Recipe Review: Roasted Sweet Potato & Brussel Sprouts


This is my go-to for sides! It’s so easy and makes you feel like you’ve tried with dinner (which we all know I didn’t).

The original recipe is here:

I didn’t change much at all, it’s so good! It’s a great side for anything really! The cumin really takes it up a notch. Soft sweet potato chunks and crispy brussel sprouts. It’s anything but ordinary.



Try it out and let me know what you guys think!


Roasted Sweet Potato & Brussel Sprouts


  • 1 lb Brussels sprouts
  • 1 large sweet potato (1 lb)
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 tbsp red wine vinegar
  • Fresh or dried thyme, to garnish


  1. Preheat your oven to 400°F.
  2. Trim the ends, and remove gross leaves off your Brussels. Cut in half (or quarters if large). Add to a large bowl.
  3. Chop sweet potato into 1/2 inch pieces. Add to the large bowl. (no need to peel if you don’t want to 🙂 )
  4. Mince 2 (or more) cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, salt, and pepper to taste. Stir to coat.
  7. Line baking pan with foil and spray it really well with nonstick spray. Pour the veggies onto the pan.
  8. Roast at 400°F for 30-40 minutes, until veggies are cooked.
  9. Place the veggies in a serving bowl and toss with 1 tbsp red wine vinegar and some fresh or dried thyme.
  10. Enjoy!

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