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Roasted Sweet Potatoes and Brussels Sprouts

Roasted sweet potatoes and Brussels sprouts bake on a rimmed sheet pan at 425°F until browned and tender. The sweet potatoes turn soft and sweet while the Brussels sprouts develop crisp, browned edges.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.75 tsp salt fine
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Arrange the sweet potatoes and Brussels sprouts in a single layer on an 18x13-inch rimmed baking sheet.
  3. Drizzle the vegetables with olive oil, sprinkle with salt and pepper, and toss to coat.
  4. Roast for 25 to 35 minutes, tossing halfway through, until the vegetables are browned and tender.

Notes

For the best browning, keep the vegetables in a single layer and avoid crowding the baking sheet. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the vegetables may soften when reheated. Avocado oil can replace olive oil if needed.