Crispy Roasted Sweet Potatoes and Brussels Sprouts

This roasted sweet potatoes and brussels sprouts recipe is the side dish I reach for when I want something simple, a little sweet, and with irresistibly crispy edges.

It all comes together on one sheet pan with just a handful of ingredients. The potatoes turn tender and caramelized while the sprouts get shattery and brown, and a finish of balsamic vinegar brings just enough tang to keep you going back for more.

Why This Side Dish Works

The combination hits every note: sweet, earthy, and savory with a little sharpness at the end. Plus, roasting does all the work. You toss everything together, spread it on a pan, and let the oven do its thing. The high heat turns the natural sugars in the sweet potatoes into sticky, golden edges, while the brussels sprouts get deeply browned without turning mushy.

I love that it works all year round. In the fall, it is a Thanksgiving staple; in the dead of winter, it wakes up any simple protein. And because everything cooks at the same temperature, cleanup is a breeze.

Ingredients

• 2 medium sweet potatoes (about 1.5 lbs), cut into 1-inch cubes: peel or leave the skin on, it is up to you
• 1 lb brussels sprouts, trimmed and halved: use fresh for the best crisp
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder: optional, but adds a nice savory note
• 1 tbsp balsamic vinegar

Variations / Substitutions

• Sweet potato swap: butternut squash works the same way, cut into similar cubes
• Make it spicy: add a pinch of red pepper flakes with the salt
• No balsamic?: lemon juice or apple cider vinegar gives that same brightness, or use maple syrup for a sweeter finish

Creamy Baked Boursin Chicken makes an easy main to round out the meal with these sprouts.

How To Make Roasted Sweet Potatoes and Brussels Sprouts

Step 1: Toss the Vegetables

Heat your oven to 425°F (220°C) while you prep the vegetables. Place the 2 cubed sweet potatoes and the 1 lb halved brussels sprouts on a large rimmed baking sheet. Drizzle with the 3 tbsp olive oil, then sprinkle over the 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder if you are using it. Use your hands or two spatulas to toss everything until each piece is evenly coated.

The oil should glisten on the vegetables and you will smell the garlic powder as you toss. Spread them into a single layer, leaving a little space between pieces. Crowding the pan will steam instead of roast, so use two sheets if you need to.

Step 2: Roast the Tray

Slide the sheet pan into the hot oven and roast for 25 minutes. After 25 minutes, pull the pan out and use a spatula to flip everything. The sweet potatoes should be starting to blacken at the edges and the sprouts will look shrunken and brown in spots.

Return the pan to the oven and roast another 15 to 20 minutes, until a fork meets no resistance in the sweet potatoes and the brussels sprouts are dark and crisp. Total time is about 40 to 45 minutes, but every oven runs a little different. If you like yours really charred, give it a few more minutes.

Step 3: Drizzle with Balsamic

Once the vegetables are roasted to your liking, pull the pan from the oven. Immediately drizzle the 1 tbsp balsamic vinegar over everything and use your spatula to gently toss it through so the hot vegetables soak up the tang.

The balsamic will sizzle a little on the hot pan. That is a good sign. It creates a light, sticky glaze that balances the sweetness of the potatoes without drowning the crisp bits.

Step 4: Garnish and Serve

Transfer the vegetables to a serving bowl or platter. Sprinkle with a little flaky salt and a few cracks of fresh pepper if you want. A handful of chopped parsley or a few torn mint leaves brings a fresh pop, but it is not necessary.

Serve while they are still hot, straight away. The edges will be crispiest right out of the oven, so do not let them sit too long. Spoon them next to roast chicken, grilled fish, or a grain bowl and watch them disappear.

Tips for the Crispiest Results

• For even crispier edges, let the sheet pan preheat in the oven for a few minutes before you add the vegetables
• Cut the sweet potatoes into evenly sized pieces so they cook at the same rate, and quarter any large brussels sprouts instead of halving them
• Line the pan with parchment paper for the easiest cleanup, though the vegetables will brown a little less directly on the paper
• If you want a little char on top, switch the oven to broil for the last 2 minutes, but keep a close eye on it

Roast times for the best texture:

Keeping Leftovers Fresh

• Refrigerate: Store in an airtight container for up to 4 days. The vegetables will soften, but they are still delicious.
• Reheat: Spread on a baking sheet in a 400°F (200°C) oven for 5 to 7 minutes to revive some crisp. Avoid the microwave if you can; it makes them soggy.
• Serve Cold: These are also good cold, tossed into a salad with some crumbled feta and a lemony dressing.

What Goes Well With Roasted Sweet Potatoes and Brussels Sprouts

These two work next to almost anything. I love them with a simple roast chicken, where the pan juices mingle with the balsamic. They also bulk up a grain bowl with farro, chickpeas, and a dollop of yogurt. For a vegetarian main, pile them over warm lentils with a fried egg on top.

Frequently Asked Questions

Can I use frozen brussels sprouts?

Yes, but they will not get as crispy. Thaw and pat them very dry first.

Do I need to peel the sweet potatoes?

No, the skin adds texture and fiber. Just scrub them well before cutting.

Can I add bacon?

Toss in chopped raw bacon pieces at the start and roast with the vegetables. It will render and crisp up by the time everything is done.

Is this recipe vegan?

Yes, as written, it is completely vegan.

Roasted Sweet Potatoes and Brussels Sprouts Recipe

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 231

Ingredients Method Notes

Ingredients

  

• 2 medium sweet potatoes (about 1.5 lbs), cut into 1-inch cubes
• 1 lb brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder (optional)
• 1 tbsp balsamic vinegar

Method

 

1. Preheat oven to 425°F (220°C). On a large baking sheet, toss sweet potatoes and brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated. Spread in a single layer.
2. Roast for 25 minutes. Flip the vegetables, then roast another 15 to 20 minutes, until sweet potatoes are fork-tender and sprouts are dark and crispy.
3. Remove from oven and immediately drizzle with balsamic vinegar. Gently toss on the hot pan to coat.
4. Transfer to a serving platter, sprinkle with flaky salt and fresh herbs if you like, and serve hot.

Notes

Serve these right out of the oven for the crispest texture. A drizzle of tahini or a spoonful of yogurt makes a great topping if you want extra richness.