Roasted Sweet Potato and Brussels Sprouts

Roasted Sweet Potato and Brussel Sprouts

Try these delicious make-ahead roasted vegetables any time you need a luxurious dinner side or main event.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people


  • 1 lb Brussels sprouts
  • 1 lb sweet potato
  • 2 cloves garlic, minced (optional)
  • 4 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1 tsp cumin
  • 1 pinch allspice
  • 1/2 cup pecan halves, roughly chopped
  • 1/3 cup crumbled feta
  • Salt and pepper, to taste


  • Preheat oven to 400 F.
  • Prepare Brussels sprouts by cutting off the the little brown end, where the stem was. Cut large ones in half.
  • Prepare the sweet potatoes by peeling and chopping into 1 inch pieces.
  • Combine Brussels sprouts, sweet potatoes, garlic, olive oil, and balsamic vinegar in a bowl. Toss to combine and coat the veggies.
  • Add the cumin, allspice, salt, and pepper, stirring to evenly distribute the spices.
  • Pour veggies onto a lightly greased baking pan.
  • Stirring once halfway through, roast until the sweet potatoes are soft enough for a fork to easily slide in, about 40 minutes.
  • Remove from oven and transfer to serving plate. Toss in pecans and feta.


Try tossing the roasted veggies in a balsamic reduction for a richer flavor.