Smokey Roasted Brussel Sprouts and Sweet Potatoes

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I just love roasted Brussel sprouts.  There was once a time I hated them, but this recipe converted me.  Ever since then, I have been roasting Brussel sprouts any way I can.  This is my latest roasted Brussel sprouts recipe.  This time I added sweet potato.   Another one of my favorites!

roasted brussel sprouts

These were seriously amazing you guys!  When I ate them, I also added some pecans and avocado.  So good! I will be making this again for sure.  This recipe would be great as a side dish.  You could also add your favorite protein to make it a complete meal.

Smokey Roasted Brussel Sprouts

Smokey Roasted Brussel Sprouts and Sweet Potatoes


Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

A super easy side dish!
  1. Preheat oven to 350.
  2. Add the cubed sweet potato and the quartered Brussel sprouts to a bowl.
  3. Add the remaining ingredients and mix all the vegetables well so they are completely coated.
  4. Spread the vegetables onto a lined baking sheet.
  5. Bake for about 30-40 minutes, stopping halfway to stir the vegetables around.
This recipe should last at least a week in the fridge. Enjoy!













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16 thoughts on “Smokey Roasted Brussel Sprouts and Sweet Potatoes

    1. Roasted Brussels are my fave and I am loving smoked paprika on everything lately. And of course avocado makes everything better. 🙂

  1. I usually do my roasted Brussels sprouts with just olive oil and black pepper. Roasted is really the only way I like them. What I like about this recipe is that it combines the starch and veggie, which simplifies meal prep. I also like the idea of adding pecans. So I’m putting it on my list of recipes to try when the weather cools down – if it ever does…

  2. This recipe sounds great. My question is this…..can frozen sprouts be used here, and if so, how do you cook them? Thanks!

    1. Thank you! I have never used frozen sprouts before. I am guessing they could work. Maybe let them defrost on the counter and then use them in this recipe? Just a guess.

  3. Delicious! I doubled the sauce mixture and used 2 pans because I had a lot of veggies. I was excited my 1 year old ate the brussel sprouts! And she loves sweet potatoes so she gobbled them up too of course. I will try this sauce again on other roasted veggies too, such as asparagus, green beans, or potatoes/carrots/parsnips. Thanks for the great recipes!

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