Roasted Sweet Potato and Brussels Sprouts

I’ve mentioned it before, but I love roasted vegetables. They make a great side dish, but they’re also so good on top of salads.

It’s so unbelievably easy to roast vegetables too – it requires very little hands on interaction.

You simply toss the vegetables in oil, I used Laconiko olive oil, and sprinkle with whatever seasoning you want!

For this dish I chose to sue salt, pepper, garlic, and thyme again.

Roasted brussels sprouts are always a solid choice, but I decided to add the sweet potato to spice it up.

The sweet potato added a nice hint of sweetness without adding any sugar or maple syrup.

Delicious, crunchy, crispy roasted vegetables.

You could easily mix this up and do almost any other vegetable in place of the sweet potato.

I ate about half of it as a meal then saved the rest to bring to work the next day.

Let me know if you try this with a different combination and it turns out great!


Roasted Sweet Potato and Brussels Sprouts
Prep time
Cook time
Total time
Roasted vegetables area great dish in the summer. They taste great straight out of the oven or right out of the refrigerator. Eat them as a side dish or throw them on a salad!
Serves: 4
  • 1 pound brussels sprouts
  • 1 sweet potato
  • 1 tablespoon olive oil
  • 2-3 cloves garlic
  • 1 teaspoon thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. Preheat your oven to 400 degrees F.
  2. Clean the brussels sprouts and then cut them each in half.
  3. Peel and dice the sweet potato.
  4. Toss the brussels sprouts and sweet potato in the olive oil, garlic, thyme, salt, and pepper then spread on a baking pan lined with tin foil.
  5. Bake in the oven for 30 minutes, stirring once in the middle.
Nutrition Information
Serving size: 1 cup