Roasted Sweet Potato Brussels Sprouts

roasted sweet potato brussels sprouts
This tasty number will redefine your feelings towards
brussels sprouts.

Even if you bet me $100 there was no way I was going to go anywhere near brussels sprouts when I was growing up.

What’s funny is they say that the taste of bitterness goes down with age. Which is why when we’re younger we dislike broccoli and brussels sprouts but as we get older we acquire a taste for them.

(See mom- I wasn’t trying to be difficult!) ๐Ÿ™ˆ

It was a different story for my baby sister. When my mom asked what she wanted for her special birthday dinner she would say, “Brussels sprouts and pork roast.” (Who says that?) ๐Ÿ˜‚

Meanwhile, I’m trying to whisper in her ear, “…PIZZA”.

It was pretty freakin’ strange to me at the time. But now I applaud my sister for being so intentional about what works for her.

I’m now beginning to understand her deep love for brussels sprouts.

Just last fall, I had them roasted instead of the typical boiled and overcooked. ย This forever changed my opinion on them.

Now they are one of my favourite vegetables. Go figure! They are also in season right now, so it’s a great time to give them another chance. ๐Ÿ™ƒ

Just a tip: the smaller the head the more tender the sprout is. Which gives it a sweeter taste.

This will definitely be a dish that I bring along to next weekend’s Thanksgiving festivities. ๐ŸŒพ๐Ÿ‚ย  What’s great is that you can make it ahead of time and reheat it right before it’s ready to serve. ๐Ÿ‘Œ๐Ÿผ

Have they grown on you yet? ๐Ÿ˜‰

Roasted Sweet Potato Brussels Sprouts
Recipe type: Side
Serves: 6-8
A great side dish to bring along to Thanksgiving dinner. Can make ahead of time and reheat for 5-10 mins in a pan before serving. Will also store for 2-3 days.
  • 4c brussels sprouts, trimmed and sliced
  • 1 large sweet potato, peeled and sliced
  • 2 gloves of garlic, diced
  • ⅓c coconut oil
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ¼ teaspoon garlic salt
  • 1 teaspoon himalayan pink salt
  • pepper to taste
  • fresh thyme/ rosemary to garnish
  • 1-2 tablespoon red wine vinegar
  1. Preheat oven to 400 degrees.
  2. Peel sweet potato, and chop into 1-2 inch pieces
  3. Trim brussels sprouts but cutting off the little brown ends, cut the large ones in half
  4. Dice two cloves of garlic
  5. Use a baking dish and pour ½ of the measured coconut oil on the bottom to prevent sticking
  6. Add sweet potato, brussels sprouts and garlic to the dish
  7. Pour remainder of coconut oil on top
  8. Add oregano, basil, garlic salt, himalayan pink salt, and pepper. Stir to coat.
  9. Roast at 400 degrees for about 20-25mins.
  10. Remove from oven, stir veggies, and then add back in for another 20 mins.
  11. The veggies are done when they are brown and a fork slides into them easily.
  12. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste.
  13. Garnish with fresh thyme/ rosemary.
If you want to reheat and serve later, skip adding the red wine vinegar so they don't get soggy.


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