Honey Roasted Brussel Sprouts with Sweet Potatoes
Present the perfect side dish with these deliciously sweet roasted brussel sprouts with sweet potatoes. This vegetable side dish is the sweetened with honey, coated in fresh lemon juice, tossed in spicy cinnamon, and then topped with savory feta cheese for a perfectly balanced and delectable bite that you and your family will love.
When I build a balanced plate, I always start by getting the correct components present to begin with. To do that, you want to make sure that your balanced plate includes: a protein containing food, a high fiber carbohydrate containing food, and a colorful food (we’re talking fruits or vegetables).
While many people focus most of their meal planning on the protein of their meal, like the chicken or fish, alot of people forget to plan out the sides with high fiber carbohydrates and a color and end up filling their plates with foods that take up space but don’t offer the same nutrition.
If you find yourself overlooking the sides because it requires two additional recipes or “plans,” then this delicious roasted brussel sprouts with sweet potatoes recipe is the perfect side dish for you! A high fiber carbohydrate roasted on the same pan as a high volume colorful food checks all the boxes.
These roasted brussel sprouts with sweet potatoes are coated in honey, lemon and cinnamon, tossed with candied walnuts and cranberries, then topped with savory feta cheese for a balanced bite that makes it easy and delicious to build up your balanced plate.
Let’s get to the recipe!
Why you’ll love these oven roasted brussel sprouts with sweet potatoes:
You’ll love this easy veggie and potato side dish recipe because it is:
Deliciously sweet: While many people go salty and savory with their side dishes, this brussel sprout and sweet potato roast is loaded with sweet flavors like honey, candied walnuts, cranberries, and then a subtle spice of cinnamon.
Great for meal prep:. These roasted sweet potatos and brussel sprouts can be prepped on a sunday and enjoyed as a healthy side throughout the week with your meal prepped protein.
Delicious with a variety of proteins: Pair this veggie side dish with steak, grilled chicken, a pan roasted pork chop, or air fryer salmon for a delicious and balanced meal that checks the boxes on carbohydrates, protein, and a color.
Family friendly: This recipe is filled with family friendly flavors and I always have better luck getting my son to eat vegetables when they are paired with a potato.
Nutritious: Brussel sprouts and sweet potatoes are high in fiber, vitamins, minerals, and antioxidants meaning this veggie side dish not only tastes delicious but adds health promoting nutrients to your diet as well.
You’re going to love this oven roasted side dish! Now let’s get into the ingredients you will need to make it:
Ingredients you’ll need:
These roasted sweet potatoes with brussel sprouts side dish is filled to the brim with flavor from fun ingredients like:
Sweet Potato: I recommend using your traditional sweet potato in this recipe but you could also swap them out for white sweet potatoes or purple sweet potatoes if you wanted to vary up the nutrition! Note that changing the potato could change cooking time.
Fresh brussel sprouts: Try to buy brussel sprouts that are fairly compact without alot of loose leaves to help with even cooking. You’ll need about 12 large brussel sprouts, or 16 oz.
Oil: I used avocado oil and this really just helps your other flavors stick to your brussel sprouts and sweet potatoes.
Lemon juice: Trust me, you do not want to leave this ingredient out! It really enhances the freshness of this recipe and adds a fun and unique flavor profile.
Candied walnuts and cranberries: I used this salad topper bag to keep the recipe really simple but you could easily use regular walnuts and unsweetened cranberries for a similar flavor profile that is slightly less sweet.
Honey: While many people go savory on their vegetable side dishes, I love making these roasted brussel sprouts and sweet potatoes with honey and cinnamon for a unique flavor that enhances the natural sweetness of the sweet potato.
Cinnamon: This will add a subtle spice and can be added to taste.
Salt: To balance out the sweet.
Feta: Sprinkle this on top of your roasted sweet potatoes and brussels sprouts once they have been roasted to perfection! The savory feta cheese is the perfect finishing touch to round out the flavors of this dish.
That’s it!
Step by Step Instructions:
Now let’s walk through how to make these roasted brussel sprouts with sweet potatoes:
1) Wash your brussel sprouts and sweet potatoes then cut into similar sized, 1 to 2 inch pieces. The most important thing is to cut them to similar sizes so that they cook evenly.
LTN Tip: I left the skin on my sweet potatoes for a little extra fiber but you could peel your potatoes if preferred.
2) Add your oil, honey, lemon juice, salt, and cinnamon then toss until well coated.
3) Stir in your candied walnuts and cranberries.
4) Line your largest baking sheet with parchment paper and spread your seasoned brussel sprouts and sweet potatoes out evenly, being sure not to overcrowd. Roast at 425 for 25-35 minutes, stirring half way through, until your potatoes are fork tender. Sprinkle with feta cheese and enjoy!
LTN Tip: Cooking times may vary depending on the size of your baking sheet and the size that you cut your vegetables too.
Swaps, substitutions, and serving suggestions:
While you’ll love this recipe as it’s written, these oven roasted brussel sprouts with sweet potatoes are easily customizable. You can try:
Using regular walnuts: If you want to cut back on the sweetness, swap the candied walnuts for unsalted or salted walnuts which will still add some crunch and healthy fats.
Make them savory: You’ll love the unique lemon, honey, and cinnamon flavors of these oven roasted veggies but you could easily make this recipe savory by adding lemon juice, garlic, garlic salt, and some parmesan cheese to finish.
Add other veggies: Got other veggies in your refrigerator that you want to use up? Toss them in! You could easily add broccoli, mushrooms, onions, or other plants to this recipe.
Try a different sweet potato: I like to use your traditional orange sweet potato in this recipe but you could swap it out for a white sweet potato or purple sweet potato if you wanted to change it up. Note that each potato could require a different cooking time!
Skip the cranberries: I love the subtle tangy flavor that cranberries add to this recipe but they could easily be left out if you wanted to simplify your ingredients.
And more! Make this recipe your own and tag me on instagram with any fun ideas you come up with!
Recipe FAQ:
What candied walnuts and cranberries did you use?
I kept it really easy and just bought this salad topper bag. You could easily use a different type of glazed walnut, unsweetened cranberries, or use unsweetened walnuts as well!
What if my brussel sprout leaves start to burn?
I highly recommend buying brussel sprouts that are tightly packed without a lot of loose leaves to help keep them together. At this temperature, the compact bunch of brussel sprouts will cook similar to the sweet potato but loose leaves could get extra crispy.
How should I store this recipe?
If you have leftovers or wanted to enjoy these roasted Brussel sprouts with sweet potatoes throughout the day, simply store them in an air tight container and reheat when you are ready to enjoy.
If you sprinkled these with feta, the feta cheese will melt overtop of your reheated vegetables. You can avoid this by adding fresh feta only to the serving you are going to eat OR enjoy a nice layer of melted feta over your reheated vegetables… delicious!
Other side dishes you will love:
Looking for other side dish ideas? I have a few on my blog that I think you will love:
Garlic Green Beans With Almonds
Mediterranean Rice Pilaf
Hot Honey Brussel Sprouts
Parmesan and Dill Air Fryer Red Potatoes
Sweet Roasted Brussel Sprouts with Sweet Potatoes
Ingredients
Instructions
- Preheat your oven to 425.
- Thoroughly wash your sweet potatoes and brussels sprouts. Chop your sweet potatoes into cubes and then quarter your brussel sprouts, trying to cut them to similar sizes.
- Add your chopped sweet potatoes and brussel sprouts to a bowl then add your avocado oil, honey, lemon juice, salt, and cinnamon then stir until evenly coated. Mix in your glazed walnuts and cranberries.
- Add parchment paper or tin foil to your largest baking sheet and pour your veggie mixture onto the sheet. Spread evenly and try not to overcrowd the mix.
- Roast at 425 for 25-35 minutes or until fork tender, stirring the veggies half way through baking. Once your veggies are done baking, top them with feta cheese and enjoy!
*All nutrition information has been approximated. Results may vary depending on brands used and serving size.
*These blogs may contain affiliate links. Any purchase made through my links gives me a small commission and supports Lauren Twigge Nutrition
Hey! I’m Lauren
I’m a Registered Dietitian and busy toddler mom committed to bringing you delicious, nutritious, and easy-to-make recipes!