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Roasted Brussels Sprouts and Sweet Potatoes


1 pound Brussels sprouts, trimmed
1 large sweet potato (about 1 pound), peeled and chopped into 1-2 cubes
2 cloves garlic, smashed
⅓ cup olive oil
1 teaspoon cumin
¼ teaspoon garlic salt
1 teaspoon salt
pepper, to taste
1 tablespoon red wine vinegar
thyme, fresh, to garnish


  1. Preheat the oven to 400 degrees F. Trim Brussels sprouts by cutting off the little brown end. Remove any yellow leaves by pulling them off. Cut any large sprouts in half and add to a large bowl.
  2. Add cubed sweet potato to the large bowl.
  3. Smash 2 cloves of garlic and add it to the bowl.
  4. Pour the olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  5. Line a large sheet pan with foil. Drizzle a little olive oil onto the sheet pan and rub it all over. Pour the veggies onto the pan. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  6. Place the veggies in a serving bowl and toss with 1-2 tablespoons of red wine vinegar to taste. Garnish with fresh thyme. Eat hot!