Sheet pan meals are a total game changer for busy weeknights! They’re simple, healthy, and oh-so-delicious, making them perfect for anyone looking to whip up a wholesome dinner without a ton of fuss. My absolute favorite is this Sheet Pan Sweet Potato & Brussels Sprouts recipe! With just a few fresh ingredients tossed together and baked to perfection, you’ll have a colorful and nutritious meal that practically cooks itself. Plus, the cleanup is a breeze—just one pan! Trust me, once you try this, you’ll be hooked on the ease and flavor of sheet pan cooking!
Ingredients for Sheet Pan Sweet Potato & Brussels Sprouts
Gathering your ingredients is half the fun! Here’s what you’ll need to make this delightful sheet pan meal:
- 2 medium sweet potatoes, diced
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
That’s it! Just a handful of fresh ingredients that pack a punch of flavor and nutrition. Make sure to use good quality olive oil for that rich taste, and feel free to adjust the seasonings to suit your palate. Happy cooking!
How to Prepare Sheet Pan Sweet Potato & Brussels Sprouts
Getting this Sheet Pan Sweet Potato & Brussels Sprouts dish ready is a breeze! Let’s dive into the steps that’ll lead you to a delicious, wholesome meal. I promise, you’ll love how simple this is!
Step-by-Step Instructions
- First things first, preheat your oven to 425°F (220°C). This step is super important because you want everything to roast beautifully.
- While the oven is heating up, grab a large bowl and toss in your diced sweet potatoes and halved Brussels sprouts. It’s like a colorful veggie party in there!
- Next, drizzle in the olive oil, and sprinkle the garlic powder, paprika, salt, and pepper over the veggies. Now, the fun part—get your hands in there and toss everything together until all the veggies are well coated. You want that flavor to hug every piece.
- Once everything is nicely mixed, spread the mixture evenly onto a sheet pan. Don’t overcrowd them; give them some space to crisp up!
- Pop the sheet pan in the oven and bake for 25-30 minutes. I like to give the veggies a little stir halfway through to ensure they roast evenly. Just keep an eye on them; they should be tender and have that gorgeous golden-brown color when done.
- Finally, remove the pan from the oven and serve warm. The aroma will be irresistible, and you’ll feel so accomplished!
And there you have it! A simple, healthy, and oh-so-tasty meal that comes together with minimal effort. Enjoy!
Why You’ll Love This Recipe
- It’s super easy to prepare—just toss everything on a pan and let the oven do the work!
- Loaded with nutrients, this dish is a fantastic way to get your daily veggies in.
- The combination of sweet potatoes and Brussels sprouts creates a delightful flavor explosion.
- Cleanup is a breeze with just one pan to wash—perfect for busy nights!
- It’s a versatile recipe; feel free to add your favorite veggies or seasonings for a personal touch.
Trust me, once you try this Sheet Pan Sweet Potato & Brussels Sprouts, it’ll quickly become a staple in your weeknight rotation!
Tips for Success
Here are some of my top tips to ensure your Sheet Pan Sweet Potato & Brussels Sprouts turn out perfectly every time!
- Adjust the cooking time: Every oven is a little different, so keep an eye on your veggies. If they’re not tender after 30 minutes, give them a few more minutes, but watch closely to prevent burning.
- Mix it up: Feel free to add other vegetables like carrots, red onions, or bell peppers. Just be mindful of their cooking times; some might need a little longer!
- Don’t overcrowd the pan: Giving your veggies space allows them to roast properly, ensuring that crispy texture we all love.
- Season to taste: Adjust the garlic powder and paprika based on your flavor preference. Don’t be shy—make it your own!
With these tips in mind, you’ll be a sheet pan pro in no time!
Nutritional Information for Sheet Pan Sweet Potato & Brussels Sprouts
Let’s talk numbers! Knowing the nutritional value of your meals is super helpful, especially when you’re trying to eat healthy. Here’s an estimate of the nutritional information for one serving of this delicious Sheet Pan Sweet Potato & Brussels Sprouts:
- Calories: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Sugar: 5g
- Sodium: 50mg
- Cholesterol: 0mg
Keep in mind that these values can vary based on the specific ingredients you use, but it gives you a great idea of how healthy and satisfying this dish is. Enjoy every bite knowing you’re fueling your body with nutrients!
FAQ about Sheet Pan Sweet Potato & Brussels Sprouts
Can I use frozen Brussels sprouts?
Absolutely! Frozen Brussels sprouts work just fine. Just toss them in with the sweet potatoes without thawing first. They might need a few extra minutes of baking time, so keep an eye on them.
What other vegetables can I add?
You can get really creative here! Carrots, red onions, bell peppers, or even zucchini would all be fantastic additions. Just make sure to cut them into similar sizes for even cooking.
Can I make this dish ahead of time?
Yes, you can prep the veggies and toss them with the oil and seasonings a few hours in advance. Just cover and refrigerate until you’re ready to bake. It makes life so much easier!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. They’re great reheated, or you can enjoy them cold in a salad!
Can I add protein to this dish?
Definitely! You can toss in some chickpeas or cooked chicken for extra protein. Just make sure to adjust the cooking time if you add raw protein to ensure everything is cooked through.
Storage & Reheating Instructions
Storing your delicious Sheet Pan Sweet Potato & Brussels Sprouts is super easy! Just transfer any leftovers to an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days. When it comes to reheating, I recommend using the oven to keep that lovely roasted flavor. Just spread the veggies on a baking sheet and warm them up at 350°F (175°C) for about 10-15 minutes. You can also use the microwave for a quicker option, but be aware they might lose that crispy texture. Enjoy your tasty leftovers!
For more tips on healthy cooking, check out Healthline’s healthy cooking tips.
Print
Sheet Pan Sweet Potato & Brussels Sprouts: 5 Flavorful Tips
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and healthy sheet pan recipe featuring sweet potatoes and Brussels sprouts.
Ingredients
- 2 medium sweet potatoes, diced
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine sweet potatoes and Brussels sprouts.
- Add olive oil, garlic powder, paprika, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Adjust cooking time based on your oven.
- You can add other vegetables if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sheet Pan Sweet Potato & Brussels Sprouts