Roasted Fall Favorites

In this recipe, two favorite fall vegetables are mixed together: Brussels sprouts, which look like little cabbages because they’re part of the same family, and sweet potatoes, which are nice and—you guessed it—sweet. We like it as a side dish for the Herby Roast Chicken, since they can cook together in the oven. 

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Hands-on time: 5   |    Total time: 45   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Vegetable brush or clean sponge
Large rimmed baking sheet
Measuring cups
Measuring spoons
Mixing bowl
Large spoon or spatula
Pot holder 


2 sweet potatoes, scrubbed and cut into 1-inch cubes
6 cup Brussels sprouts (ends trimmed off ), cut in half
1 red or white onion, cut into 1-inch pieces
2 tablespoon olive oil
1⁄2 teaspoon salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Turn the oven on and set the heat to 425 degrees.
  2. Put the sweet potatoes, Brussels sprouts, onion, olive oil, and salt in the bowl and mix well.
  3. Dump the contents of the bowl onto the baking sheet, making sure the vegetables are in a single layer, not crowded on top of one another.
  4. Once the oven temperature has reached 425 degrees, carefully put the baking sheet into the oven and bake until the vegetables are tender and starting to brown, 35 to 40 minutes.
  5. Serve right away. 


If you’ve got winter squash, peel, seed, and cube it, and try using it in place of some or all of the sweet potatoes.