Roasted Brussels Sprouts, Sweet Potatoes and Broccoli

This recipe originally called for just brussels sprouts and sweet potatoes but I didn't have enough brussels sprouts so I rounded it out with broccoli and it was great. 

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  • 1 pound Brussels sprouts, trimmed
  • *Optional* do 1/2lb brussels and 1 small head of broccoli
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar


  • Preheat your oven to 400 degrees F.
  • Trim the ends off of the brussels sprouts and cut in half.  Put them in a large bowl. 
  • *If you are using broccoli, cut into bit sized pieces and put in a separate bowl*
  • Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  • Mince 2 garlic cloves and add it to the bowl.
  • Pour 1/3 cup olive oil over the vegetables.
  • Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  • (Line a large sheet pan with foil if you want super easy cleanup)
  • Spray the pan with some olive oil or drizzle a small amount and spread it around to make sure your vegetables don't stick to the pan.
  • Pour the brussels sprouts and sweet potatoes into the pan.
  • Roast at 400 for about 40-45 minutes. *If you are using broccoli, add them to the other veggies about 20 minutes into roasting* The veggies are done when they are brown and a fork slides into them easily.
  • Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Serve immediately.