Roasted Sweet Potatoes and Brussel Sprouts

I’m not really sure what happened, but brussel sprouts have easily become the most popular vegetable in my house. I guess my family loves these tiny cabbages. Whatever. But it poses a problem. I don’t like to make brussel sprouts the same every time, especially if I’m going to eat them every week. And while roasted brussel sprouts with a balsamic reduction is 272 kinds of delicious, it won’t go with everything. So we gotta change it up.

I’ll admit it’s not very creative in the naming department (my job is to cook not to name things), but this mixture of sweet potato and brussel sprouts with a little bit of cranberry and dijon vinaigrette should do the trick. Plus it’ll get your vegetable and your starch in one go.


It’s a pretty straight forward process. Cube up a sweet potato and half those tiny cabbages for the prep. Then toss them in a little bit of olive oil, salt, and pepper and they’re ready to go. I like to roast the vegetables and then throw in the sauce for flavor that way the saucy goodness doesn’t cook out in the oven.


And now it’s standard procedure. Throw these in a 450˚F oven for only about 30 minutes to get a delicious roast on the brussel sprouts and cook the potato all the way through. Remember to put the brussel sprouts cut-side down on the baking sheet to get a nice color on them.


It’d be boring if we just served them like this (although they’d taste pretty good with just this simple treatment). So we can elevate this dish a little bit by tossing them in a very simple dijon vinaigrette. What’s in this? Well, it’s a simple mixture of dijon mustard, more olive oil, rice vinegar, paprika, and garlic powder. Obviously throw in a little salt and pepper to taste, but you won’t need much. This mixture could really go on just about any vegetable too.


Then, just before serving, I throw in a little bit of dried cranberries for sweetness and toss everything in this dijon mixture. And then all you gotta do is serve it up.


There you have it, a simple little side dish to make dinner just a little bit healthier. Dijon is a nice flavor profile because it can go with so many different things. It’s pretty much my go-to flavoring after balsamic because there’s nothing I love more than things drenched in balsamic vinegar. Maybe soy sauce.

Roasted Sweet Potatoes and Brussel Sprouts

Prep time: 10 minutes

Cook time: 30 minutes


  • 1 sweet potato, cubed
  • 1 lb brussel sprouts, halved
  • 6 tbs olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbs dijon mustard
  • 3 tbs rice vinegar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 cup dried cranberries


  1. Preheat oven to 450˚F
  2. Toss sweet potato and brussel sprouts in 2 tbs of olive oil, the salt, and pepper
  3. Place brussel sprouts (cut-side down) and sweet potatoes on a baking sheet in a single layer
  4. Roast in oven for 30 minutes or until browned
  5. In a bowl, whisk together remaining olive oil, dijon mustard, rice vinegar, garlic powder, and paprika
  6. Salt and pepper to taste
  7. Pull vegetables out of the oven and throw into a bowl with the dried cranberries
  8. Add dijon mixture and toss just before serving

Gluten-free, Dairy-free, Vegetarian



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s