Kalyn's Kitchen

Roasted Sweet Potatoes and Brussels Sprouts (Video)

Roasted Sweet Potatoes and Brussels Sprouts uses two of my favorite winter vegetables with balsamic and Parmesan to bump up the flavor! If you like these ingredients you’ll love combining them for a special side dish. 

PIN Roasted Sweet Potatoes and Brussels Sprouts to try them later!

Roasted Sweet Potatoes and Brussels Sprouts top photo of finished dish

I was on the phone with my sister Sandee talking about Thanksgiving food, and she cautioned me not to bring too many things because she knows that when I’m thinking of holiday food I have a habit of always adding just *one more thing* to the menu. I guess I’m like that here too, because it seems like before every major holiday I get one or two last minute ideas that make it on to the blog. And when the idea of combining roasted sweet potatoes and roasted Brussels Sprouts popped into my mind, I just had to try it.

I tested out the Roasted Sweet Potatoes and Brussels Sprouts with Jake and my brother Rand and all three of us thought this combination was just the bomb! We loved it with the Parmesan, but everyone agreed Feta would also be delicious, so that’s the version I’ll be trying next time! And this recipe could not be easier. You can even cut up the Brussels Sprouts the day before if you’re going to be busy making the rest of the meal.

And of course this would make a great side dish any time these vegetables are in season! Check out Favorite Healthy Sweet Potato Recipes to see more of my favorite dishes that use sweet potatoes!

Roasted Sweet Potatoes and Brussels Sprouts process shots collage

How to Make Roasted Sweet Potatoes and Brussels Sprouts:

(Scroll down for complete recipe with nutritional information.)

  1. Peel sweet potatoes and cut into chunks, then toss with olive oil, balsamic vinegar, salt, and pepper.
  2. Spread out on a baking sheet and roast sweet potatoes at 450F/220C for 20 minutes.
  3. While sweet potatoes roast, trim stems of the Brussels Sprouts, cut in half, and toss with the rest of the olive oil, balsamic vinegar, salt, and pepper.
  4. Mix on the roasting pan with the sweet potatoes and roast about 20 minutes more, or until sweet potatoes are cooked through and both vegetables are slightly browned.
  5. Serve hot, sprinkled with Parmesan cheese (or Feta!)

Roasted Sweet Potatoes and Brussels Sprouts thumbnail image of finished dish

More Roasted Vegetable Combinations to Try:

Roasted Brussels Sprouts with Avocado and Pecans
Roasted Carrots and Mushrooms with Thyme
Roasted Green Beans and Red Bell Pepper

Roasted Sweet Potatoes and Brussels Sprouts top photo of finished dish

Roasted Sweet Potatoes and Brussels Sprouts

Yield 8 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Roasted Sweet Potatoes and Brussels Sprouts uses two of my favorite winter vegetables and the combination of flavors here was perfect.


  • 1 lb. orange sweet potatoes, peeled and cut into pieces about 1 inch across.
  • 1 lb. brussels sprouts, ends trimmed and cut in half lengthwise
  • 2 T olive oil, divided
  • 1 T balsamic vinegar, divided
  • salt and fresh ground pepper to taste
  • 1/3 cup freshly grated Parmesan cheese


  1. Preheat oven to 450F/220C.
  2. Spray an extra-large baking sheet with olive oil or non-stick spray.
  3. Peel sweet potatoes and cut into chunks about 1 inch across.
  4. Put the sweet potatoes into a bowl and toss with 1 tablespoon olive oil, 1.5 teaspoons balsamic vinegar, salt, and pepper.
  5. Spread sweet potatoes out on the baking sheet and roast for 20 minutes.
  6. While the sweet potatoes are roasting, wash the Brussels Sprouts and spin dry or pat dry with paper towels.
  7. Trim the ends, then cut Brussels Sprouts in half lengthwise. (Discard any leaves that fall off; they tend to burn in the hot oven.)
  8. Toss the cut Brussels Sprouts with the other tablespoon of olive oil, the other 1.5 teaspoons of balsamic vinegar, salt and pepper.
  9. When sweet potatoes have cooked for 20 minutes, remove the baking sheet and toss sweet potatoes with the Brussels Sprouts.
  10. Roast 20 minutes more, or until the sweet potatoes are cooked through and both vegetables are slightly browned. (If your oven runs hot, I would check them after 15 minutes.)
  11. Serve hot, sprinkled with the Parmesan (or Feta) as desired.


Orange Sweet Potatoes are sometimes called yams or sweet yams in U.S. grocery stores but they are sweet potatoes and not yams!

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 165mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe for Roasted Sweet Potatoes and Brussels Sprouts  as written is probably a bit high in carbs for traditional low-carb diets plans, but you can easily make this lower in carbs by using more Brussels sprouts and less sweet potatoes. Even though sweet potatoes are considered to be a good carb, they’re limited to Phase 2 or 3 for the original South Beach Diet. If you’d like this to be Paleo or Whole 30 approved, omit the Parmesan.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Roasted Sweet Potatoes and Brussels Sprouts

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    15 Comments on “Roasted Sweet Potatoes and Brussels Sprouts (Video)”

  1. Delicious! I added some carrots to the sweet potatoes, and I soaked some dried cranberries, drained them and added them about 10 minutes before all the veggies were done and it was a hit.

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  3. Doren, I can't say for sure because I haven't done it that way but I'm not sure it will work that well to cook the sweet potatoes part way and then let them sit all the time the turkey cooks. Sorry!

  4. This looks wonderful; it's definitely going to be my table on Thanksgiving. I'm wondering if I can do the first part before the turkey goes in the oven (roasting the sweet potatoes) and then add the brussels sprouts later, while the turkey is being carved…

  5. Thanks Letty, so glad you like it.

  6. What a great combo Kalyn–I'm pinning this one for later!

  7. Chris, I'm not sure that yam/sweet potato thing will ever go away; too many stores call them yams. Hope you have a great Thanksgiving too.

  8. Love the simplicity AND two of my fav fall/winter veggies. Funny how we're always confused about the identity of yam vs sweet potato.

    Happy Thanksgiving!

  9. Thanks Mother Rimmy, same to you!

  10. Roasted veggies are such a family pleasing dish in my house. These will make a fantastic holiday side dish. Have a terrific Thanksgiving!

  11. Thanks TW, I loved these flavors together. Happy Thanksgiving to you too!

  12. Jeanette, I think every vegetable is good just tossed with balsamic vinegar and then roasted, I loved this combination. Hope you have a great Thanksgiving!

  13. This does look colorful and delicious! I'm such a fan of Brussels sprouts, and always looking for new recipes and combinations with other autumn vegetables. Happy Thanksgiving!

  14. I love how easy this recipe is! Balsamic vinegar is so good with roasted veggies. Happy Thanksgiving Kalyn!