Go Back
Roasted Brussels Sprouts and Sweet Potatoes on Plate
Swaggy Eats

Roasted Brussels Sprouts and Sweet Potatoes

This simple roasted side dish combines sweet potatoes and Brussels sprouts for a nutrient-packed, fiber-rich, and antioxidant-loaded addition to any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 large Sweet Potatoes
  • 2 cups Brussell Sprouts
  • 2 tbsp Avocado Oil Can substitute with Olive Oil
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 1 tbsp Grated Parmesan Cheese

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
  2. Peel and cube the sweet potatoes into bite-sized pieces. Trim and halve the Brussels sprouts.
  3. In a large bowl, combine the sweet potatoes, Brussels sprouts, oil, cinnamon, and nutmeg. Toss until everything is evenly coated.
  4. Transfer the vegetables to the baking dish, spreading them out evenly, and cover the dish with tin foil.
  5. Bake for 15 minutes with the foil on, then remove the foil and bake for an additional 10–15 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  6. Remove from the oven, sprinkle with grated Parmesan cheese, and serve warm.

Notes

Covering the dish with foil at first helps lock in moisture, resulting in perfectly roasted vegetables every time!
For additional flavor add 1/4 cup of Craisins along with the Parmesan cheese