Spice Roasted Sweet Potatoes & Brussels

Warming smoky spices make these roasties delicious ~ ready to eat with just about anything!

  • Serves 4
  • Cooks in 30-40 mins
  • Prep time 5 mins


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  • 2 large sweet potatoes
  • 20 brussel sprouts | 4 handfuls
  • 2 -3 tbsp olive oil - extra virgin
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp granulated garlic
  • 1 tsp dried oregano
  • ¼ - ½ tsp cayenne
  • 1 tsp sea salt
  • 20 grinds black pepper
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Spice Roasted Sweet Potatoes & Brussel Sprouts


PREHEAT OVEN 400F | 200C.   Line a sheet pan with parchment paper.


WASH & CUT veg, trimming off any not-so-great-looking outer leaves, then cut brussels in half & some in 1/4’s. Sweet potato, leave the skin on and dice a similar size to halved Brussels = even cooking time.


MIX olive oil + all spices + salt & pepper in a bowl big enough to mix the chopped veg.


ADD cut-up vegetables to the spice bowl; mix and stir well to coat evenly.


SPREAD out on the sheet pan or baking dish in a single layer.


ROAST for 20 mins. Shake the pan and turn the veg over so it browns evenly. 


COOK for another 10 -15 mins until the brussels are crispy outside + tender inside and the sweet potatoes are golden and fork tender.


Serving Ideas
with steamed greens or salad
Mushroom & Kale Quinoa
add at Botanical Bowls
Lemon Roasted Red Snapper
Pan-seared Balsamic Beef

dollops of Cashew Sour Cream
drizzled with creamy tahini Lemon Garlic Tahini
Quinoa Chickpea Veggie Bowls
Broccoli Rice Noodles

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP VEG use different root vegetables or cauliflower – cooking times may vary.


ADJUST SPICES to your liking.  


REHEAT in on a sheet pan in a preheated oven. Or in a skillet on the stove.

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