Roasted Sweet Potatoes + Brussels

A simple nourishing side from Natalie’s kitchen — caramelized sweet potatoes and crispy Brussels sprouts roasted together until golden, comforting, and full of flavor.

This is one of those easy sheet pan recipes that somehow works with almost everything.

Simple enough for busy weeknights.
Beautiful enough to serve at gatherings.

The sweetness from the roasted potatoes pairs perfectly with the crispy savory edges of the Brussels sprouts.

Minimal ingredients.
Big cozy energy.

Why We Love It

Sweet Potatoes
Rich in fiber, antioxidants, and grounding nourishment.

Brussels Sprouts
Perfectly crispy edges with beautiful flavor and texture.

Simple Ingredients
Just olive oil, salt, and pepper letting the vegetables shine.

Meal Prep Friendly
Perfect for bowls, lunch plates, protein pairings, and easy dinners throughout the week.

Ingredients

2 sweet potatoes, cubed
1 pound Brussels sprouts, halved
2 tablespoons extra virgin olive oil
sea salt
fresh black pepper

Optional:

garlic powder
paprika
red pepper flakes
fresh herbs
parmesan

Directions

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Add sweet potatoes and Brussels sprouts to the pan.

Drizzle with olive oil and season generously with salt and pepper.

Toss well and spread evenly.

Roast for about 45 minutes to 1 hour, flipping halfway through, until golden and caramelized.

Serve warm.

Glow Note

Simple vegetables roasted well can honestly become the foundation of so many nourishing meals.

I come back to recipes like this constantly during busy weeks.

 

Love + Eat Well,
Natalie