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Roasted Brussel Sprouts and Sweet Potatoes

Don't forget about your veggies this Holiday Season. This one pan, flavorful side dish is super easy to make and is a healthy additional to your holiday dinner.

Tip: Try any dried fruit or nut of your choice.


Recipe adapted from:

Roasted Brussel Sprouts and Sweet Potatoes

Total Time:






Dietary Preference(s):

Gluten Free, Vegan


  • 3 cups chopped brussel sprouts
  • 2 cups chopped sweet potato
  • 1/4 cup dried cranberries
  • 1/3 cup pecans or walnuts or almonds
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste

How to Make It


Preheat your oven to 400°F. Line a baking tray with foil, grease it lightly with olive oil and keep ready.


Trim your Brussels sprouts by cutting off the brown end and pull off any yellow leaves. Cut the large ones in half as we want them to be approximately the same size. Add to a large bowl.


Peel your sweet potato and chop into 1-2 inch pieces.
Add to the bowl.


Pour olive oil over the vegetables and add in salt and pepper. Stir until well combined and each veggie is evenly coated.


Transfer to the lined and greased baking tray and bake at 400°F in an oven for about 25-30 mins until the veggies are done (fork tender) and golden brown.


Add cranberries and choice of nut to a bowl. Add roasted vegetables and toss everything together

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