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Spice Roasted Sweet Potatoes & Brussels

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

  • Serves4
  • Cooks in 30-40 mins
  • Prep time 5 mins


adds to shopping list

  • 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

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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