Roasted Brussel Sprouts and Sweet Potatoes

Looking for some nutrient-rich comfort food? I’ve got you. These roasted Brussels sprouts and sweet potatoes are drizzled in a balsamic dressing and sprinkled with pecans and feta cheese. The result? An insanely flavorful side dish that’s absolutely packed with goodness! Serve alongside your favorite entrée for a healthy, complete, and filling meal.

For me, the fall months are all about getting cozy and indulging in things that warm me up inside and out. I’m talking kitsch color schemes, vintage throws, cinnamon, mulled wine, and incredible side dishes!

When Thanksgiving is just around the corner, and my mind is fully on comfort food. And for me, that means roasted vegetables! I love offering a range of crowd-pleasing roasted vegetables at my table, but I’m keeping it simple and punchy and simple today with these roasted Brussels sprouts and sweet potatoes.

I’m not kidding when I say that this recipe is the perfect fall and winter side dish! We simply roast the Brussels sprouts and sweet potato with a delectable spice mix to give them extra flavor.

Then, we’ll top them with nutty pecans, tangy feta, and a mouthwatering balsamic reduction. Trust me when I say this seriously ramps up the flavor without adding anything complicated.

This stunning combination of flavors and textures pairs beautifully with just about any entrée, but Instant Pot Lamb Shanks, Slow Cooker Pot Roast and Instant Pot Whole Chicken are some of my favorites to enjoy it with.

So, what are you waiting for? Grab a casserole dish, turn on the oven, and indulge in a big plate of tender sprouts and nutty sweet potatoes. It’s pure comfort!

Ingredients for Roasted Brussels Sprouts and Sweet Potatoes

Here’s everything you’ll need for these roasted Brussels sprouts and sweet potatoes. The flavors are powerful, but the ingredients are super straightforward! So, it’s the perfect pick for beginners.

Fresh Brussels Sprouts: Anyone who thinks Brussel sprouts are slimy and bitter has simply never cooked them correctly! When roasted, sprouts caramelize and develop an earthy, slightly sweet taste.

Sweet Potato: Hearty chunks of sweet potato are the backbone of this dish. Roasted sweet potatoes are gorgeously creamy and buttery. Plus, they absorb the balsamic reduction beautifully.

Olive Oil: Helps the spices stick to the sprouts and potato and the veggies crisp up as they roast.

Garlic Powder: Adds a robustly savory kick to our roasted Brussels sprouts and sweet potatoes. I’ve used powder over fresh garlic to spread the flavor around to every bite!

Ground Cumin: Peppery, smoky ground cumin adds a subtle heat to our vegetables that complements the sweetness of the potato.

Allspice: Jamaican allspice is the perfect blend of cozy, autumnal spices. Find it on the shelf at any large grocery store!

Sea Salt and Black Pepper: Adds a classic savory flavor to this recipe. But it also helps the surface of the vegetables develop a crisp crust as they cook!

Raw Pecans: We sprinkle a handful of raw pecans over the sprouts and potatoes before serving to add crunch.

Feta Cheese: Tangy, crumbly feta cheese pairs so well with our sweet, caramelized veggies. The white crumbles look great, too!

Balsamic Vinegar: We’ll reduce the balsamic vinegar until it has a rich, syrupy, velvety texture. This balsamic reduction has a complex sweetness that elevates the entire dish.

Recipe Customizations

• If you don’t have olive oil, any other high-smoke-point, neutral-tasting oil will do. Try avocado oil for a nuttier flavor!
• Can’t find allspice? Just use a mixture of cinnamon, nutmeg and cloves instead.
• Substitute raw pecans for walnuts for a more Christmassy feel!
• Add in chopped red onion or yellow onion for added flavor. Toss in 2 to 3 fresh cloves of garlic instead of garlic powder.
• Drizzle in 1 to 2 tablespoons of pure maple syrup to add a sweet glaze.
• Swap out the sweet potatoes for butternut squash, acorn squash, or any winter squash you love.
• Add in some fresh green beans!

How to Make Roasted Brussel Sprouts and Sweet Potatoes

Start by preheating your oven to 400 degrees Fahrenheit and preparing your vegetables. 

Trim and halve the Brussels sprouts, and chop the sweet potato into ½-inch chunks. 

Then, toss the veggies in a small casserole dish with the olive oil, garlic powder, cumin, allspice, and sea salt until they’re nicely coated. As an alternative, you can spread everything over a large baking sheet in a single layer.

Place the full casserole dish on the center rack of the oven and bake for 30 to 45 minutes. Stir once halfway through and cook until the veggies are golden brown.

While your veggies are cooking, heat the balsamic vinegar in a saucepan over medium-high heat until it comes to a boil. 

Cook at a full, controlled boil, stirring frequently, until the vinegar has reduced in volume by ½. This should take roughly 5 minutes.

Sprinkle a little salt over the veggies to taste, then serve topped with the pecans, crumbled feta, and the balsamic drizzle.

Transfer this delicious side dish to a serving bowl and enjoy it with your meal. I recommend it for any weeknight dinner and your holiday table too!

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Tips to Perfect Your Roasted Brussels Sprouts and Sweet Potatoes

• Aim to cut your potatoes and sprouts into similar-sized pieces. This ensures they cook at the same speed (and you’re not left with any raw or cold centers)!
• Watch the vinegar really closely as you reduce it. The line between reduction and evaporation is a thin one, and this dish can quickly turn into a burnt mess.
• Toss in 1/2 cup of dried cranberries and a dash of cinnamon for an even bigger holiday vibe.
• ​If making ahead of time, prepare the whole recipe and store covered in aluminum foil in a casserole dish. Reheat in your oven or air fryer.
• I like roasting everything in a roasting pan or casserole dish rather than spreading it over a large sheet pan in an even layer for soft and tender oven-roasted vegetables. Nevertheless, choose which method you prefer.

What Does It Taste Like?

This roasted Brussel sprouts and sweet potatoes recipe tastes like comfort in a tray. 

The flavors are familiar and versatile. So, this is the perfect partner for almost any main dish. 

The veggies have a subtle sweetness, the vinegar reduction is smoky and punchy, and the feta adds an irresistible tang. 

it is the perfect side dish during the holiday season when fall produce is on the menu!

Oh, and it tastes as good as it looks!

Healthy, tasty, and super-comforting, these roasted Brussels sprouts and sweet potatoes are a firm fall favorite. This easy side dish has such delicious flavor, it’s just too good to pass up no matter the time of year.

Big fan of these roasted Brussels sprouts and sweet potatoes? Here are five more gorgeous vegetable dishes for you to try!

More Vegetable Side Dishes:

• Garlic Herb Roasted Vegetables
• Balsamic Roasted Root Vegetables
• Orange Ginger Turmeric Roasted Root Vegetables
• Charred Summer Vegetables
• Big Batch Roasted Vegetables

Let me know in the comments if they hit the spot!

Roasted Brussel Sprouts and Sweet Potatoes

4.89 from 140 votes

Roasted Brussels Sprouts and Sweet Potatoes is a marvelous side dish to any main entrée. Enjoy it alongside roast chicken or pot roast for an amazing meal.

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Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings: 4 Servings

Ingredients

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

Instructions

• Preheat the oven to 400 degrees F.
• 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.
• Place on the center rack of the oven and bake 30 to 45 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
• 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.
• Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.

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Nutrition

Serving: 1Serving · Calories: 230kcal · Carbohydrates: 20g · Protein: 6g · Fat: 18g · Fiber: 5g · Sugar: 8g

Author: Julia

Course: Side Dishes & Snacks

Cuisine: American

Keyword: brussels sprouts recipes, healthy side dish, roasted brussels sprouts and sweet potatoes, vegetarian side dish

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