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Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts and Sweet Potatoes

Prep time 15 minutes
Cook time 30 minutes
Ready in 45 minutes
Makes 8 servings


  • 1 lb brussels sprouts, halved
  • 3 cups peeled and cubed sweet potatoes
  • 1 cup chopped onion
  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1/4 tsp ground cinnamon
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries


1. Preheat oven to 400°F. Spread the brussels sprouts, sweet potatoes, and onion on a large-rimmed baking sheet or casserole dish.
2. In a small bowl, combine oil, orange juice, and cinnamon. Drizzle over the vegetable mixture and toss to coat evenly. Sprinkle salt (in moderation) and pepper over vegetables.
3. Roast 15 minutes. Stir gently, add walnuts, and continue to roast for another 15 minutes, or until vegetables are tender and nicely browned. Add cranberries to mixture and serve warm.


Per serving: 132 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 34mg sodium, 20g carbohydrate, 4g fiber, 8g sugar, 3g protein