Roasted Crispy Sweet Potato and Brussels Sprouts
Sheet pan roasted Brussels sprouts and sweet potato cubes tossed with coconut oil, cumin, and garlic, then topped with toasted hemp seeds. Vegetables roast until tender with caramelized edges, finished with fresh thyme for aromatic depth. A nutritious, vegan-friendly side dish ready in under 45 minutes.
Ingredients
Instructions
- 1
Preheat oven to 400°F.
- 2
Trim and halve Brussels sprouts. Peel and cut sweet potato into small cubes.
- 3
In a large bowl, combine Brussels sprouts and sweet potato cubes. Add melted coconut oil, cumin, smashed garlic, and salt. Toss until all vegetables are evenly coated.
- 4
Spread vegetables in a single layer on a parchment-lined baking sheet. Place thyme sprig on top.
- 5
Roast for 30-35 minutes until tender and crispy, stirring halfway through.
- 6
During the last 5 minutes, sprinkle hemp seeds over vegetables to toast.
- 7
Remove from oven, discard thyme sprig, and transfer to serving dish. Serve immediately.
Tips
Stir vegetables halfway through roasting for even browning and crisping.
Add hemp seeds in the final 5 minutes to prevent burning while allowing them to toast.
Good to Know
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Prepare and measure ingredients up to 1 day in advance. Toss vegetables with oil and seasonings up to 2 hours before roasting.
Serve as a side dish with roasted proteins or grain bowls. Works well at room temperature for meal prep.
Common Mistakes
Do not skip stirring halfway through to avoid uneven roasting and burnt edges.
Add hemp seeds in the final 5 minutes to avoid charring them during cooking.