Roasted Sweet Potatoes, Yams, and Brussels Sprouts with Fresh Rosemary

How Roasted Sweet Potatoes and Brussels Sprouts Became My Favorite Thanksgiving Side

Thanksgiving menus can be tricky when you’re not a huge fan of the usual spread. I always find a way to make something I actually want to eat. This year my dad came to visit early, so we had a big Thanksgiving feast ahead of schedule. Alongside the turkey and stuffing, I put together a sheet pan of roasted sweet potatoes, yams, and Brussels sprouts with red onion, garlic, and fresh rosemary. Roasting the vegetables at 400°F brings out their natural sweetness and gives the edges a nice crisp. It’s an easy, healthy side dish that I think deserves a spot on any Thanksgiving table.

Why This Roasted Sweet Potatoes and Brussels Sprouts Recipe Works

• Two types of root vegetables (sweet potatoes and yams) give you a mix of creamy and firm textures, plus a natural sweetness that contrasts with the earthy Brussels sprouts.
• Fresh rosemary and roasted garlic add deep, savory flavor without needing a lot of extra seasoning.
• Everything roasts on a single sheet pan, so cleanup is easy and you have more room for the turkey.

Key Ingredients for Roasted Sweet Potatoes and Brussels Sprouts

• Sweet potatoes and yams: The recipe uses both for a mix of textures, sweet potatoes are firmer and less sweet, while yams are softer and sweeter. Look for ones that are firm and free of soft spots. You can use all of one type if you prefer.
• Fresh rosemary: Fresh rosemary gives a more aromatic, piney flavor than dried. To chop, strip the leaves from the woody stem and mince finely. If you only have dried, use about 1 teaspoon.
• Brussels sprouts: Choose sprouts that are bright green and firm. Cut off the stem end and remove any yellow outer leaves, then halve them for even roasting.

Kitchen Tools for Roasted Sweet Potatoes and Brussels Sprouts

• Large rimmed baking sheet for even roasting in a single layer.
• Aluminum foil for easy cleanup and to prevent sticking.
• Cooking spray to coat the foil, or you can brush with oil.
• Large mixing bowl for tossing the vegetables with oil and seasonings.

Tips for Roasting Sweet Potatoes and Brussels Sprouts Evenly

For the best results, cut the sweet potatoes and yams into cubes that are roughly the same size, about 1-inch pieces work well. Halve the Brussels sprouts so they cook evenly and get those crispy, caramelized edges. Spread everything in a single layer on the baking sheet. If the pan is too crowded, the vegetables will steam instead of roast. Stir them every 15 minutes to promote even browning. I like to leave the garlic cloves whole so they soften and sweeten without burning. If you want a milder garlic flavor, remove them before serving, but they’re delicious spread on a piece of bread.

Easy Variations for Roasted Sweet Potatoes and Brussels Sprouts

If you want to change up the herbs, try fresh thyme or sage instead of rosemary, both work well with roasted root vegetables. For a touch of heat, toss in a pinch of red pepper flakes along with the salt and pepper. You can also add other vegetables like peeled and cubed carrots or parsnips, just cut them to a similar size. If you’re not keeping it vegetarian, crisp up some chopped bacon or pancetta and sprinkle it over the finished dish. For a sweeter version, drizzle a little maple syrup or balsamic glaze over the vegetables halfway through roasting.

What to Serve with Roasted Sweet Potatoes and Brussels Sprouts

This roasted vegetable medley is a natural fit alongside a roasted turkey or a glazed ham. The sweet and savory flavors also pair well with creamy mashed potatoes or a tangy cranberry sauce. For a vegetarian Thanksgiving, serve it over a bed of wild rice or quinoa with a drizzle of balsamic glaze. A sprinkle of toasted pecans or pomegranate seeds right before serving adds a nice crunch and a pop of color.

How to Store Leftover Roasted Sweet Potatoes and Brussels Sprouts

Let the roasted vegetables cool completely, then transfer them to an airtight container. They will keep in the refrigerator for up to 4 days.

Freezing Roasted Sweet Potatoes and Brussels Sprouts

To freeze, spread the cooled vegetables in a single layer on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer-safe bag or container. They will keep for up to 3 months. Thaw in the refrigerator overnight before reheating, or reheat directly from frozen.

Best Way to Reheat Roasted Sweet Potatoes and Brussels Sprouts

The best way to reheat these roasted vegetables is in a 400°F oven. Spread them on a baking sheet and warm for 10 to 15 minutes, until hot and the edges crisp up again. You can also reheat them in a skillet over medium heat, stirring occasionally. The microwave will work in a pinch but the texture will be softer.

Frequently Asked Questions About Roasted Sweet Potatoes and Brussels Sprouts