Spice Roasted Sweet Potatoes & Brussel Sprouts

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


PREHEAT OVEN 375.F | 180.C convection roast  OR  Bake 400.F | 200.C | Gas Mark 5 – 6


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


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.


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


SPREAD out in a single layer on a parchment paper-lined sheet pan or baking dish.


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


COOK 15-20mins more til Brussels are crispy outside and tender inside.  Sweet potatoes are golden & tender.


SERVE as is, with steamed greens,  dollops of cashew sour cream, drizzled with creamy tahini, Top Quinoa Chickpea Veggie Bowls

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.