Roasted Brussels Sprouts & Sweet Potatoes with Dijon Vinaigrette 

This dish is perfect for fall…roasted brussels sprouts, sweet potatoes, dried cranberries, all tossed in an easy dijon mustard vinaigrette! My favorite part is the way the brussels sprouts get all crispy and caramelized!  It’s such an easy recipe making it is the perfect addition to your weeknight dinner or your holiday table.

40 minutes
10 minutes MIN
30 minutes MIN


4 servings


Preheat your oven to 450 degrees.  Place the Brussels sprouts and sweet potato cubes onto a baking sheet.  Drizzle with olive oil and toss with salt and pepper.

Bake for 25-30 minutes, tossing them 1-2 times while roasting.  Add the dried cranberries to the baking sheet for the last 5 minutes of baking.

Remove the pan from oven, let the vegetables cool slightly, and prepare the vinaigrette.

Whisk the dijon mustard and rice wine vinegar together.  Then slowly whisk in the olive oil and season with salt and pepper.

Place the roasted veggies in a large bowl and pour the vinaigrette over the top.  Gently toss to lightly dress.

And serve!!!


1 large sweet potato, peeled and cut into 3/4-inch chunks)
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher sea salt
freshly ground black pepper
1/3 cup dried cranberries

Dijon Vinaigrette:
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
two pinches of salt
freshly ground black pepper


Preheat the oven to 450 degrees Fahrenheit. Place the sweet potato cubes and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

Roast the vegetables at 450 degrees*** for 25 to 30 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack and allow the vegetables to cool slightly while you prepare the Dijon vinaigrette.

In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.

Gently place the roasted vegetables in large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

***If your vegetables start to get too crispy, just turn the oven temperature down to 400 degrees for the remainder of the baking time.

Related Recipes:

Praline Sweet Potato Casserole

Southwestern Quinoa Salad

Recipe adapted from: Blogging Over Thyme

Join the Conversation

  • Heather Davis

    I love to make sweet potatoes like that not so much brussel sprouts. Thanks

    • JenChoosesJoy

      You’re missing out on the Brussels Sprouts!

  • gina | @gbena

    YAY!!!! i do believe this may be easy enough for me to make and not screw up!!!! :)

    • JenChoosesJoy

      It’s super simple!!

  • Margaret @youngandrungry

    This recipe is right up my alley! I love putting a dressing on roasted vegetables and I’ve been working on a pretty similar recipe myself! Sweet potatoes are my absolute favorite!

    • JenChoosesJoy

      They’re SO good!!!

  • Kimberly

    I’ve actually never tried brussel sprouts but I’m loving this recipe! It just screams “Fall”. I’m thinking about making it next week.

    • JenChoosesJoy

      I hope you like it!!!

  • Christina @ The Athletarian

    Oh this would be perfect for Thanksgiving!! I just started liking Brussels sprouts. Never thought to combine them with sweet potatoes. Totally trying this!

    • JenChoosesJoy

      I LOVE the combo…especially with the dried cranberries. It’s the perfect salty/sweet!

  • corrie

    So yummy!! What a perfect Fall side!!

    • JenChoosesJoy


  • bubblyrunner

    This sounds delicious Jen! Brussel sprouts and sweet potatoes–two of my favorite things!

    • JenChoosesJoy


  • Madison Blackmon

    This looks great! Do you think it would taste good if you did regular potatoes (red, white,etc)? Love all the new recipes you post!

    • JenChoosesJoy

      I’m not really sure. I would substitute butternut squash for the sweet potatoes. If you try it with traditional potatoes, let me know how it works!

  • Lauren

    LOVE love love brussel sprouts!! This looks delish, can’t wait to try :)

    • JenChoosesJoy

      I hope you like it!!

  • Amanda B @ Cupcakes and Miles

    And now I’m hungry again… 😉

  • C_biblerun

    Oh I can’t wait to try these they look oh so yummy!! Love all your recepies????????

    • JenChoosesJoy

      I hope you like them!!!