. Wow. I love them and please try them sauteed with chopped garlic, olive oil and butter. Slow is best. Let them brown. You may need to add water and cover them in the begging but its not necessary if they’re cooked slow and you’re patient. Thank you. I am cooking the recipe today for our Thanksgiving meal, tomorrow

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