Oven Roasted Sweet Potatoes and Brussels Sprouts

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A hearty side dish for those cold winter days! Oven Roasted sweet potatoes and Brussels Sprouts pair extremely well in this healthy and easy recipe.


  • 2 sweet potatoes (peeled and cut into bite size pieces)
  • 2530 Brussels sprouts (ends trimmed and sliced in half)
  • 1 tablespoon fresh thyme
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon celery salt


  1. Preheat oven to 400ºF.
  2. In a large pan over high heat, add butter, 1 tablespoon olive oil and thyme. When the butter is bubbling, add sweet potatoes and Brussels sprouts. Cook for 6 minutes.
  3. Cover a cookie tray with parchment paper and transfer vegetables to it.
  4. Drizzle 1/2 tablespoon olive oil and evenly sprinkle curry powder, kosher salt, white pepper and celery salt on the vegetables. Toss well using your fingers.
  5. Roast in the oven for 15-20 minutes or until vegetables are tender. Serve.


This roasted sweet potato and Brussel sprouts dish will keep refrigerated for up to 4 days.


Keywords: recipe, appetizer, Thanksgiving, Christmas, gluten-free, vegan

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