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Oven-Roasted Sweet Potatoes and Brussels Sprouts

Oven-Roasted Sweet Potatoes and Brussels Sprouts

Oven-Roasted Sweet Potatoes and Brussels Sprouts

Creamy sweet potatoes and crunchy brussel sprouts? Yes, please! This dish is a perfect side for a warm and cozy autumn meal.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6-8 1x
  • Category: Sides & Sauces


  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large sweet potatoes, cut into 1-inch cubes
  • 4 cloves garlic, smashed
  • 1/3 cup olive oil, plus extra for the pan
  • 1/4 teaspoon garlic salt
  • Salt and pepper to taste
  • 12 tablespoons red wine vinegar


  1. Preheat the oven to 400 degrees F.
  2. Place the Brussels sprouts, sweet potatoes, and garlic in a large bowl.
  3. Pour the olive oil over the vegetables.
  4. Add the garlic salt, salt and pepper to taste. Stir to coat.
  5. Drizzle a little olive oil onto the baking sheet and spread evenly with a brush.
  6. Pour the veggies onto the pan.
  7. Roast for 40 to 45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  8. Place the veggies in a serving bowl and toss with the red wine vinegar to taste. Serve.

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