Roasted Sweet Potato and Brussels Sprouts Side

Name: Roasted Sweet Potato and Brussels Sprouts Side
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 pound Brussels sprouts, trimmed and halved; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 tablespoon balsamic vinegar

This simple roasted vegetable dish brings out the best natural sweetness in autumn produce.

By Enzo81 Kitchen· American· November 1, 2026

Roasted Sweet Potato and Brussels Sprouts Side

enzo81.xyz

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

Serves

November is the perfect time to turn on the oven and roast seasonal vegetables. This combination of sweet potatoes and Brussels sprouts is a staple in my kitchen because it goes well with almost any main course.

The secret to getting the best flavor is making sure you do not overcrowd your baking sheet. Giving the vegetables enough room ensures they get crispy edges instead of steaming in the pan.

Ingredients

2 large sweet potatoes, peeled and cubed
1 pound Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon balsamic vinegar

7Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Place the cubed sweet potatoes and halved Brussels sprouts onto a large rimmed baking sheet.
3
Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and dried thyme.
4
Toss everything together with your hands or a spatula until every piece is well coated.
5
Spread the vegetables into a single layer, making sure they are not crowded.
6
Roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are tender and the sprouts are golden brown.
7
Remove from the oven, drizzle with the balsamic vinegar, and serve immediately.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them in a hot skillet for a few minutes to get them crispy again. These also taste great cold tossed into a fresh salad with some goat cheese.

#vegetarian #healthy #side dish #fall recipes #gluten free

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