Roasted Brussels Sprouts & Sweet Potatoes

This Roasted Brussels Sprouts and Sweet Potatoes dish? It’s the kind of side that’s great for any occasion, from your laid-back weeknight dinners to those fancy holiday spreads where you want to impress your guests.

Crispy Brussels sprouts, tender sweet potatoes, and a medley of flavors including garlic, lemon, Parmesan, honey Dijon mustard pecans, pomegranate seeds, and fresh thyme. It’s like a party for your taste buds waiting to happen.


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

These sprouts and sweet potatos are filled with so much flavor! Pomegranate seeds, garlic and honey and a delightful crunch from the pecans. The earthiness of the fresh thyme pairs so well with the roasted veggies. This is the perfect side dish for Thanksgiving and Christmas dinner!

Roasted brussels sprouts and sweet potatoes with thyme served on a white plate with a fork.

Why You’ll Love This Recipe

Delicious Flavors: This dish combines the earthy goodness of Brussels sprouts and sweet potatoes with the zing of garlic, lemon, and the sweet-tangy kick of honey Dijon mustard.

The Perfect Blend of Textures: With crispy roasted Brussels sprouts, tender sweet potatoes, crunchy pecans, and juicy pomegranate seeds, you get a delightful mix of textures in every bite, making you want to come back for seconds.

Visually Appealing – Not only are these roasted vegetables delicious, they are sure to catch the eye of your dinner guests at any special occasion.

Plated finish dish of roasted brussels sprouts and sweet potatoes.

Ingredients for Roasted Brussels Sprouts & Sweet Potatoes with Pecans

This recipe uses simple ingredients that you should either have on hand or easily find in the grocery store.

Labelled ingredients for roasted brussels sprouts and baked potatoes.
  • Brussels sprouts
  • Sweet potatoes
  • Olive oil – or you can substitute avocado oil
  • Fresh garlic –
  • Fresh lemon juice
  • Salt & Black Pepper
  • Parmesan cheese – freshly grated is best
  • Honey
  • Dijon mustard
  • Parsley
  • Pecans
  • Pomegranate seeds – or substitute dried cranberries or currants instead!
  • Fresh thyme

How to Roast Brussels Sprouts & Sweet Potatoes

You can find a full, printable recipe card by scrolling to the bottom of this page. I’ve included some helpful photos with tips to help you with the recipe. Let’s get to making this recipe!

Chopped ingredients for roasted Thanksgiving vegetables.

STEP ONE – Preheat oven to 400°F.

STEP TWO – Next, Clean and dry the brussels sprouts and sweet potatoes.

STEP THREE – Cut off the little brown ends of the Brussels sprouts. Remove any brown or yellow leaves, then cut the sprouts in half lengthwise. Place in baking dish.

STEP FOUR – Cut the sweet potatoes so that they are bite-sized bites. (we didn’t peel them – peeling is optional). Place the sweet potatoes in the baking dish with the brussels sprouts.

Chopped vegetables placed in white casserole dish with salt, pepper and garlic.

STEP FIVE – Add 1/8 cup of olive oil to the baking dish, minced garlic and 1/2 of the juice from the lemon, 1/2 teaspoon salt & pepper. Mix until the vegetables are well-coated.

STEP SIX – Bake for 20 minute, then give the vegetables a stir. Bake for an additional 20 to 25 minutes or unitl the vegetables are fork-tender and have a nice golden brown color.

Dijon mustard, Parmesand cheese mixture in small white bowl.

STEP SEVEN – In a small mixing bowl, combine 1/8 teaspoon olive oil, the remaining lemon juice, Parmesan, honey, Dijon mustard, and 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix until well combined.

Honey mustard mixture is spread on top and mixed with the vegetables.

Pour the mixture on top of the vegetables and stir just until combined.

Fresh parlsey, pomegranates and chopped pecans are added to the roasted vegetables.

STEP EIGHT – Top with fresh parsley, pecans and pomegranate seeds. Stir until combined.

STEP NINE – Top with fresh thyme and enjoy!

How Do I Store the Leftovers?

You can store the leftovers in a cooled baking dish, covered with plastic wrap or aluminum foil, placed in the refrigerator for 3 to 4 days.

I don’t recommend freezing leftovers as the veggies will be a soft and mushy when thawed.

Variations

Change up the veggies: Add in onions, bell peppers or carrots to this dish before baking.

Try different potatoes: You can replace the sweet potatoes with Yukon Gold potatoes, small red potatoes or fingerling potatoes.

Try these for dessert!

I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let’s connect via Facebook, Instagram & Pinterest!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted brussels sprouts and sweet potates in white serving dish.

Roasted Brussels Sprouts & Sweet Potatoes


  • Author: Sandra Flegg
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

This Roasted Brussels Sprouts and Sweet Potatoes dish? It’s the kind of side that’s great for any occasion, from your laid-back weeknight dinners to those fancy holiday spreads where you want to impress your guests.


Ingredients

1 1/2 pounds brussel sprouts, cut

4 cups sweet potatoes, cubed

1/4 cup olive oil or avocado oil, divided

3 garlic cloves, minced

Juice of 1 lemon, divided

1 teaspoon coarse kosher salt, divided

1 teaspoon ground black pepper, divided

1/4 cup grated parmesan

1 tablespoon honey

1 teaspoon Dijon mustard

1/2 cup parsley

1/2 cup pecans

2 ounces pomegranate seeds

1/2 teaspoon thyme, fresh


Instructions

  1. Preheat the oven to 400° F.
  2. Clean and dry the brussels sprouts and sweet potatoes. Cut off the little brown ends of the brussesl sprouts. Take off any brown or yellow leaves.
  3. Cut the brussels sprouts in half longways. Place in the baking dish.
  4. Cut the sweet potatoes so they are in bite-size bites. Place in a 9×13 baking dish.
  5. To the baking dish add ⅛ cup olive oil, 3 cloves of garlic, ½ of the juice from the lemon, ½ teaspoon salt, and ½ teaspoon pepper. Mix until the vegetables are coated
  6. Bake for 20 minutes. Mix the vegetables around. Bake for an additional 20 to 25 minutes or until the vegetables are fork-tender and have a nice golden brown color.
  7. In a small bowl add ⅛ teaspoon olive oil, half of the lemon juice, parmesan, honey, Dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper.  Mix until combined. Pour over the vegetables. Mix until incorporated.
  8. Top with parsley, pecans, and pomegranate seeds. Mix until incorporated.
  9. Top with fresh thyme.

Notes

You can store the leftovers in a cooled baking dish, covered with plastic wrap or aluminum foil, placed in the refrigerator for 3 to 4 days. 

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dishes
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 315
  • Sugar: 11.8 g
  • Sodium: 366 mg
  • Fat: 17.4 g
  • Saturated Fat: 2.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 37.9 g
  • Fiber: 8.7 g
  • Protein: 7.9 g
  • Cholesterol: 2.4 mg

Keywords: roasted brussels sprouts and sweet potatoes

 

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star