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Rosemary Roasted Sweet Potatoes and Brussels Sprouts

Rosemary Roasted Sweet Potatoes and Brussels Sprouts

Course Side Dish
Servings 6 servings


  • 2 20-24 oz pkgs frozen Brussels sprouts
  • 2 sweet potatoes, cut into 3/4 ” chunks
  • 1 large red onion, cut into1/2 ” wedges
  • 3 tbsp preferred vegetable oil
  • 1 tbsp minced fresh rosemary
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped


  • Wash hands with soap and water.
  • Preheat oven to 400ºF.
  • Scrub sweet potatoes and onion with a clean vegetable brush under running water.
  • On a large baking sheet toss frozen Brussels sprouts, potatoes, and onion with oil, rosemary, salt, and pepper. Divide between 2 baking sheets so vegetables are in a single layer.
  • Cook the Brussels sprouts according to package instructions, stirring occasionally, until all the vegetables are tender and browned. This will take about 30-40 minutes
  • Transfer vegetables to a serving dish and toss with cranberries and pecans. Serve immediately.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org