Roasted Brussels Sprouts & Sweet Potatoes

4.3

(3)

3 Reviews

It's easy to get creative with these roasted Brussels sprouts and sweet potatoes. For a quick side dish that complements just about everything, follow the main recipe. If you want to spice things up a little, try one of the variations. Swapping a few spices and adding fresh stir-ins to coat the roasted Brussels sprouts and sweet potatoes transforms the flavor of the dish to something new, yet equally delicious.

Jasmine Smith

Updated on July 30, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Christa Brown, M.S., RDN, LD

Active Time:

10 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free

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Ingredients

1 pound Brussels sprouts, trimmed and halved
1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch)
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper

Directions

Preheat oven to 450°F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.

Tips

Variations:

Cilantro-Lime Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, substituting 1 tsp. ground coriander for the paprika and stirring in 1/4 cup chopped fresh cilantro, 1 Tbsp. lime juice and 1 tsp. lime zest after roasting.

Harissa-Orange Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, substituting 1 tsp. smoked paprika for the paprika and stirring in 1/4 cup harissa paste and 1 tsp. orange zest after roasting.

Lemon-Za'atar Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, stirring in 1 tsp. za'atar before roasting and stirring in 1/4 cup chopped fresh flat-leaf parsley and 1 tsp. lemon zest after roasting.

Equipment

Large rimmed baking sheet

Frequently Asked Questions

Are Brussels sprouts good for you?

A cruciferous vegetable, Brussels sprouts are packed with fiber, vitamin C, vitamin K and antioxidants. Research suggests that Brussels sprouts may help fight cancer, lower blood pressure, reduce inflammation, improve bone health and lower the risk of chronic disease. They may even help fight nonalcoholic fatty liver disease.
Are sweet potatoes healthy?

While sweet potatoes taste sweet, they are actually a low glycemic food, which means they won't spike your blood sugar. They're also packed with vitamins, minerals, fiber and antioxidants. One medium sweet potato provides almost 300% of your daily vitamin A needs.
How do you trim Brussels sprouts?

Start by cutting a thin slice from the stem end of each sprout, but don't cut off the stem completely. Keeping the stem intact helps keep the Brussels sprout in one piece while cooking. Remove any brown or yellow leaves, rinse in a colander under cold running water and cut the Brussels sprouts in half.
What type of sweet potato should I use?

For this recipe, we use an orange-flesh variety of sweet potato. Orange-flesh sweet potatoes tend to be denser and sweeter than the yellow-flesh variety. Common varieties of orange-flesh sweet potatoes are Beauregard, Jewel and Garnet. Sweet potatoes are available year-round but are of the best quality in fall and early winter. Choose a sweet potato with smooth skin that is firm and free of soft spots, cracks or bruises.
Do I need to peel the sweet potato before roasting?

We peel the sweet potato for this recipe, but feel free to keep the skin on if you prefer roasted sweet potatoes with more texture. Sweet potato skins are edible and you'll also save time on prep.
Should you soak or boil Brussels sprouts before roasting them?

You don't need to soak or boil Brussels sprouts before roasting them. Boiling dilutes the flavor and can leach nutrients from the Brussels sprouts into the liquid. Boiling will also give the Brussels sprouts a mushy, waterlogged texture. The best technique for roasting vegetables is to simply roast them at higher temperatures like 450°F so that the natural sugars caramelize until they're browned and crisp on the outside and tender on the inside.

Additional reporting by Carrie Myers and Jan Valdez

Originally appeared: EatingWell.com, October 2020

Nutrition Facts (per serving)

95	Calories
5g	Fat
11g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1/2 cup
Calories 95
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 3g	6%
Total Fat 5g	6%
Saturated Fat 1g	5%
Vitamin A 5569IU	111%
Sodium 315mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.