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Roasted Brussels Sprouts with Sweet Potatoes


  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish


  1. Preheat oven to 400° F.
  2. Trim Brussels Sprouts with the Twist'n Sprout™ removing core and tough outer leaves.
  3. Peel sweet potato with Serrated Palm™ Peeler and chop into 1-2 inch pieces. Add to the large bowl.
  4. Use GarlicZoom™ to chop 2 cloves of garlic and add to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, coriander, salt, and pepper to taste. Stir to coat. (Line a large sheet pan with for super easy cleanup)
  7. Drizzle a little olive oil onto the sheet pan or foil and rub to evenly coat pan.
  8. Pour veggie mixture onto baking sheet and arrange evenly for best results.
  9. Roast at 400° for about 40-45 minutes tossing once or twice during cooking. The veggies are done when they are golden brown and easily pierced by a fork.
  10. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with thyme.
  11. Enjoy!

Suggested Gadgets:

Twist'n Sprout Brussels Sprout Tool