Home » Recipes » Roasted Sweet Potatoes and Brussels Sprouts

Roasted Sweet Potatoes and Brussels Sprouts

The combination of sweet potatoes and Brussels sprouts bathed in a flavorful thyme and olive oil dressing make this a deliciously healthy side that’s sure to get rave reviews.

This dish pairs well with almost any protein such as tofu, beef, fish or chicken and is gluten-free and vegan friendly.

Prep ahead

Looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout busy weeknights? You can chop your potatoes and sprouts beforehand and refrigerate them until you make this amazing dish (up to 3 days ahead).

Some ways to “reinvent” your leftovers:

  • Crunchy sweet potatoes and Brussels sprouts quesadillas: Add leftovers to a tortilla. Top it with a small amount of cheese, protein of choice and a second tortilla. Grill it and top with avocado slices, salsa and a dollop of Greek yogurt.
  • Buddha bowls: Served in a bowl (cold) with a small amount of wilted spinach, beans, avocado and leftover chicken, pork or baked tofu
  • Topped with scrambled eggs: We’ll serve anything with scrambled eggs. It’s literally one of the BEST ways to mix and match leftovers!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Sweet Potatoes and Brussels Sprouts


  • Author: hello@thespotmediagroup.com
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

The combination of sweet potatoes and Brussels sprouts bathed in a flavorful thyme and olive oil dressing make this a deliciously healthy side that’s sure to get rave reviews. This dish pairs well with almost any protein such as tofu, beef, fish or chicken and is gluten-free and vegan friendly.


Ingredients

Scale

Instructions

  • Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
  • Sweet potatoes and Brussels sprouts should be cut around the same size (1/4 inch) so they cook evenly. Toss sweet potatoes and Brussel Sprouts with EVOO, chopped thyme, salt and pepper.
  • Arrange veggies in a single layer on baking sheet. Bake vegetables for 20 minutes. Remove from oven, toss vegetables, return to oven and bake an additional 8-10 minutes. For crispier vegetables, broil on low for an additional 2-4 minutes, stirring frequently.
  • Serve alongside your favorite protein and enjoy!

Notes

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Recipes
  • Method: Prep Now, Cook Later, Sheet Pan, Too Easy

Keywords: Side Dish, Roasted Sweet Potatoes, Brussels Sprouts

TAGS: Holiday
You May Also Enjoy

Join The Conversation

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

Hi beautiFULL, We’re Pam and Kalie

If you want your family to live a healthier life, you’ve come to the right place! Our simple wellness practices have been handed down for three generations and are the secret weapon to staying healthy and sane.

Learn More

Categories

Archive

GET YOUR FREE GUIDE

Real Food Crash Course

Learn how to cut out processed food in a realistic and manageable way.

Free Guide Food – Real Food Crash Course

"*" indicates required fields