• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
  • Contact
Fox Valley Foodie
menu icon
go to homepage
search icon
Homepage link
  • About the Fox Valley Foodie
  • Subscribe
  • Recipe Index
  • Contact
  • ×
    Home » Recipes » Side Dishes

    Sweet Potatoes and Brussels Sprouts

    Published: Jul 13, 2023 by Fox Valley Foodie · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    Roasted Sweet potatoes and Brussels Sprouts

    Roasted sweet potatoes and Brussels sprouts are a flavorful way to dress up any meal. Perfectly tender, and spiked with red wine vinegar and a dusting of feta.

    This easy side dish combines two of my favorite roasted vegetables. Roasted sweet potatoes are a favorite of mine on their own, but combining them with crispy Brussels sprouts adds phenomenal contrasting flavors and textures. This would be a great dish to enjoy alongside a perfectly cooked steak or any weeknight dinner.

    Sweet potatoes and Brussels sprouts.

    What is it?

    Sweet potatoes and Brussels sprouts are tossed in olive oil with a bright splash of red wine vinegar and then roasted until tender and slightly charred. The seasonings for this dish are best kept simple with salt and pepper. A dusting of crumbled feta cheese adds a wonderful finishing touch.

    Ingredients & Substitutions

    • Sweet potatoes - Sweet potatoes are considerably more dense than Brussels sprouts so they will take longer to cook. Therefore it is important to chop your sweet potatoes as small as the Brussels sprouts, if not smaller.
    • Fresh Brussels sprouts - These can be kept whole, or cut in half if they are larger. Remove the outer leaves prior to roasting.
    • Olive oil - Tossing the vegetables in olive oil helps them char as the oil heats up when roasting. Use regular olive oil, not extra virgin. Extra virgin olive oil is more expensive and not well suited for high-temperature cooking. You can add a little maple syrup too for a sweeter flavor.
    • Red wine vinegar - Balsamic vinegar is a great substitute.
    • Feta - Parmesan cheese can be substituted.
    • Seasonings - Salt and black pepper is all you need. However, garlic powder, onion powder, and crushed red pepper flakes would each be a great addition too.
    • Optional - Sweet bell peppers and red onion would be great to add as well. Crispy bacon or chopped walnuts can be added for a wonderful crunch.
    Sweet potatoes and Brussels sprouts topped with feta and served in a white dish.

    How to make them

    To make these roasted Brussels sprouts and sweet potatoes, begin by chopping the vegetables. Sweet potatoes should be chopped into one inch cubes, and Brussels sprouts can be kept whole or cut in half if they are larger. Place these all in a large bowl and add olive oil, red wine vinegar, salt, and pepper. Toss to evenly coat.

    Spread the sweet potatoes and Brussels sprouts out on a large sheet pan in a single layer and place in a preheated 400-degree oven for 40 minutes, or until sweet potatoes are tender. The Brussels sprouts will bake faster and take on a nice char. If you want the sweet potatoes to char more you can give them a 10-20 minute head start in the oven.

    Remove from the oven when finished roasting, dust with crumbled feta, and serve immediately.

    Roasted Sweet potatoes and Brussels sprouts with feta in dish on purple towel.

    Storing & Reheating Leftovers

    Any leftover Brussels sprouts and sweet potatoes should be stored in an airtight container and kept in your refrigerator for up to one week. You can reheat the leftovers in the microwave, or in a 350 degree oven until warmed through.

    Sweet potatoes and Brussels sprouts in a white dish viewed from above

    Sweet Potatoes and Brussels Sprouts

    Roasted sweet potatoes and Brussels sprouts are wonderfully tender, spiked with red wine vinegar and a dusting of feta.
    No ratings yet
    Print Pin Rate Save Saved
    Course: Side
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 300kcal
    Author: Fox Valley Foodie

    Equipment

    • Rimmed baking sheet

    Ingredients

    • 1 pound sweet potatoes (chopped into 1" cubes)
    • 1 pound Brussels sprouts (kept whole or cut in half if larger)
    • ¼ cup olive oil
    • 1 ½ tablespoon red wine vinegar
    • ½ teaspoon salt
    • ¼ teaspoon fresh ground black pepper
    • ⅓ cup crumbled feta

    Instructions

    • Preheat oven to 400 degrees.
    • Place chopped sweet potatoes and Brussels sprouts in a large bowl and add oil, vinegar, salt, and pepper. Toss to evenly coat.
    • Spread sweet potatoes and Brussels sprouts evenly on a large baking sheet and place on the center rack of the oven. Roast for 40 minutes, or until the Brussels sprouts are charring and the sweet potatoes are tender.
    • Remove from oven, place in a serving dish, top with feta, and serve.

    Notes

    For best results, make sure to chop your sweet potatoes small enough, or they will not be done in time. If this happens, remove the Brussels sprouts and keep them warm while the sweet potatoes continue to cook.
    Tip: Lining your baking sheet with greased parchment paper or aluminum foil will make cleanup easier and prevent sticking. 

    Nutritional Information

    Calories: 300kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 522mg | Potassium: 823mg | Fiber: 8g | Sugar: 8g | Vitamin A: 16996IU | Vitamin C: 99mg | Calcium: 143mg | Iron: 2mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on May 26, 2020.

    More Roasted Vegetable Recipes

    • Roasted Portobello Mushrooms
      Roasted Portobello Mushroom Caps
    • Roasted Broccoli and Carrots
      Roasted Broccoli and Carrots
    • Parmesan Roasted Carrots
    • Roasted potatoes and onion
      Roasted Potatoes and Onions

    Get My FREE eCookbook

    mailer

    Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up!

    « Taco Dip with Meat
    Vanilla Mocha Iced Coffee »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe

    15834

    Get each tantalizing new recipe

    sent directly to your inbox.

    AND GET MY eCOOKBOOK FREE!

    Search for your favorite post!

    Popular Recipes

    Brown Sugar Meatloaf with Secret Ingredient

    Brown Sugar Meatloaf - With a Secret Ingredient

    How to make paprika

    How to Make Paprika

    Fried chicken gizzards recipe.

    Fried Chicken Gizzards

    Homemade mozzarella sticks with string cheese

    Homemade Mozzarella Sticks with String Cheese

    Venison Meatloaf Recipe

    Venison Meatloaf

    Slow Cooker Chicken Thighs - Bone In

    Slow Cooker Chicken Thighs (Bone-In)

    Close up Sloppy Joes

    Homemade Manwich (Sloppy Joes)

    Big Mac Sauce Copycat Recipe

    McDonald's Big Mac Sauce (Copycat Recipe)

    As featured in yahoo, buzzfeed, oprah, msn and more!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Fox Valley Foodie, LLC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required