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Roasted brussels sprouts and sweet potates in white serving dish.

Roasted Brussels Sprouts & Sweet Potatoes

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5 from 1 review

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


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.


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


  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.


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


  • 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