There’s something incredibly satisfying about the simplicity of a sheet pan dinner, and this Sheet Pan Sweet Potato & Brussels Sprouts recipe is a shining example. Picture this: You’ve just come home after a long day, and the thought of cooking feels like a chore. But the moment you unwrap those fragrant sweet potatoes and Brussels sprouts, your mood transforms. With just a handful of ingredients and minimal prep, you’re about to create a colorful, nutritious meal that practically cooks itself.
I stumbled upon this recipe while trying to reinvent my weeknight dinners, tired of the same old takeout. The magic happens when pungent garlic powder mingles with earthy paprika, creating an aroma that fills your kitchen with warmth. Plus, it’s so vibrant and flavorful that you won’t even realize it’s a healthy option—perfect for both the health-conscious and those just looking for delicious home-cooked food.
Let’s dive into this easy recipe that proves eating well doesn’t have to be complicated!
Why You'll Love This Sheet Pan Sweet Potato & Brussels Sprouts
- This recipe is incredibly easy to prepare, making it perfect for busy weeknights when you want a home-cooked meal without the hassle.
- The flavor combination of sweet potatoes and Brussels sprouts is not only delicious but also creates a beautiful dish that is sure to impress your family and guests.
- With just one sheet pan to clean, this recipe is a true time-saver that allows you to enjoy your meal without the daunting cleanup that often comes with cooking.
- Its versatility means you can easily customize it with your favorite spices or add protein for a complete meal, making it a go-to recipe for any occasion.
Sheet Pan Sweet Potato & Brussels Sprouts Ingredients
For the Vegetables
• 2 medium sweet potatoes – diced to create the perfect base with natural sweetness.
• 1 pound Brussels sprouts – halved for a delightful bite and caramelization.
For the Seasoning
• 3 tablespoons olive oil – helps the vegetables roast beautifully, enhancing their flavors.
• 1 teaspoon garlic powder – adds a savory depth that complements sweet potatoes perfectly.
• 1 teaspoon paprika – introduces a mild smokiness, making this Sheet Pan Sweet Potato & Brussels Sprouts recipe irresistible.
• Salt and pepper – to taste, highlighting all the delicious flavors in this colorful mix.
How to Make Sheet Pan Sweet Potato & Brussels Sprouts
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Preheat: Set your oven to 425°F (220°C) to get it nice and hot. This high temperature will help caramelize the sweet potatoes and Brussels sprouts, bringing out their natural sweetness.
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Combine: In a large mixing bowl, toss together the diced sweet potatoes and halved Brussels sprouts. Make sure they are well mixed to ensure even roasting and a delightful combination of flavors.
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Season: Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, paprika, salt, and pepper. Toss everything together gently until the veggies are thoroughly coated in that delicious seasoning blend.
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Spread: Transfer the seasoned veggie mixture to a sheet pan, spreading it out in a single layer. This ensures they roast evenly and gives you those beautifully caramelized edges.
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Bake: Place the sheet pan in the oven and bake for 25-30 minutes. Halfway through, stir the vegetables to ensure even cooking. Keep an eye on them until they’re tender and golden brown.
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Serve: Once they’re out of the oven, serve your warm Sheet Pan Sweet Potato & Brussels Sprouts right away. Their vibrant colors and enticing aroma will surely grab everyone’s attention!
Optional: Drizzle with balsamic glaze for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Sheet Pan Sweet Potato & Brussels Sprouts Variations
Feel free to get creative with this recipe and make it your own. The possibilities are endless!
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Herb Infusion: Add fresh or dried herbs like thyme or rosemary for an aromatic twist that brings a garden-fresh flavor to each bite.
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Spicy Kick: Mix in a pinch of cayenne pepper or red pepper flakes to give your sheet pan dish a fiery kick that warms the soul.
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Maple Glaze: Drizzle a bit of maple syrup over the vegetables before roasting for a sweet glaze that balances beautifully with the savory seasoning.
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Nutty Crunch: Toss in some chopped pecans or walnuts in the last five minutes of baking for a delightful crunch that enhances the texture.
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Citrus Zing: Squeeze fresh lemon or orange juice over the veggies after they come out of the oven for a bright citrus flavor that uplifts the dish.
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Cheesy Delight: Sprinkle some grated Parmesan or feta cheese over the vegetables during the last few minutes of baking for a savory, melty topping that adds richness.
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Protein Boost: Add cooked chickpeas or shredded rotisserie chicken on the sheet pan to transform this side into a wholesome, hearty main dish.
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Sweet Potato Mash-Up: Swap in butternut squash or carrots instead of sweet potatoes for a different blend of flavors that still offers that comforting roasting quality.
Make Ahead Options
These Sheet Pan Sweet Potato & Brussels Sprouts are perfect for meal prep enthusiasts! You can chop the sweet potatoes and Brussels sprouts up to 24 hours in advance; simply store them in an airtight container in the refrigerator to keep them fresh and prevent browning. For added convenience, you can also mix the olive oil and spices together, storing that blend separately to use just before cooking. When it’s time to serve, toss the veggies with the seasoning mix, spread them on a sheet pan, and bake at 425°F (220°C) for 25-30 minutes. This way, your vibrant and flavorful dish will be just as delicious with minimal effort on busy weeknights!
How to Store and Freeze Sheet Pan Sweet Potato & Brussels Sprouts
Fridge: Store leftover sweet potatoes and Brussels sprouts in an airtight container for up to 3 days to retain their flavor and texture.
Freezer: For longer storage, freeze the cooled vegetables on a baking sheet before transferring them to a freezer-safe bag. They can last up to 3 months in the freezer.
Reheating: When ready to eat, reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through, allowing the flavors to revive.
Room Temperature: Avoid leaving cooked vegetables at room temperature for more than 2 hours to prevent spoilage.
What to Serve with Sheet Pan Sweet Potato & Brussels Sprouts?
Elevate your dinner experience with delightful pairings that complement this vibrant vegetable medley.
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Quinoa Salad: A light and fluffy quinoa salad provides a nutty flavor and a refreshing contrast to the sweetness of the dish. Toss in some diced cucumbers and cherry tomatoes for an added crunch.
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Crispy Chicken Thighs: Juicy, seasoned chicken thighs bring a savory richness that beautifully balances the earthiness of the sweet potatoes and Brussels sprouts. The delightful combination will leave your family craving more.
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Garlic Bread: Crunchy garlic bread is the perfect side for scooping up any remaining vegetables on your plate. Its buttery goodness adds a layer of indulgence that’s hard to resist.
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Hummus Platter: Serve a colorful assortment of fresh veggies, pita chips, and creamy hummus alongside your meal. This adds a fresh and zesty element to your dining experience.
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Apple Cider: A glass of sparkling apple cider harmonizes well with the earthy flavors, adding a hint of sweetness that perfectly complements the roasted goodness.
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Dark Chocolate Mousse: For a decadent finish, a rich dark chocolate mousse serves as an elegant dessert, providing a luxurious end to a nutritious meal. The bittersweet notes will impress any sweet tooth!
These pairings not only enhance the flavors but also create a memorable meal experience, bringing warmth and joy to your dinner table.
Chef's Helpful Tips
- To achieve perfectly caramelized sweet potatoes and Brussels sprouts in your Sheet Pan Sweet Potato & Brussels Sprouts recipe, be sure to cut your vegetables into similar sizes for even cooking.
- Avoid overcrowding the sheet pan to ensure that your veggies roast instead of steam, which can lead to a less desirable texture.
- For an extra flavor boost, consider marinating the vegetables in the olive oil and seasonings for a short period before baking.
- Remember to check your veggies towards the end of the cooking time and use a fork to test for tenderness, as they can quickly go from perfectly cooked to overly soft.
Sheet Pan Sweet Potato & Brussels Sprouts Recipe FAQs
How do I choose ripe sweet potatoes and Brussels sprouts?
Absolutely! When selecting sweet potatoes, look for ones that are firm with smooth skin and vibrant color. Avoid any with dark spots or soft areas. For Brussels sprouts, opt for ones that are compact, bright green, and free from yellowing leaves. Larger sprouts may be less tender, so aim for medium-sized ones for the best flavor.
How should I store my leftovers?
To keep your Sheet Pan Sweet Potato & Brussels Sprouts fresh, transfer them to an airtight container in the fridge where they’ll last up to 3 days. Make sure they’re cooled completely before sealing to avoid condensation that can affect texture!
Can I freeze the cooked vegetables?
Definitely! To freeze, allow the roasted vegetables to cool completely. Then, spread them out on a baking sheet in a single layer and freeze for about 2 hours. Once solid, transfer them to a freezer-safe bag, removing as much air as possible. They can stay delicious in the freezer for up to 3 months!
What should I do if my veggies are cooking unevenly?
The more the merrier! If you notice some pieces are browning faster than others, it’s a good idea to stir the mixture halfway through baking. If it happens again, check if your sweet potatoes and Brussels sprouts are cut into similar sizes to ensure even cooking. If they’re overcrowded, some might steam instead of roast, so give those veggies plenty of space!
Are there any allergens to consider with this recipe?
Very! This Sheet Pan Sweet Potato & Brussels Sprouts recipe is naturally gluten-free and vegan, making it suitable for various diets. However, if you add any additional ingredients or flavorings, check those for potential allergens. It’s also a good idea to be cautious if serving to pets, as certain seasonings can be harmful to them. Always keep their safety in mind!
How can I enhance the flavors of the dish?
Great question! To elevate the flavors of your Sheet Pan Sweet Potato & Brussels Sprouts, consider marinating the vegetables in olive oil and seasonings for 15-30 minutes before baking. You could also add fresh herbs like rosemary or thyme, or a squeeze of lemon juice right before serving to brighten up the dish. Enjoy experimenting with flavors!
Equipment
- Oven
- Sheet Pan
- Mixing bowl
Ingredients
For the Vegetables
- 2 medium sweet potatoes diced
- 1 pound Brussels sprouts halved
For the Seasoning
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt to taste
- pepper to taste
Instructions
How to Make Sheet Pan Sweet Potato & Brussels Sprouts
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss together the diced sweet potatoes and halved Brussels sprouts.
- Drizzle the olive oil over the vegetables, then sprinkle garlic powder, paprika, salt, and pepper, and toss until coated.
- Transfer the mixture to a sheet pan, spreading it in a single layer.
- Bake for 25-30 minutes, stirring halfway through until tender and golden brown.
- Serve warm, optionally drizzled with balsamic glaze.
