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Caramelized Sweet Potatoes and Brussels Sprouts

Photo: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Hands-on time 5 mins
Total time 35 mins

Makes 6 servings

The only thing better than sweet potatoes and Brussels sprouts is when they're served together and caramelized to perfection. The perfect holiday side!


  • 2 sweet potatoes, peeled and diced
  • 16 ounces Brussels sprouts, halved
  • 2 garlic cloves, chopped
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Place 2 rimmed baking pans in the oven, and preheat oven to 375°. Toss sweet potatoes, Brussels sprouts, and garlic with olive oil and melted butter. Sprinkle with salt and pepper.

  2. Divide mixture between preheated pans; roast 25 minutes or until tender and golden brown, stirring vegetables and rotating pans once after 10 minutes.