Name: Roasted Brussel Sprouts and Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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

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.

large cast iron baking dish filled with roasted brussels sprouts, sweet potatoes, pecans, feta cheese, and a balsamic drizzle. Ready to serve.

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!

A cast iron skillet filled with roasted Brussels sprouts, sweet potato chunks, whole pecans, and crumbled cheese sits invitingly with a wooden spoon inside. A bowl of pecans is visible in the background.

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:

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