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Roasted brussel sprouts and sweet potato


Baked for 45 minutes and delicious

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Rate this recipe 4.4/5 (11 Votes)


  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (l pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 114 or 112 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • I tablespoon red wine vinegar
  • fresh thyme, to garnish


Servings 2
Preparation time 5mins
Cooking time 45mins
Adapted from


Step 1

1. Preheat your oven to 400 degrees F.
2. Trim Brussels Cut any large ones in half. Add to a large bowl.
3. Peel sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
4. Smash 2 cloves of garlic and add it to the bowl.
5. Pour 1/3 cup olive oil over the vegetables.
6. Add cumin, garlic salt, salt, and pepper to taste.
7. Put veggies and oil mixture into a plastic bag, shake to coat
8. Pour the veggies onto a lined pan.
9. Roast at 400 for about 40-45 minutes.
The veggies are done when they are brown and a fork slides into
them easily.
10. Toss with 1-2 tablespoons red wine vinegar and serve hot.

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