This sheet pan Brussels sprouts and sweet potato wedges recipe is an easy, nourishing plant-based meal made with just a handful of simple ingredients. The vegetables roast together on one pan until the Brussels sprouts are caramelized and slightly charred, and the sweet potato wedges are tender, golden, and naturally sweet. Serve them as they are, with a creamy avocado-herb sauce and chopped nuts, or turn them into a more complete meal with your protein of choice. They also make a beautiful brunch or breakfast plate with one or two poached eggs on top.
Inspired by a NYC restaurant breakfast
This recipe was inspired by a meal I had years ago at The Little Beet Table in New York City, a cozy, health-conscious restaurant I loved visiting whenever I was in town. The restaurant has since closed, but I still remember that simple spread of charred Brussels sprouts, topped with green sauce and crunchy pistachios, and slightly caramelized sweet potato wedges. These were two plant-based side dishes from the menu, to which I added a poached egg, for a satisfying, nourishing, and delicious brunch. I wanted to have that combination again, so I decided to recreate this meal at home.
A simple sheet pan meal
This is the kind of recipe that doesn’t need much to be good. Brussels sprouts get crispy and caramelized in the oven, while sweet potato wedges become soft inside with golden edges. Together, they make a satisfying, fiber-rich plant-based meal that feels both comforting and light.
It works beautifully for breakfast or brunch with poached eggs, but it can also be served as a side dish for lunch or dinner. Add chicken, fish, steak, turkey patties, tofu, or any protein you love, and you have a complete meal.
The avocado-herb sauce
The green sauce is simple and flexible: fresh herbs, avocado, lemon juice, extra virgin olive oil, and salt. I used parsley, cilantro, and dill, but you can use whatever soft herbs you have on hand.
The sauce is creamy from the avocado, bright from the lemon, and fresh enough to balance the roasted vegetables. Drizzle it over the Brussels sprouts, add a few chopped nuts for texture, and finish everything with extra virgin olive oil and flaky salt.
How to serve
Serve this sheet pan meal warm, straight from the oven, drizzled with avocado herb sauce and crunchy nuts — chopped macadamia nuts, pistachios, walnuts, or any nuts you like.
For breakfast or brunch, add one or two poached eggs. For lunch or dinner, serve it with your protein of choice. The roasted vegetables are also good cold, so leftovers work well in a lunchbox or as part of a meal prep bowl.
If you love roasted sweet potato wedges and easy, plant-forward meals, try this Roasted Sweet Potato Wedges with Avocado, Feta, and Horseradish Aioli.
Print
One Sheet Pan Brussels Sprouts and Sweet Potato Wedges
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This sheet pan Brussels sprouts and sweet potato wedges recipe is an easy, nourishing plant-based meal made with just a handful of simple ingredients. The vegetables roast together on one pan until the Brussels sprouts are caramelized and slightly charred, and the sweet potato wedges are tender, golden, and naturally sweet. Serve them as they are, with a creamy avocado-herb sauce and chopped nuts, or turn them into a more complete meal with your protein of choice. They also make a beautiful brunch or breakfast plate with one or two poached eggs on top.
Ingredients
For the vegetables
- 1/2 pound Brussels sprouts, washed, dried, trimmed, and halved
- 1 medium sweet potato, scrubbed, washed, dried, and cut into wedges, skin on
- Avocado oil, for roasting
- Himalayan pink salt or sea salt, to taste
- 1 handful chopped macadamia nuts, pistachios, or nuts of choice
- Extra virgin olive oil, for serving
- Flaky salt, optional, for serving
For the avocado herb sauce
- 1 bunch fresh herbs, such as parsley, cilantro, and dill
- 1/2 avocado
- Extra virgin olive oil, as needed
- Fresh lemon juice, to taste
- Himalayan pink salt or sea salt, to taste
Instructions
- Preheat the oven to 400°F / 200°C.
- Prepare the Brussels sprouts by trimming the ends and cutting them in half. Scrub and dry the sweet potato, then cut it into wedges. To do this, cut the sweet potato in half lengthwise, cut each half in half again, then continue cutting until you have evenly sized wedges.
- Add the Brussels sprouts and sweet potato wedges to a sheet pan, drizzle with a little avocado oil, season with salt, and toss to coat. Arrange the Brussels sprouts cut side down so they caramelize nicely.
- Roast for 20 minutes, then switch the oven to broil at 425°F / 220°C for about 5 minutes, or until the vegetables are golden and slightly charred in places. Flip the sweet potato wedges if needed, but you don’t need to move the Brussels sprouts. Keep an eye on them so they get color without burning. If the Brussels sprouts are ready before the sweet potatoes, remove them from the pan and let the wedges cook for a few extra minutes.
- While the vegetables roast, make the green sauce. Add the herbs to a food processor and pulse until finely chopped. Add the avocado and blend again. Slowly add extra virgin olive oil until you reach your desired consistency. Season with lemon juice and salt to taste.
- To serve, arrange the roasted Brussels sprouts and sweet potato wedges on one or two plates. Spoon the avocado herb sauce over the Brussels sprouts, drizzle everything with extra virgin olive oil, and sprinkle with chopped nuts and flaky salt.
- Serve as is, or add one or two poached eggs for a breakfast or brunch plate.
Notes
Japanese, Garnet, or Jewel sweet potatoes all work well in this recipe.
The Brussels sprouts should be dry before roasting so they caramelize instead of steaming.
Use any soft herbs you love for the sauce: parsley, cilantro, dill, basil, chives, or a mix.
Pistachios were part of the original restaurant inspiration, but macadamia nuts, walnuts, or almonds also work well.
For a little heat, serve with sriracha, kimchi sriracha, chili oil, or your favorite spicy sauce.
To make it a complete meal, serve with poached eggs, grilled chicken, fish, steak, tofu, or any protein of choice.
Leftovers are good warm or cold and can be added to lunch bowls.
6 Comments
Laurie
January 24, 2019 at 2:58 pmI’m just getting into lectin-free eating and your blog is sooooooo helpful. The photos lure me in and then when I made this dish, it was as delicious as it looked. The directions are well-written and easy to follow. Thank you so much for the time and care you put into making these beautiful meals available.
Claudia
January 24, 2019 at 5:16 pmThank you so much Laurie, truly appreciate your feedback xx
Heather
January 24, 2019 at 11:05 amThey were great. I can’t figure out what the red is in the photo though? I added fennel, leeks and cauliflower to the sprouts tray and then mixed it together at the end. And yes I did see the article about nyc restaurants. Thanks for those.
Claudia
January 24, 2019 at 4:44 pmHi Heather, that’s Sriracha 🙂
Heather
January 23, 2019 at 7:16 pmWe are heading to NYC in March. Thanks for the restaurant suggestions. I think we will be going to The Little Beet Table! I am making this sweet potato recipe for a potluck tonight. Smells yummy while roasting!
Claudia
January 24, 2019 at 9:29 amHi Heather, The Little Beet Table is amazing, I feel excellent when I eat there. Have you seen the NYC article with all the suggestions? I hope the potato wedges came out good xx