Sheet Pan Harissa-Roasted Sweet Potatoes and Brussels Sprouts
Sweet potatoes and Brussels sprouts caramelized with smoky harissa and herbs, roasted to perfection on a single sheet pan. This mediterranean-inspired vegetarian ready in about 40 minutes pairs trimmed and halved Brussels sprouts, olive oil, harissa paste 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 cup, trimmed and halved Brussels sprouts
- 3 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- pinch salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) and 1 cup trimmed and halved Brussels sprouts with 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp dried thyme, 1/2 tsp garlic powder, and a pinch each of salt and black pepper until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once after 15 minutes, until sweet potatoes are tender and Brussels sprouts are golden brown and crispy at the edges.
- Step 3: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Harissa-Roasted Sweet Potatoes and Brussels Sprouts take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Harissa-Roasted Sweet Potatoes and Brussels Sprouts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Harissa-Roasted Sweet Potatoes and Brussels Sprouts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Harissa-Roasted Sweet Potatoes and Brussels Sprouts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Harissa-Roasted Sweet Potatoes and Brussels Sprouts?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
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