Roasted Sweet Potatoes & Brussel Sprouts

Roasted Sweet Potatoes & Brussel SproutsPrint/Download Recipe
*Use Organic Ingredients when possible


  • 1 Lb Brussel Sprouts
  • 1 Large Sweet Potato
  • 2 Cloves of Garlic- smashed
  • 1/3 Cup Olive Oil
  • 1 Tsp Cumin
  • 1/4 Tsp Garlic Salt
  • 1 Tsp Salt
  • 1 Tbsp Red Wine Vinegar
  • Pepper to taste
  • Fresh Thyme to garnish


  1. Preheat oven to 400F degrees
  2. Trim Brussels by cutting off the little brown end, pull off any yellow leaves. Cut large ones in half. Add to a large bowl.
  3. Peel sweet potato and cut into 1–2-inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add to the large bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  7. Drizzle a little olive oil onto a sheet pan and rub all over the pan. Pour the vegetables onto the pan.
  8. Roast at 400F for 30-40 minutes. The vegetables are done when they are brown and a fork slides in easily.
  9. Place vegetables in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste.
  10. Garnish with fresh thyme. Serve hot.

You can make this a day or two ahead of time. Bake as directed and let cool without adding the red wine vinegar. Store in the refrigerator in a sealed container for up to two days. When ready to serve, spread onto a greased pan and roast 400F for 5-10 minutes until they are sizzling and hot. Remove from oven, add red wine vinegar to taste and serve.

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