This roasted brussel sprouts and sweet potatoes recipe is a perfect addition to your holiday table. A simple and delicious side dish, its easy enough for a weeknight dinner and pretty enough for fancy holiday meals.
Preheat the oven to 425 degrees. Trim and halve the brussels sprouts. Peel the sweet potatoes and cut them into uniform bite-sized pieces (approximately 1/2 inch across).
Arrange the veggies in a single layer on a large sheet pan, and drizzle olive oil generously over the top. Use your hands or spoon to gently move the veggies around to get them coated in the oil. Sprinkle salt and pepper over the veggies.
Put the sheet pan on the center rack of the oven and bake for about 25 minutes, until all the vegetables are tender and golden brown. Give the sheet pan a little shake halfway through baking to help the veggies brown evenly.
Notes
Top Tip: Put the brussels sprouts and sweet potatoes on separate sides of the pan. Sometimes the sprouts will cook faster than the sweet potatoes, depending on their size. If they are separate you can easily remove the sprouts to a small bowl and give the sweet potatoes another few minutes in the oven.Prep Ahead: You can peel and trim the veggies for this dish up to 2-3 days in advance. Just store the cut veggies in separate airtight containers in the refrigerator until you are ready to roast them.