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Crispy Roasted Brussels Sprouts and Sweet Potatoes

Crispy roasted Brussels sprouts and sweet potatoes are tossed with olive oil, kosher salt, and black pepper, then roasted until the potatoes are tender and the sprouts are browned at the edges. Arrange the sprouts cut side down for extra crispness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 lb Brussels sprouts trimmed, halved, and thoroughly dried
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F and place a rack in the center.
  2. Toss the sweet potatoes and Brussels sprouts with the olive oil, kosher salt, and black pepper in a large bowl until evenly coated.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet, arranging the Brussels sprouts cut side down.
  4. Roast for 25 to 30 minutes, turning the vegetables once halfway through, until the potatoes are tender and the sprouts are browned and crisp at the edges.

Notes

For the crispest edges, thoroughly dry the Brussels sprouts before roasting. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the vegetables can soften. Avocado oil can replace olive oil if desired.