Roasted Sweet Potatoes and Brussels Sprouts

Roasted sweet potatoes and Brussels sprouts are a simple, healthy yet delicious side dish for any occasion. Perfect for a Thanksgiving or holiday dinner and for anyone with food sensitivities because it is gluten free, dairy free, Paleo, and AIP. This recipe is a sneak peek of my holiday cookbook “ENJOY – healthy festive meals for you and your loved ones”.

Roasted Sweet Potatoes and Brussels Sprouts

Roasted sweet potatoes and Brussels sprouts are an amazing side dish for any occasion. This recipe works well for a simple weeknight dinner paired with your favorite protein, but also for a fancy holiday meal. On top of tasting delicious, this side dish is very healthy and packed with nutrients. So try this dish for your next Thanksgiving dinner or holiday party. Not only will your guests love the flavor, but you will also have a healthier holiday season.

When I changed my diet to follow the autoimmune protocol and really got into cooking, roasted sweet potatoes, and brussels sprouts were my first go-to food. It is still one of my all-time favorites, especially for the colder months of the year.

But I Don’t Like Brussels Sprouts…

I personally love Brussels sprouts but it seems like you either love them or hate them. This recipe is a very good way to introduce them even to people that are skeptical. I have gotten a lot of positive feedback from people that normally don’t like them. So if you are not a fan of steamed Brussels sprouts, give this recipe a chance. They taste very different when roasted. And since Brussels sprouts are rich in many important nutrients it is worth incorporating them into your diet.

Roasted Sweet Potatoes and Brussels Sprouts

Why You Should Make this Recipe

  • Great for Food prep: This is also a very good recipe to make large portions of and save some of it for the next day. I always intend to make a lot but end up eating most of it because it is so delicious. 
  • It is super simple and easy to make: All you need for this recipe is sweet potatoes, brussels sprouts, garlic, olive oil, fresh rosemary, salt, and pepper.
  • It is quick to whip up: Even though it has to be in the oven for approximately 40 minutes, your active prep time is about 10 minutes.

How to Make Roasted Sweet Potatoes and Brussels Sprouts

  • Cut the veggies into small pieces. See the picture above. Place on a large baking sheet. Drizzle with olive oil, minced garlic, salt, and pepper. Remove the rosemary leaves with your fingers and sprinkle evenly on the sweet potatoes and Brussels sprouts.
  • I recommend using a very sharp quality knife to cut the sweet potatoes.
  • Roast in the middle of the oven for about 40 minutes or until golden browned. Toss after 20 minutes and make sure all veggies are covered with oil. If the veggies seem a bit dry add a little extra olive oil.
  • Serve with a quality protein source or as part of a holiday spread.
  • If you want large portions of your side dish, this recipe will be for 2 people. For a dinner with multiple side dishes, like for example a holiday meal, the recipe will work for 4 people.

More Holiday Recipes

Since Thanksgiving is right around the corner, put the ingredients on your shopping list, and make it part of your Thanksgiving meal.

Now I would love to hear from you. Try the recipe and let me know what you think in the comment section below. And as always don’t forget to tag me in your food pictures on Instagram.

Happy cooking

~Annika

Print Recipe
Roasted Sweet Potatoes and Brussels Sprouts
Roasted sweet potatoes and brussels sprouts are a simple, healthy yet delicious side dish for any occasion. Perfect for a Thanksgiving or holiday dinner. This recipe is gluten free, dairy free, Paleo, and AIP.
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings
medium bowl
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings
medium bowl
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the veggies into small pieces. See the picture above. Place on a large baking sheet. Drizzle with olive oil, minced garlic, salt, pepper. Remove the rosemary leaves with your fingers and sprinkle evenly on the sweet potatoes and brussels sprouts.
  3. Roast in the middle of the oven for about 40 minutes or until golden browned. Toss after 20 minutes and make sure all veggies are covered with oil. If the veggies seem a bit dry add a little extra olive oil.
  4. Enjoy!
Recipe Notes

Tip: 1.If you want large portions of your side dish, this recipe will be for 2 people. For a dinner with multiple side dishes, like for example a holiday meal, the recipe will work for 4 people. 2. If you are roasting meat in the oven at the same time, place the meat on the lowest rack and the sweet potatoes and brussels sprouts on the highest. Add the veggies in when the meat still has 40 minutes of cooking time left.