Roasted Brussels Sprouts and Sweet Potatoes are the perfect high fiber side dish to pair with your favorite protein. Brussels sprouts, red onion, and sweet potatoes tossed in olive oil, garlic powder, cumin, salt, and pepper, then roasted on one sheet pan.
Why You’ll Love Roasted Brussels Sprouts and Sweet Potatoes
I always focus on getting fiber at meals to feel full longer and to support healthy digestion. These Roasted Brussels Sprouts and Sweet Potatoes provide 11.5 grams fiber per serving! Enjoy them with a protein to make a nutritious and filling balanced meal.
These vegetables are prepared easily on a sheet pan. Just toss them in olive oil and seasonings then add to the sheet pan and roast!
Ingredients
- Sweet potatoes: high fiber and full of potassium and vitamins A and C.
- Brussels sprouts: rich in vitamins K and C, and provide folate and fiber.
- Red onion: contain the antioxidant, quercetin along with fiber and vitamin C.
- Olive oil: nutrient-rich fat for roasting. Avocado oil is another good oil to use.
- Garlic powder, cumin, salt, & pepper: adds lots of flavor.
- Fresh thyme: optional to add after roasting for a bright and peppery flavor.
How to Make Roasted Brussels Sprouts and Sweet Potatoes
Preheat oven to 400°F. Prepare large sheet pan either with oil or use silicone baking mats.
In a large mixing bowl, add sweet potatoes, olive oil, garlic powder, cumin, salt, and pepper. Stir to combine. Spray with additional olive oil as needed to ensure evenly coated. Add sweet potatoes in a single layer on sheet pan.
Using the same large mixing bowl, add Brussels sprouts, onion, olive oil, garlic powder, cumin, salt, and pepper. Stir to combine. Spray with additional olive oil as needed. Add to sheet pan with sweet potatoes in a single layer. Roast for 25 minutes, then turn vegetables over. Continue roasting for 15-25 minutes or until Brussels sprouts and sweet potatoes have brown edges.
Top with fresh thyme.
Tips
- Store in airtight container for about 4 days.
- To keep the crispiness, reheat in an air fryer or toaster oven.
What to Pair with Roasted Brussels Sprouts and Sweet Potatoes
These roasted vegetables make a great high fiber side to pair with your favorite protein to make it a filling and balanced meal. Here are a few high protein dishes to make:
- Beef and Cauliflower Meatballs: These are also roasted at 400°F so you can prepare these after putting the Brussels sprouts and sweet potatoes in the oven. Then, add them into the oven when it is time to flip over the vegetables.
- Everything Bagel Chicken Nuggets in Air Fryer
- Almond Crusted Cod in Air Fryer
- Baked Greek Salmon
- Ground beef seasoned with cumin and chili powder
- Grilled chicken
Try These Meal Prep Recipes Next:
- Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
- Maple Chicken and Butternut Squash Sheet Pan Meal Prep
- Dijon Mustard Chicken and Spiced Sweet Potatoes Sheet Pan
- Baked Feta Salmon and Pasta
- Chicken Fajita Bowl: Easy Sheet Pan Meal Prep
- Chicken & Roasted Vegetable Quinoa Bowls
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Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
Sweet Potatoes
- 4-5 sweet potatoes, about 900 g total cut into 1/2 inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Brussels Sprouts & Onion
- 1 pound Brussels sprouts, trimmed and halved
- 1 red onion, cut into thin strips
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- fresh thyme (optional)
Instructions
- Preheat oven to 400°F. Prepare large sheet pan either with oil or use silicone baking mats.
- In a large mixing bowl, add sweet potatoes, olive oil, garlic powder, cumin, salt, and pepper. Stir to combine. Spray with additional olive oil as needed to ensure evenly coated. Add sweet potatoes in a single layer on sheet pan.
- Using the same large mixing bowl, add Brussels sprouts, onion, olive oil, garlic powder, cumin, salt, and pepper. Stir to combine. Spray with additional olive oil as needed. Add to sheet pan with sweet potatoes in a single layer. Roast for 25 minutes, then turn vegetables over. Continue roasting for 15-25 minutes or until Brussels sprouts and sweet potatoes have brown edges.
- Top with fresh thyme.
Notes
- Store in airtight container for about 4 days.
- To keep the crispiness, reheat in an air fryer or toaster oven.
