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Roasted Sweet Potatoes, Yams, and Brussels Sprouts with Fresh Rosemary

Recipe from Two Peas and Their Pod


  • 2 sweet potatoes white flesh, peeled and cut into cubes
  • 2 yams orange flesh, peeled and cut into cubes
  • 2 cups brussels sprouts washed and cut in half
  • 1 red onion cut into big chunks
  • 5 garlic cloves peeled
  • Drizzle of olive oil
  • Fresh rosemary finely chopped
  • Salt and pepper to taste


  • 1. Preheat the oven to 400 degrees. Line a large baking sheet with foil and coat with cooking spray.
  • 2. Put the potatoes, yams, brussels sprouts, onion chunks, and garlic cloves in a large bowl.
  • 3. Lightly drizzle the vegetables with olive oil. Stir until they are all coated.
  • 4. Season the vegetables with the fresh rosemary and salt and pepper. Stir again.
  • 5. On the large baking sheet, add the vegetables. Make sure they are laid out flat. Place the baking sheet in the hot oven.
  • 6. Roast vegetables for about 40-45 minutes, stirring them every 15 minutes or so. I like them a little crispy around the edges:)
  • 7. I always remove the garlic cloves to serve, but if you want to eat them, go for it. Serve hot.