Herb-Roasted Sweet Potato and Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting side dish with caramelized sweet potatoes and tender Brussels sprouts, elevated with fresh herbs. This mediterranean-inspired whole30 ready in about 40 minutes pairs trimmed and halved Brussels sprouts, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 large, peeled and cubed (1-inch cubes) sweet potatoes
• 2 cups, trimmed and halved Brussels sprouts
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 2 large peeled, cubed sweet potatoes (1-inch cubes) with 2 cups trimmed, halved Brussels sprouts, 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until sweet potatoes are fork-tender and Brussels sprouts have deep golden-brown edges.
3. Step 3: Remove from oven and let rest for 5 minutes before serving. The natural sugars in the sweet potatoes will caramelize further during resting, enhancing flavor.