This roasted Brussel sprouts and sweet potatoes recipe is sweet, savory, tangy, and so tasty that even veggie haters can’t resist it. Quick and easy to make, all the ingredients combine and cook on a single sheet pan in under an hour. It’s perfect for everything from weeknight dinners to holiday meals! Gluten-free, dairy-free, and vegan-friendly.
Believe it or not, this sheet pan side dish started with leftovers in the fridge—and ended up earning a spot on our Thanksgiving menu. The roasted Brussels sprouts, sweet potatoes, apples, and bacon bring a little of everything to one pan. Every bite is sweet, savory, crispy, and colorful.
Since there are only a few of us for Thanksgiving this year, we’re keeping the menu small with a few really good sides, like my vegan green bean casserole and vegan sweet potato casserole. This one fits right in and is simple to prepare, making for a stress-free holiday.
I’ve also tested this recipe in the air fryer, which frees up the oven for everything else. You’ll need to cook the vegetables in two batches, but the air fryer takes about the same amount of time as roasting everything on one pan. Plus, the vegetables come out just as crisp around the edges!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Sweet Potatoes – Look for potatoes with dark orange skins that are free from brown spots or cuts. Sweet potatoes are an excellent source of vitamin A and fiber and, as you might guess, provide a sweeter flavor than white or yellow potatoes.
- Brussels Sprouts – An excellent source of fiber, vitamin K, and vitamin C, Brussels sprouts have an earthy flavor that balances the sweetness of the potatoes. Look for Brussels sprouts that are roughly the same size for even roasting.
Pro-Tip: Halve small sprouts and quarter larger ones so the pieces are similar in size and roast evenly.
- Shallots – I love to include shallots to give the dish a subtle sweet, savory flavor.
- Apple – I recommend using a firm apple such as Honeycrisp, Pink Lady, Braeburn, Fuji, or Granny Smith. Avoid softer varieties like McIntosh, which can become mushy when roasted.
- Seasonings – Smoked paprika, garlic powder, salt, and pepper enhance the savory flavors and add just a hint of heat, giving the roasted sweet potatoes and Brussel sprouts lots of depth.
- Bacon or vegetarian substitute- Bacon adds a delicious salty, smoky, savoriness to the dish. I use regular bacon, but turkey bacon will also work if needed. Or, skip the bacon and add toasted pecans or your favorite nuts just before serving for extra crunch.
Tip: I cook the bacon separately and add it during the last few minutes of roasting so it crisps up without releasing all that grease onto the vegetables. It also keeps the bacon from burning while the sweet potatoes finish cooking. For a quick option, microwave the bacon according to the package directions, then drain and dice before adding it to the pan.
- Maple Dijon Dressing – A simple blend of Dijon mustard, maple syrup, and apple cider vinegar provides the perfect finishing touch, giving the dish a sweet, savory, tangy taste.
Note: This makes a lightly dressed side dish. Double the dressing if you prefer more coverage. Adjust the dressing consistency as needed, adding water for a drizzly consistency. Also, feel free to adjust the flavor, adding more maple syrup for sweetness or extra apple cider vinegar for a tangier taste.
How to Make Roasted Brussel Sprouts and Sweet Potatoes
This recipe is an easy sheet pan option that comes together quickly! Here’s an overview of the process:
- Prep the sweet potatoes. Toss the sweet potatoes with oil and spices. Then, arrange them in an even layer on a prepared baking sheet, and roast for about 15 minutes. This ensures they turn out nice and tender without burning the other ingredients!
- Add the remaining produce. Toss the Brussels sprouts, shallot, and apple with oil and seasonings, and add the mixture to the sheet pan with the sweet potatoes.
Pro-Tip: Place the Brussels sprouts cut side down to promote caramelization, creating the crisp edges we want.
- Roast. Make sure the ingredients are spread out in a single layer, and roast until the sweet potatoes are tender, the Brussels sprouts have browned edges, and the apples are tender. I always rotate the pan halfway through to promote even cooking!
Note: Keep everything in a single layer with minimal overlap. Use an extra-large rimmed sheet pan if needed to prevent overcrowding.
- Add bacon. Sprinkle the cooked, diced bacon over the sheet pan in the last few minutes of roasting, letting it heat through and crisp.
- Add the dressing. While the veggies roast, whisk the dressing ingredients in a bowl. Then, let the roasted Brussel sprouts and sweet potatoes cool slightly, and drizzle the dressing on top.
- Serve. Toss to combine, season to taste, and enjoy warm!
Note: The exact roasting times will vary depending on your oven and the size of your produce. Keep a close eye on your ingredients, and adjust the cooking time as needed.
Air Fryer Option
Need to save oven space? This roasted Brussel sprouts and sweet potatoes recipe works just as well in the air fryer!
- Prep the ingredients. Follow the recipe directions to season the sweet potatoes and remaining produce, keeping the potatoes separate.
- Preheat the air fryer. Let your air fryer heat to 380°F.
- Cook the sweet potatoes. Arrange the seasoned sweet potatoes in an even layer, and cook for 12-16 minutes, shaking halfway through, until they’re fork-tender with crisp edges. Transfer to a serving bowl.
- Cook the remaining produce. Add the Brussels sprouts, apples, and shallot to the basket. Air fry for 10-15 minutes, shaking halfway through. Begin checking the apples and shallot after 8 minutes, removing any pieces that finish early.
- Add the bacon. In the last 2-3 minutes of cooking, sprinkle the cooked, diced bacon over the ingredients, letting the pieces warm through and crisp.
- Serve. Combine everything in a serving bowl, drizzle the maple Dijon dressing on top, toss to combine, and enjoy warm.
Note: Cook in additional batches if needed to keep the ingredients in a single layer.
My Favorite Ways to Serve
This roasted Brussel sprouts and sweet potatoes dish will have a permanent spot alongside some of my other favorite gluten-free Thanksgiving recipes, adding color, flavor, and nutrients to my holiday meals.
However, it’s also great as an easy side dish with every day meals. I like to pair it with protein-rich main courses like my honey mustard chicken thighs or maple Dijon salmon for a family-friendly dinner.
FAQs
Yes, as with all fresh produce, it’s a good idea to thoroughly rinse your Brussels sprouts to remove any dirt or debris before you begin. Be sure to pat them as dry as possible so they crisp instead of steam
No, there’s no need to boil either the sweet potatoes or Brussels sprouts ahead of time for this recipe.
Make sure to slice your Brussels sprouts in half! It helps the veggies release some of the sulfur-containing phytochemicals as they roast, lessening the bitter taste. Also, look for medium to smallish Brussels sprouts, as they tend to have a milder flavor than overly large sprouts.
It’s up to you! I prefer to leave the peel on to preserve the fiber, but you can easily remove it before seasoning and roasting if you aren’t a fan of the texture.
More of Our Favorite
Vegetable Side Dish Recipes
Roasted Brussel Sprouts and Sweet Potatoes Recipe
Print PinIngredients
- 2 medium sweet potatoes peeled and cut into ½-inch cubes (about 3 cups)
- 2 cups Brussels sprouts trimmed and halved if small or quartered if large
- 1 large shallot or ½ large red onion sliced
- 1 large firm apple cored and cut into ¾-inch chunks (see notes)
- 2 tablespoons olive oil divided
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt divided, plus more to taste
- ¼ teaspoon black pepper divided
- 4-6 slices bacon cooked, drained, and diced (see notes)
Maple Dijon Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup, plus more to taste
- 1-2 teaspoons apple cider vinegar
- 1-2 teaspoons water, as needed to thin
Instructions
See blog post for air fryer option
- Preheat the oven to 425°F. Set out a large rimmed sheet pan, approximately 18 by 13 inches.
- Toss the sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread on the sheet pan and roast for 15 minutes.
- Toss the Brussels sprouts, shallot, and apple with the remaining 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add to the sheet pan and spread everything into a single layer, placing the Brussels sprouts cut-side down where possible.
- Roast for 15–25 minutes more, tossing halfway through, until the sweet potatoes are tender, the Brussels sprouts have browned edges, and the apples are tender but still hold their shape.
- Sprinkle the cooked, diced bacon over the sheet pan during the last 3–5 minutes of roasting to warm through and crisp further.
- Meanwhile, whisk together the Dijon mustard, maple syrup, and 1 teaspoon apple cider vinegar. Add water as needed for a drizzling consistency. Taste and add more maple syrup for sweetness or vinegar for tang.
- Let the roasted mixture rest for 3–5 minutes, then drizzle lightly with the dressing. Gently toss, taste, and adjust salt and pepper if needed. Serve warm with any remaining dressing alongside.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Store extra dressing separately. Reheat on a sheet pan at 375°F for 10–15 minutes, or until heated through, to help crisp the vegetables and bacon.
- Quick bacon prep: Microwave bacon between paper towels on a microwave-safe plate according to package directions. Drain, cool slightly, and dice. Add during the last few minutes of roasting to crisp without adding excess grease to the vegetables. See blog for vegetarian option.
- Brussels sprouts: Halve small sprouts and quarter larger ones so the pieces are similar in size and roast evenly. Begin checking after 15 minutes.
- Apples: Use a firm apple such as Honeycrisp, Pink Lady, Braeburn, Fuji, or Granny Smith. Avoid softer varieties like McIntosh, which can become mushy when roasted. For firmer apples, add during the last 10–12 minutes of roasting vs with the Brussels sprouts.
- Sheet pan size: Keep everything in a single layer with minimal overlap. Use an extra-large rimmed sheet pan if needed to prevent overcrowding.
- Dressing: This makes a lightly dressed side dish. Double the dressing if you prefer more coverage.
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