Spice Roasted Sweet Potatoes & Brussels

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

  • Prep 5 mins
  • Cook Time 30-40 mins
  • Difficulty Low
  • Serving4


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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


Spice Roasted Sweet Potatoes & Brussel Sprouts


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


WASH & CUT veg.  Trim 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 together in a bowl big enough to mix the chopped veg.


ADD cut up veg to spice bowl; mix and stir well to evenly coat.


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


ROAST in preheated oven 20mins.   SHAKE PAN & turn veg over, so it browns evenly. 


COOK 10 -15 mins or so until Brussels are crispy outside + tender inside.  Sweet potatoes are golden & tender.


Serving Ideas
with steamed greens or salad
dollops of Cashew Sour Cream
drizzled with creamy tahini Lemon Garlic Tahini
top Quinoa Chickpea Veggie Bowls
top Broccoli Rice Noodles

Tips + Suggestions

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.