Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts and Sweet Potatoes with Pecans, Feta, and Balsamic Reduction | #healthy #vegetarian

For me, fall is all about getting silly cozy and indulging in things that warm me inside and out. It’s about those off-yellow, green, and orange colors that you couldn’t possibly wear any other time of year. It’s about cider, it’s about that super warm decades-old hoody with torn kangaroo pockets you stole from your dad circa 1995, it’s about fleece, cinnamon, mulled wine, and by golly, it’s about side dishes!

Things I find comforting include, but are not limited to:

  • A creamy porter or stout
  • John Cusack movies
  • Down comforters and jackets
  • Old, broken in hoody sweatshirts
  • Cinnamon
  • Deep, confident music with slow singing, and two or more overlapping beats (like this, this, and this song for example)
  • Roasted.freaking.vegetables

Call me crazy, but I could eat pounds upon pounds of roasted vegetables. They are, for me, comfort food. Sounds ridiculous, I know. Don’t get me wrong, I could go for a slice or six slices of cheese and meat-laiden gluten-free pizza any ol’ day, or – my favorite – a full pint of the fudgiest, peanut butteryist ice cream that ever did exist to compensate to satisfy the fungry monster, but still: nothing compares to clean, flavorful roasted vegetables. Most of my roasted veggie fests consist of a medley of seasonal vegetables, with a random array of spices added, along with a smattering of balsamic vinegar. Everything gets tossed together then thrown in the ol’ easy bake.

BUT: from time to time, I like to keep it simple using 2 or 3 veggies, then fanicfying it with nuts, cheese, and a reduction sauce. Spoiler alert: that’s what we’re doing here, folks! As we know, I’m all about the sweet potato, and my all-time favorite way of consuming brussels sprouts is roasted.

Wolf Gourmet Countertop Oven

^Just look at those cheeky red knobs!!

This lucky girl was gifted a Wolf Countertop Oven, which is just the most convenient thing to use. Although I do have a regular oven, I’ve been bypassing it altogether using the Wolf oven. I’ve been baking muffins, cookies, pies, salmon, and vegetables in the thing. It preheats in like a quarter of the time of a full-sized oven and can be used in all the same ways. It even comes with a broiler pan for all of your broiling needs. Steak anyone? Yeah, let’s do dat.

One of my favorite things about the oven is it’s suuuuuper easy to clean. Crumbs? Just wipe those suckers right out. No kneeling/squatting/sticking half your body in the oven in order to see what’s up. Also a favorite feature: the convection bake. Normally it takes me about 50 minutes to roast a batch of vegetables, but the convection bake cuts it down to 35 to 40-ish. WIN!

This simple roasted veggie recipe is the perfect side dish for fall and winter. Roasting the brussels sprouts and sweet potato with spices gives the vegetables extra flavor. Adding the pecans, feta cheese, and balsamic reduction takes the dish to a fancy level without adding a whole lot of complication.

Roasted Brussels Sprouts and Sweet Potatoes with Pecans, Feta, and Balsamic Reduction | #healthy #vegetarian


YO! Wolf Gourmet was kind enough to offer one of my readers a Countertop Oven! For a chance to win the oven, simply leave a comment below. The giveaway ends Friday, October 23, 2015. A winner will be randomly selected using a random number generator and notified through email. The person selected will have 24 hours to respond before a new winner is picked. Good luck and have a great weekend!

Fire up the ol’ easy bake and get ye to roasting!

Roasted Brussels Sprouts and Sweet Potatoes with Pecans, Feta, and Balsamic Reduction | #healthy #vegetarian

Roasted Brussels Sprouts and Sweet Potatoes + Giveaway

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Julia


  • 4 cups brussels sprouts trimmed and halved
  • 1 inch large sweet potato chopped into ½- chunks
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Pinch allspice
  • 3/4 teaspoon sea salt to taste
  • ¼ cup raw pecans
  • 1/3 cup feta cheese
  • 1/2 cup balsamic vinegar


  1. Preheat the oven to 400 degrees F.
  2. Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8" x 8" or 9" x 13" will both work!). Toss everything together to coat the veggies.
  3. Place on the center rack of the oven and bake 45 to 60 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
  4. In a small saucepan, heat the balsamic vinegar over medium-high and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
  5. Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.

Disclosure: I received product from Wolf Gourmet in order to create the tasty recipe in this post. I was not compensated, and all opinions are my own.

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  1. christopher sorel

    That looks like a solid countertop oven and hard to find a good these days. Checked out the beefy toaster as well. Dang I need to save up

  2. Cindy Beaulé

    Love the cheeky red knobs!! Roasting veggies is the best for warming up your insides AND your heat-controlled-downstairs-in-the landlady’s-apartment apartment! BRUSSEL SPROUTS! Love em. And they remind me of Brussels in dear old Belgium.

  3. Julie

    I need this for my kids!! Also, what am I following them on? There isn’t a link. Oops. I’m heading your way for some roasted veggies and pancakes, ’cause I miss you. I’ll bring pie. Keep the coffee pot on. xoxo

  4. Becky Winkler (A Calculated Whisk)

    Oh, wow–I am so with you, and I love the phrase “silly cozy”. I find roasted vegetables really comforting as well. I’m not sure if I feel the same way about John Cusack movies (…but it’s worth investigating, right?? #newweekendplan)

    This countertop oven looks perfect, especially because my current actual oven is not super reliable and heats up the little house we’re staying in like crazy. Do you think this oven heats up your kitchen less than a full-size one, or about the same?

  5. Kristen D.

    I love brussels sprouts! and adding the sweet potatoes sounds amazing! Crossing my fingers over the oven 🙂

  6. sue|theviewfromgreatisland

    I’m usually bored with giveaways, but this one grabbed my attention — that oven would be sooooo great to have! I also happen to adore Brussels sprouts, but making them look fresh and appealing is tough. I love all the color in your dish!

  7. Barbara

    I almost never win anything, so don’t enter drawings very often, but this would be very cool to have. Love your website.

  8. Jill Moran

    Didn’t get to the Brussel sprouts abd yams at Thanksgiving so I’m looking forward to using this recipe. I’d love the counter top oven as I live alone abd find using tge bug oven for a small dish a waste of energy and time.

  9. Lindsey

    This oven sounds awesome and I can’t wait to try out this recipe! The colors are beautiful and it looks delicious:)

  10. Robyn McKenzie

    Wow…I can smell the baked veggies with the balsamic !
    Makes my mouth water.
    The oven looks delectably cute. Certainly would save
    time and money as I am sure it heats up speedily!
    I’m sure it would give off those mouth watering and
    stomach churning sensations from good food being

  11. Julie

    I love roasted veggies and countertop ovens–the Wolf is far fancier than any I have owned. I would love to own one. In the meantime, I’ll be trying your recipe in the regular oven. The recipe looks delish.

  12. Erin H

    That recipe looks amazing!! I have never seen much success in preparing brussels sprouts and now I know why -> I need that gorgeous Wolf Countertop Oven! Why am I just realizing this now? Duh.

  13. Linda Amstutz

    I’m a new reader, but comment I will! The roasted veggies recipe sounds fab, and I was just looking for something simple to please a crowd who have flown across the Atlantic to me here in France for a visit – we want to have fun AND eat well so this is perfect! Also I am replacing my cooking stove and this is too good an opportunity to miss.

  14. tina

    Oh Julia, You had me at B.S.’s and S.P.’s, but when you add in a contest – well, NOW you have my undivided attention! Having a family party on Sunday and you just helped me with my menu. xox

  15. Nancy

    This dish looks amazing! I hope to make it over the weekend. The photos are beautiful for this recipe and your entire website =) I would love the Wolf Gourmet Countertop Oven!!! We have been seriously thinking about getting a countertop oven since it doesn’t use as much energy as the conventional size for a single dish, and of course so many other uses! I actually didn’t know that Wolf makes one ~ it is definitely on my wish list!

  16. flgirl

    Recipe looks delish, pinned! That oven would be great down here in Florida where its always warm so I don’t have to turn on my big one. Perfect for cooking for 2 people too!

  17. Me

    40-ish comments and why do I seem to be the first asking for the amounts of feta and balsamic vinegar? (all I see is “? cup” for each) Must be contest fever!

  18. Shirley

    Red knobs! Nice oven. they are installing Wolf ovens at the big project, and I have been so envious. The recipe looks delicious. Full of yummy good-for -you vegys. I love that you used allspice.

  19. Wendi

    Great-looking recipe and counter top oven…I didn’t see a link to enter the giveaway, so I’m posting here instead. Pick me, pick me! 😉

  20. Judi Mitchell

    This recipe looks amazing. I would have never thought about combining the Brussels sprouts and sweet potatoes. That is why I just love getting your recipes daily. The counter top oven would make it even easier to make these. I am sure whoever is the lucky duck to win will have a great time with this.

  21. Linda McHenry

    Would so love to win this counter top oven. Great fall recipe as well. I’ll be making this one this weekend.

  22. Erin @ The Speckled Palate

    Roasted veggies are the best kind of comfort food… because they’re actually GOOD for you! That said, your list of fall comforts makes me smile because so many of those are on my list, too. Including a creamy porter or stout because YUM. And this recipe might make it, too, because there’s something so delish about brussels sprouts and sweet potatoes when they’re roasted.

  23. nancy34110

    My veggies are roasting right now!! I love adding toasted pine nuts and a squeeze of lemon. I also love to make a lot and eat it for days.

  24. Barbara J

    With a new baby coming soon, an oven that heats up and cooks quickly would be PERFECT! Thanks for the chance to win. And for that yummy recipe.

  25. David

    This would especially come in handy for huge dinners like Thanksgiving. We always have to prioritize what we will eat fresh out of the oven and what will have to be warmed up. Oven space is at a premium on those days and this would alleviate that.

  26. Brenda Haines

    I am finally a Brussel Sprout lover!! After 34 years I finally can eat them and I’m so happy! I’ve always, eventually eaten what I didn’t like as a child, but these took a while. I am now ready to try all the recipes I find! Thanks for the chance too! 🙂

  27. Holly

    Awesome giveaway! I love my toaster oven and use it all the time. It’s on its last legs though, so this is perfect timing. The Wolf toaster oven looks fantastic!

  28. Jeannie

    I am with you Julia on all of these comforts… roasted veggies, creamy stout, John Cusak movies… fav hoodies and great music..
    The Wolf easy bake oven looks like a winner. Seems like it would be the handiest oven ever.

  29. marianne charbonneau

    hi. is the giveaway open to canada?
    I’m making this recipe right now, to take to friend’s for dinner tonight.

  30. Donna

    What an amazing looking countertop oven! Looking forward to making these Brussels sprouts and sweet potatoes tonight!

  31. Teri K

    I love Brussels sprouts! I’ll have to try this recipe. I would love to win the Wolf countertop oven. More convenient than using my regular oven and a great way save electricity.

  32. Jayne Flynn

    This oven would be great since my kids are adults and have moved out of the house. Just perfect for dinner for two 🙂

  33. Karen D

    This sounds good, two of my favorite flavors! And what a beautiful addition the oven would be to anyone’s kitchen.

  34. Lisa @ Healthy Nibbles & Bits

    Now that I have a bit more counter space at home, I was just looking to buy a counter-top oven! I hate heating up my regular oven just to roast a few peppers or a bulb of garlic, so that oven would be perfect! And these brussels sprouts and sweet potato roast can get right into my belly!

  35. Amy L

    The countertop oven looks like it’s just what I’ve been looking for. I love roasted veggies too, and your combo of brussels sprouts and sweet potatoes (2 of my favs) looks yummy!

  36. Cyndie Tozzo

    This is a perfect combination for me I love sweet potatos and brussel sprouts, roasted! Would love to roast in a Wolf oven!

  37. Ellen K

    All of my favorites in one dish… we must have been separated at birth. I cannot tell you how much I am looking forward to devouring this dish!

  38. Gina

    Mmmm. Tried this recipe this weekend, and it was delish! I bet it would be easy-peasy in that countertop oven, too.

    1. Me

      I don’t know – I found it a bit bland but with both the balsamic and feta in unknown quantities, I had to guess. Guessed *almost* right – 1/2 cup balsamic but only 1/4 cup feta instead of 1/3 (thanks for fixing!!). There was a power failure part way through the cooking that fortunately only lasted a few seconds but required the restart of the oven Unfortunately, I didn’t notice that the toaster oven where I was keeping my store-bought chicken warming also shut off so only after I added the feta etc. I discovered the chicken had cooled off. So while the chicken was getting heated up again, the feta melted into nothingness. And even after 55-60 minutes in the oven, the Brussels sprouts were also a bit harder than I would’ve liked and they weren’t huge honkin’ ones (the stray leaves were tasty though). I don’t know what the leftovers will need to make them a bit tastier – maybe some maple syrup and a bit of spice? A bit of broth? Right now, it’s all just meh.

  39. Cheryl Farmer

    Sounds great, I am always looking for way to cook Brussels sprouts, one of my favorites, can’t imagine anyone not liking them.

  40. Teri

    The timing of this is too funny– I needed a recipe for brussels sprouts and just saw this awesome picture. Recipe found! And our toaster oven crapped out after 9 years. Hmm

  41. MaryAnne

    I never knew Wolf made counter top ovens! We had given our toaster oven to a person who needed one badly, leaving me to use our oven which bakes HORRIBLY….this would be an awesome win and your recipe sounds DELICIOUS

  42. Deb

    I’m going to make this tomorrow with baby sweet potatoes just given to me–perfect timing! The contrast of sweet and pungent Brussels sprouts and salty feta just has to be a veg-cation (vacation from the routine veggies in my house). It would be nice to have that Wolf to roast them along with maybe a nice pork loin…hmmmm….

  43. Pam Bottoms

    I am new to your site but this looks like a great start! We’ll give this a try on the weekend. Thanks for the recipe and the chance to win the nifty Wolf oven!

  44. Pam McLellan

    Brussels Sprouts and Sweet Potatoes are my favorites but I have never put them together! Great idea/recipe which I’m trying out tomorrow. Since I live in a tiny house on wheels and am beginning a blog on the experience, I’m looking for the best appliances. Convection ovens are a necessity and quality is everything when fitting it into a tiny functional kitchen.

    Thanks for introducing me to Wolf Gourmet. Their skillets and pan look like they are really high quality as well. Since I use an portable induction cooktop and since I don’t use anything with toxic finishes (ie. teflon-bad news!), these may be perfect. Since they look beautiful, they can be displayed right on the wall under the counter.

  45. Dina

    I made this recipe a few days ago and it was just deliciously awesome! The combination is amazing (although I left out the cumin – didn’t find any – and the walnuts – I needed to make it lower fat) This will definitely be a staple. I had the balsamic vinegar cooking when the kids came home and they all complained about the ‘smell’. Maybe I’ll try it without ‘reducing’ it next time. Thanks for reviving the brussel sprouts in my diet!

    1. Julia Post author

      Hi Dina! I’m so happy you enjoyed the recipe! Yes, I should have warned in the post that reducing balsamic creates a super pungent (and often off-putting) smell for many hours post-reducing – my apologies for not mentioning that! Thanks so much for the feedback!


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