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

Roasted sweet potatoes and Brussels sprouts are a flavorful side for any meal. Perfectly tender, and spiked with red wine vinegar and a dusting of feta.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side
Cuisine: American
Servings: 4
Calories: 300kcal


  • 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 pepper
  • cup crumbled feta


  • 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 in the the oven on the center rack. 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.


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.


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