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Sheet Pan Sweet Potato & Brussels Sprouts

Sheet Pan Sweet Potato & Brussels Sprouts

This Sheet Pan Sweet Potato & Brussels Sprouts recipe is a quick and healthy weeknight meal that is colorful and delicious.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Homestyle Dinners
Cuisine: American
Keyword: brussels sprouts, easy dinner, Healthy Recipe, Sheet Pan Dinner, sweet potato, vegetarian
Servings: 4 servings
Calories: 220kcal

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.

Notes

To achieve evenly roasted vegetables, cut them into similar sizes and avoid overcrowding the pan.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 200mg | Potassium: 800mg | Fiber: 7g | Sugar: 6g | Vitamin A: 18000IU | Vitamin C: 80mg | Calcium: 100mg | Iron: 2mg
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