These roasted brussel sprouts and sweet potatoes are a one-pan recipe and require minimal ingredients. They’re sweet and savory and perfect for a dinner party or holiday side dish.
If you love vegetables, then this is the recipe for you! It takes a few minutes to prepare, and it bakes perfectly in under 25 minutes. For more of my favorite brussel sprouts and sweet potato recipes, check out these creamy garlic brussel sprouts and crockpot sweet potato casserole.
INGREDIENT NOTES
- Brussel Sprouts – I highly recommend using fresh brussel sprouts, avoid frozen brussel sprouts at all costs.
- Sweet Potatoes – Feel free to use one or two sweet potatoes, just make sure to peel and cut them into small cubes.
- Dried Cranberries – Dried cherries work as well.
- Walnuts – If you don’t have walnuts on hand, feel free to use pecans or the nuts of your choice.
- Goat Cheese – Completely optional but adds great flavor! Gorgonzola cheese or blue cheese works too.
- Honey – Optional but I like drizzling some honey onto the vegetables to add a touch of sweetness and enhance their caramelization.
- Balsamic Vinegar – Balsamic glaze works too.
TOP RECIPE TIPS
- Season the sweet potato cubes and brussel sprouts generously with salt and pepper for best results.
- Don’t cover! Bake it uncovered.
- Top it off with goat cheese and check for seasoning right before serving.
- Feel free to include bacon or pancetta.
CAN I MAKE THIS IN THE AIR FYER?
Yes, absolutely. Preheat your air fryer to 380 degrees F and spray the basket with nonstick spray. Place the seasoned brussel sprouts and sweet potatoes in the air fryer basket and cook for 10-12 minutes, stirring at the 6-minute mark.
STORAGE
Allow any leftovers to cool completely then place them in an air-tight container and refrigerate for up to 4 days. Reheat in the air fryer, oven, or microwave until heated through.
Tried this roasted brussel sprouts and sweet potatoes recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Roasted Brussel Sprouts and Sweet Potatoes
Ingredients
- 2 lbs brussel sprouts stems removed and sliced in half
- 1 sweet potato peeled and cut into 1/2 inch cubes
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- ¼ cup goat cheese
- ¼ cup walnuts
- ¼ cup dried cranberries
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
- Place the cubed sweet potatoes and sliced brussel sprouts on the prepared baking sheet and coat with olive oil. Season generously with salt and pepper and bake for 15 minutes.
- Once the 15 minutes are up, remove them from the oven, drizzle the honey and balsamic over the veggies and add the walnuts and dried cranberries. Place it back in the oven and bake for an additional 4-5 minutes.
- Top it off with goat cheese, check for seasoning, and enjoy!
Notes
- Season the sweet potato cubes and brussel sprouts generously with salt and pepper for best results.
- Don’t cover! Bake it uncovered.
- Top it off with goat cheese and check for seasoning right before serving.
- Feel free to include bacon or pancetta.
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