This Roasted Sweet Potatoes and Brussels Sprouts recipe is a flavorful, nutrient-packed side dish that combines caramelized sweet potatoes with crispy Brussels sprouts. Roasted to perfection with earthy cumin, garlic, and a splash of red wine vinegar, it’s an easy yet elegant addition to your dinner table. Ideal for holidays or weeknight meals, this dish offers the perfect balance of savory, sweet, and tangy in every bite.

Full Recipe: 

Ingredients

• 1 pound Brussels sprouts, trimmed and halved if large

• 1 large sweet potato (about 1 pound), peeled and chopped into 1–2 inch pieces

• 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 (or to taste)

• Fresh thyme, for garnish

Directions

1. Preheat oven to 400°F (200°C).

2. Prepare Brussels sprouts by trimming the ends and removing any yellow leaves. Halve the large ones. Add to a large bowl.

3. Peel and chop the sweet potato into chunks. Add to the bowl with the Brussels sprouts.

4. Smash garlic cloves and add to the bowl.

5. Pour olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper. Stir well to coat evenly.

6. Line a large baking sheet with foil for easier cleanup. Drizzle a bit of olive oil or use nonstick spray.

7. Spread the vegetables out evenly on the baking sheet.

8. Roast for 40–45 minutes, or until vegetables are browned and fork-tender.

9. Transfer to a serving bowl and toss with red wine vinegar. Garnish with fresh thyme and serve hot.

Nutrients

Per serving (approx. 1 cup):

• Calories: 191 kcal

• Carbohydrates: 19g

• Protein: 4g

• Fat: 12g

• Saturated Fat: 2g

• Polyunsaturated Fat: 1g

• Monounsaturated Fat: 9g

• Potassium: 496mg

• Fiber: 5g

• Sugar: 4g

• Vitamin A: 8614 IU

• Vitamin C: 66mg

• Calcium: 54mg

• Iron: 2mg

The Beauty of Oven Roasting

Oven roasting is one of the simplest yet most effective ways to enhance the natural flavors of vegetables. The high, dry heat draws out moisture, concentrates sugars, and creates irresistible caramelization. In this recipe, roasting transforms sweet potatoes into soft, almost creamy morsels with crisp edges, while the Brussels sprouts develop a golden, crispy exterior and tender center. The smashing of whole garlic cloves allows them to mellow and perfume the entire dish without overpowering it.

The result is a medley that is both hearty and refined—rustic enough for everyday meals yet elevated enough to impress guests. Roasting also allows for hands-free cooking, freeing you up to focus on other parts of your meal while the oven does the work.

A Perfect Flavor Balance

What makes this side dish stand out is its brilliant balance of flavors. The natural sweetness of the sweet potatoes is offset by the slight bitterness of Brussels sprouts, and the cumin adds a warm, earthy undertone that complements both vegetables. Garlic salt adds a touch of savoriness, while freshly cracked black pepper provides subtle heat and complexity.

But perhaps the most transformative ingredient is the red wine vinegar. Added after roasting, it introduces a pop of acidity that wakes up the palate and ties the whole dish together. Just a tablespoon is enough to brighten the vegetables and bring harmony to the flavor profile. This clever addition is what elevates the dish from good to unforgettable.

Nutritional Powerhouse in Every Bite

Not only is this recipe bursting with flavor—it’s also packed with nutrients. Both sweet potatoes and Brussels sprouts are known for their health benefits, and together they form a side dish that’s as good for you as it is delicious.

Sweet potatoes are rich in beta-carotene, a powerful antioxidant that converts into vitamin A, promoting eye health and supporting the immune system. They’re also a great source of fiber, complex carbohydrates, and potassium. Brussels sprouts, meanwhile, are high in vitamin C, vitamin K, and folate. They’re also part of the cruciferous vegetable family, which has been linked to a reduced risk of chronic diseases.

Combined, these two vegetables offer a high-fiber, antioxidant-rich dish that supports digestion, boosts immunity, and provides lasting energy. The olive oil contributes heart-healthy monounsaturated fats, while garlic brings antibacterial and anti-inflammatory properties to the table.

Ideal for a Variety of Diets

This recipe is naturally gluten-free, vegetarian, and dairy-free, making it suitable for a wide range of dietary needs. It can easily be adapted to vegan, paleo, or Whole30 lifestyles without any complicated substitutions. For a vegan version, simply ensure the garlic salt and seasonings you use are free of additives. If you’re cooking for someone on a low-carb diet, you can reduce the quantity of sweet potato or substitute with lower-carb options like turnips or rutabaga.

The simplicity of the ingredients also means there’s room to customize. Add red onions or shallots for a hint of sweetness, toss in chopped pecans or walnuts for crunch, or finish with crumbled feta or goat cheese if you want a creamy, salty contrast. You can even sprinkle pomegranate seeds on top for a festive holiday variation.

Easy to Make, Easy to Love

One of the greatest appeals of this dish is its ease of preparation. There’s no need for complex techniques or lengthy prep work—just chop, toss, roast, and enjoy. The recipe scales beautifully, so it can be doubled or tripled for a crowd or halved for a cozy dinner for two. It also reheats well, making it perfect for meal prep or leftovers.

Whether you’re preparing a midweek dinner or hosting a special gathering, this dish offers big flavor with minimal effort. Its vibrant color and bold aroma also make it a beautiful centerpiece on any buffet or dinner table.

A Side Dish That Complements Any Meal

Roasted Sweet Potatoes and Brussels Sprouts are incredibly versatile when it comes to pairing with main dishes. Their savory-sweet profile complements roasted meats like chicken, turkey, or pork. They’re also wonderful alongside vegetarian mains such as lentil loaf, quinoa bowls, or stuffed bell peppers. Serve them over a bed of farro or couscous for a hearty plant-based meal, or pair them with eggs for a nutrient-rich brunch.

Thanks to their comforting warmth and robust flavor, these roasted vegetables also make an excellent addition to grain salads, wraps, or as a topping for autumn-inspired pizzas and flatbreads. They’re as adaptable as they are delicious, ensuring you’ll never get bored of them.

Great for Holidays and Meal Prep Alike

This dish is ideal for holidays, where oven-roasted sides are always in demand. It adds a vibrant contrast to rich dishes like stuffing and gravy-laden mains. But don’t reserve it just for special occasions—it’s equally well suited to weeknight dinners when you want something hearty and wholesome.

Since the leftovers keep well in the fridge for up to three days, they’re great for meal prepping. Add them to lunch bowls or reheat them as a quick side for any protein. They also freeze reasonably well, though for best texture, it’s recommended to enjoy them fresh or within a few days of roasting.

Conclusion

Roasted Sweet Potatoes and Brussels Sprouts is a dish that exemplifies how simple ingredients, when treated with care, can produce extraordinary flavor and texture. With minimal prep and a short ingredient list, you get a vibrant, wholesome side that delivers in every way—visually, nutritionally, and taste-wise.

The earthy cumin, aromatic garlic, and tangy splash of red wine vinegar make this a side dish that never feels boring. It’s comforting yet refreshing, rustic yet elegant, and the kind of recipe you’ll find yourself returning to again and again. Whether you’re looking for the perfect accompaniment to a holiday roast or a satisfying addition to a weeknight plate, this dish will bring warmth, nourishment, and flavor to your table every single time.