Autumn Recipes/ Lunch & Dinner/ Sides & Snacks

Roasted Sweet Potatoes & Brussel Sprouts with Pomegranate

This was a dish I made for the family at thanksgiving dinner.  Thankfully it was a hit (even though I ended up putting too much salt on top).  I made something similar to this before, with Roasted Brussel Sprouts, Walnuts and Baked Grapes.  That was a great dish too!  It was a mix of protein, veggies and fruit instead of a mix of starch, veggies and fruit.

Sweet potato actually contains less starch than regular potatoes.  They also hold WAY more Vitamin A than regular potatoes (400% of your daily value in one sweet potato), have less calories, and they have calcium & manganese, but regular potatoes contain more protein and potassium.  Both are excellent choices to eat, so be sure to include all different types of potatoes in to your diet!


BTW this recipe is super easy, so if you’re a beginner at cooking (like I was just a couple years back), this one shouldn’t be hard.

Roasted Sweet Potatoes & Brussel Sprouts with Pomegranate

Print Recipe
Serves: 6-8 Cooking Time: 1 Hour


  • 2 Tbsp - Coconut Oil (melted)
  • 3 - Cups Brussel Sprouts
  • 2 Medium Sweet Potatoes
  • 1 Pomegranate (or 1/2 cup of pomegranate seeds)
  • 1/2 Cup - Orange Juice
  • 1 Orange - Zested
  • 2 Tbsp - Maple Syrup
  • Sea Salt
  • Black Pepper



Preheat your oven to 350F.


Wash and slice your brussel sprouts in half, peeling the outer layer off.


Peel and cut your sweet potatoes into even 1" chunks.


Lightly oil a baking pan big enough to fit everything you chopped and toss brussel sprouts and potatoes in, coating them with melted coconut oil. Sprinkle salt and pepper overtop to your liking (try not to over do the salt like I did!).


Bake for approximately 40min (check softness of potatoes with a fork and confirm that brussel sprouts are not burning towards the end).


Meanwhile, peel your pomegranate to take out all of the seeds individually, set aside.


Zest your orange and mix into a small bowl with orange juice and maple syrup.


Once everything has finished baking, take out of the oven and pour your juice overtop, mixing everything well in the pan. If serving immediately, add fresh pomegranates on top, or set aside in the fridge for when you reheat for leftovers.

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