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Roasted Brussel Sprouts & Sweet Potato Medley

Published: February 24, 2021


Roasted brussel sprouts and sweet potato medley

Roasted Brussel Sprouts & Sweet Potato Medley

Chef de Marché Bio NDG
Roasted Brussel Sprouts & Sweet Potato Medley
Prep Time 10 mins
Cook Time 20 mins
Resting Time 15 mins
Course Side Dish
Cuisine French
Servings 4 people


  • Oven


  • 2-3 Sweet potatoes
  • 1 lb Brussels sprouts
  • 2 tbsp Olive oil extra virgin
  • Freshly ground salt & pepper
  • 1 tbsp Pinenuts


  • Position baking rack to the upper half of oven
  • Preheat oven to 420˚F
  • Cut stem ends off Brussels sprouts; cut into halves
  • In a medium bowl, toss Brussels sprouts liberally with olive oil; set aside
  • Peel sweet potatoes
  • Dice sweet potatoes into small cubes (if too large they won't cook through)
  • Add sweet potatoes to bowl of Brussels sprouts
  • Toss veggies well until coated with olive oil, adding more if needed
  • Spread Brussels sprouts and potatoes on large foil-covered baking sheet. Sprinkle pine nuts if desired
  • Sprinkle with salt & freshly ground pepper
  • Bake at 400 degrees until veggies begin to caramelize and crisp at the edges


If veggies get brown too quickly before roasting, reduce heat to 400˚ or lay foil loosely on top for 10-15 minutes.
Keyword Brussel Sprouts
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