Brussels sprouts and sweet potatoes roasted on a sheet pan and tossed in a delicious Mediterranean style dressing in under an hour.
Looking for a mouthwatering and healthy sheet pan meal that’s bursting with Mediterranean flavors? Look no further than this delicious recipe for roasted brussels sprouts and sweet potatoes.
When these two vibrant veggies are roasted to perfection on a single sheet pan, their natural flavors intensify and create a delightful medley of tastes. The slight bitterness of Brussels sprouts is balanced by the natural sweetness of sweet potatoes, providing a harmonious flavor.
In addition to the incredible taste, this sheet pan meal is also packed with nutritional benefits. Brussels sprouts are rich in vitamins C and K, while sweet potatoes provide a healthy dose of fiber and antioxidants. And let’s not forget about the heart-healthy olive oil, garlic, and aromatic herbs that infuse this meal with the distinct Mediterranean flair.
Whether you’re following a Mediterranean diet or simply looking for a flavorful and nutritious meal, this roasted brussels sprouts and sweet potatoes recipe is guaranteed to satisfy your taste buds and you need less than an hour to enjoy it all!
How To Make Brussels sprouts And Sweet Potatoes
Ingredient you’ll need
- Brussels sprouts
- Sweet potato
- Garlic
- Salt & pepper
- Olive oil
- Red wine vinegar
- Dijon mustard
A quick tip before making the recipe for yourself
The dressing isn’t needed for the recipe but it adds a ton of flavor if you’re watching calories. You could opt to simply pour balsamic glaze, honey or maple across but I wanted to experiment with something much more and Mediterrean-style. The acidity and the garlic notes pair well with the slight bitterness from the brussels sprouts and natural sweetness of the sweet potatoes.
Using the sheet pan to roast Brussels sprouts and sweet potatoes
- Preheat the oven to 400F.
- Now, peel and dice a large sweet potato and half the brussels sprouts. Do not chop the garlic because you want that to stay whole during the cook.
- Then, toss the ingredients in oil with salt and pepper. Also, oil the sheet pan.
- Arrange the brussels sprouts and sweet potatoes on the sheet pan as flat as possible. Then, toss the garlic pieces in the middle of the pan.
- Bake the brussels sprouts and sweet potatoes for 40-45 minutes. Keep an eye on the brussels sprouts and adjust time where needed. You do not want to burn them.
- While the recipe is cooking whip together the ingredients for the dressing.
- After the time is up, remove the brussels sprouts and sweet potatoes from the oven.
- Grab the roasted garlic and smash it up into the dressing.
- Carefully, add the hot sweet potatoes and brussels sprouts into a bowl then toss in the dressing. Give a taste for more salt in needed then serve.
What to serve with roasted Brussels sprouts and sweet potatoes
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Brussels Sprouts And Sweet Potatoes
Ingredients
- 1 pound brussels sprouts, halved
- 1 large sweet potato, skin removed & cubed
- 4 cloves garlic
- 1-2 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
Dressing
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- mashed up garlic from above, see instructions
Instructions
- Preheat the oven to 400℉.
- Now, peel and dice a large sweet potato and half the brussels sprouts. Do not chop the garlic because you want that to stay whole during the cook.
- Then, toss the ingredients in oil with salt and pepper. Also, oil the sheet pan.
- Arrange the brussels sprouts and sweet potatoes on the sheet pan as flat as possible. Then, toss the garlic pieces in the middle of the pan.
- Bake the brussels sprouts and sweet potatoes for 40-45 minutes. Keep an eye on the bottoms of the brussels sprouts and adjust time where needed. You do not want to burn them.
- While the recipe is cooking whip together the ingredients for the dressing.
- After the time is up, remove the brussels sprouts and sweet potatoes from the oven.
- Grab the roasted garlic and smash it up into the dressing.
- Carefully, add the hot sweet potatoes and brussels sprouts into a bowl then toss in the dressing. Give a taste for more salt in needed then serve.