Roasted Brussel Sprouts and Sweet Potatoes

Looking for the perfect side dish for your holiday table? These oven roasted brussel sprouts and sweet potatoes are a tasty addition to any weeknight dinner or Thanksgiving menu.


For the Roasted Brussel Sprouts – Brussels sprouts – Olive oil – Salt – Black pepper

Prepare the Brussel Sprouts

Slice the brussel sprouts in half and place them in a medium bowl. Then mix in salt, pepper and olive oil.

Next, place cut side down on a large baking sheet. Roast for 20-25 minutes.

During the last 10 minutes of roasting, evenly spread the pumpkin seeds over the pan and flip the brussel sprouts.

Prepare the Sweet Potatoes

Using the same bowl as the brussel sprouts, toss the cubed sweet potatoes with olive oil, maple syrup, cinnamon and salt.

Spread the mixture in an even layer on a large sheet pan and roast in the hot oven for 20-25 minutes. Flip sweet potatoes halfway through baking.

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