Sweet Potatoes and Brussels Sprouts (Video)
Sweet Potatoes and Brussels Sprouts are roasted together with balsamic and Parmesan to bump up the flavor for two of my favorite vegetables! If you like these ingredients you’ll love combining them for a special side dish, and just use more Brussels Sprouts and fewer sweet potatoes if you want to make it lower in carbs.
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 sweet potatoes and Brussels Sprouts into a roasted vegetable dish 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, and this recipe could not be easier.
What ingredients do you need for this recipe?
- sweet potatoes
- brussels sprouts
- Olive Oil (affiliate link)
- white balsamic vinegar (affiliate link)
- salt and pepper
- Parmesan cheese
Can this be prepared ahead?
You can cut up the Brussels Sprouts and sweet potatoes the day before if you’re making this for a holiday meal and you’re going to be busy making the rest of the meal. Be sure they are kept in the fridge in an air-tight container. Keep the two vegetables separate so you can cook the sweet potatoes first before you add the Brussels Sprouts.
Do Brussels Sprouts smell bad when they are cooking?
When they are boiled or cooked too long it’s true Brussels Sprouts can have kind of an unpleasant smell. But when they are quickly cooked by roasting or pan-frying they don’t smell that way.
How can you make this lower in carbs?
This recipe is surprisingly low in net carbs, but if you want a version that’s even lower in carbs just use more Brussels Sprouts and fewer sweet potatoes.
Want low-carb Brussels Sprouts?
Check out Low-Carb and Keto Brussels Sprouts Recipes for more delicious ideas for holiday-worthy Brussels Sprouts!
How to make roasted sweet potatoes and Brussels Sprouts
(Scroll down for complete recipe with nutritional information.)
- Peel sweet potatoes and cut into chunks, then toss with olive oil, balsamic vinegar, salt, and pepper.
- Spread out on a baking sheet and roast sweet potatoes at 450F/220C for 20 minutes.
- 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.
- 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.
- Serve hot, sprinkled with Parmesan cheese (or Feta!)
More Roasted Vegetable Combinations to Try:
- 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
- Preheat oven to 450F/220C.
- Spray an extra-large baking sheet with olive oil or non-stick spray.
- Peel sweet potatoes and cut into chunks about 1 inch across.
- Put the sweet potatoes into a bowl and toss with 1 tablespoon olive oil, 1.5 teaspoons balsamic vinegar, salt, and pepper.
- Spread sweet potatoes out on the baking sheet and roast for 20 minutes.
- While the sweet potatoes are roasting, wash the Brussels Sprouts and spin dry or pat dry with paper towels.
- Trim the ends, then cut Brussels Sprouts in half lengthwise. (Discard any leaves that fall off; they tend to burn in the hot oven.)
- Toss the cut Brussels Sprouts with the other tablespoon of olive oil, the other 1.5 teaspoons of balsamic vinegar, salt and pepper.
- When sweet potatoes have cooked for 20 minutes, remove the baking sheet and toss sweet potatoes with the Brussels Sprouts.
- 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.)
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe for 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 Diet Type Index to find 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.
Historical Notes for this Recipe:
This recipe was posted in 2015 and I’ve made it for several Thanksgivings since then! It was last updated in 2021 with more information.