Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

Do you like Brussels sprouts? I have to admit, they are a recently found love of mine. Probably because my family NEVER ate them growing up. I saw this on my cousin’s Facebook page:

“We’ve never cooked Brussels Sprouts before. Do we need a special pan?”

And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.

My brother Nate was the one who convinced me to try them a few years ago, and he said the only way you should be eating them is roasted. (And that is still the only way I have tried them.) Why mess with a good thing? They are delicious.

My cousin Lani made some when they had us over for dinner several weeks ago, and she sprinkled cumin all over them before roasting. Best idea ever! I love the earthy, nutty dimension it gives the sprouts. I threw some sweet potatoes on the pan as well, and loved the combination.

Roasted Sweet Potatoes and Brussels Sprouts
Roasted Sweet Potatoes and Brussels Sprouts


  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish


  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

You can find complete recipes of this Roasted Sweet Potatoes and Brussels Sprouts in



Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!
I will not eat brussels sprouts… unless it’s with bacon or unless it’s tossed in balsamic vinegar and maple syrup. Those are my two exceptions.
You can also throw in some carrots too. I mean, we’re having a veggie fest so let’s add in as much as possible. I wouldn’t mind some mushrooms or corn either. But I digress.
Now the dried cranberries are an absolute must, and a perfect complement to the tangy balsamic vinegar with the sweet notes of the maple syrup. It’s truly one of my favorite side dishes ever, and something I crave for more than just once a year!


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
  3. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.

You can find complete recipes of this BALSAMIC ROASTED BRUSSELS SPROUTS AND CARROTS in



Do you ever wonder what food trends will look like a generation from now?
Every now and then when I’m walking through the grocery store, my mind starts to wonder — what produce will be the hot new trend in 20 years? What methods of cooking will be most popular? What foods that we eat today will no longer be in the grocery store? Heck — will there even be grocery stores, or will most of our groceries arrive on our doorstep via drone?! (I’m guessing that day may be closer than we think!)
I guess I’m never surprised that artistic trends so often change, like in fashion and music and film. But it’s so interesting to me that the food on our plates also so dramatically evolves from generation to generation — in part because of the artistic and creative side behind the culinary “arts”, but also because of the hundred or so other factors from sustainability to cultural influences to technological innovations and so much more. Things are constantly changing, that’s for sure, but I kind of love that. We could live in a world where our basic sustenance has been the exact same for thousands of year. But instead, it’s something we’re still exploring and learning about and getting creative with day after day, year after year, decade after decade. Pretty cool.
Anyway, no grand conclusions here. But I was thinking about this the other day as I picked up a bag of brussels sprouts. Yeah — remember when those were like The Most Dreaded Food Ever a generation ago? And now they are oh-so-popular and everywhere? I certainly never would have guessed 20 years ago that roasted brussels would turn into one of my favorite side dishes. And seriously, I never would have even guessed 5 years ago that I would love eating them raw in a salad!
Times change. And at least with this recipe, I’m so glad they have.


  • 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
  • 2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)
  • 1 cup dried cranberries
  • 2/3 cup chopped pecans, toasted
  • orange vinaigrette (see below)


  • 1/4 cup freshly-squeezed orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of salt and pepper


  1. Toss all ingredients together until combined.

You can find complete recipes of this BRUSSELS SPROUTS, CRANBERRY AND QUINOA SALAD in