Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts with Sweet Potatoes


  • 16 oz Brussels sprouts

  • ½ tsp nutmeg

  • 2 Tbsp olive oil

  • 1/3 cup dried cranberries

  • Salt and pepper

  • 3/4 cup walnut pieces

  • 2 sweet potatoes, peeled

  • 1 Tbsp brown sugar

  • 1/2 tsp cinnamon


  1. Preheat oven to 425 degrees F. While oven is preheating, clean and prepare Brussels sprouts. Cut into quarters and add to a medium-sized bowl. Drizzle with 1 Tbsp olive oil, and salt and pepper to taste. Spread out on a baking sheet lined with aluminum foil. Set aside.
  2. Next, dice peeled sweet potatoes into 1/2-inch pieces. Add to medium-sized bowl that was used for Brussels sprouts. Add 1 Tbsp olive oil, brown sugar, cinnamon and nutmeg to bowl. Mix to combine all ingredients, then spread sweet potatoes onto a second baking sheet lined with aluminum foil.
  3. When oven is preheated, add baking sheets of Brussels sprouts and sweet potatoes, and bake until edges of vegetables start to brown and vegetables are easily pierced with a fork, about 20-25 minutes.
  4. Remove from oven and combine Brussels sprouts and sweet potatoes in a large bowl. Add dried cranberries and walnuts to the bowl as well, fold to combine all ingredients.
  5. Serve immediately or refrigerate and serve chilled.

Courtesy of: 
Susan Berkman, MS, RD, LD, CDE

Nutrition Facts 

Serving Size: 1/2 cup
Servings Per Recipe: 10

Amount Per Serving 

Calories 145

Total Fat 8.5 g

Saturated Fat 1 g
Sodium 27.5 mg

Total Carbohydrate 16 g
Dietary Fiber 3.4 g
Sugar 6.9g

Protein 3.3g