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Thanksgiving SIde Dish Recipe, Roasted Sweet Potatoes and Brussel Sprouts

Roasted Sweet Potato and Brussels Sprout Salad

Course Side Dish
Cuisine American
Keyword Roasted Sweet Potato and Brussel Sprout Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Amanda @ Old House to New Home


For the salad:

  • 1 lb. brussels sprouts trimmed of stems and quartered
  • 2-3¬† large sweet potatoes peeled and cubed in 1 inch cubes
  • 1 cup cooked grains rice, quinoa, or couscous
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil

For the dressing:

  • 2 tablespoons¬† apple cider vinegar
  • 1 tsp dijon mustard
  • 1/4 cup olive oil
  • 1-2 teaspoons honey to taste
  • salt and pepper to taste
  • 1/2 teaspoon dried thyme


  1. Preheat oven to 425 degrees. Add sweet potatoes to a sheet pan. Add half the salt, pepper, and olive oil then stir to distribute. Put sheet pan in the oven and cook for 10 minutes.
  2. While potatoes cook, trim and quarter brussel sprouts. Do not discard leaves that fall off! Once potatoes have cooked 10 minutes, add brussel sprouts to the pan and season with the rest of the salt, pepper, and olive oil. Stir again and return to the oven. Roast 15 minutes, or until leaves start to char.
  3. While cooking, whisk together all dressing ingredients until well combined. Taste and add more seasoning or honey, to taste.
  4. Once veggies are done cooking, add to a serving bowl. Add the grains and stir well. Right before serving, add the dressing. Serve warm or room temperature.