Easy and simply roasted potatoes and Brussels sprouts make for the best vegan Thanksgiving side for all eaters! Entirely dairy free, gluten free, vegan and easily made Whole30 friendly, this healthy side dish is ready in 30 minutes!

bowl of roasted potatoes and Brussels sprouts

One of my Favorite Easy Thanksgiving Sides

These roasted potatoes and Brussels sprouts are so incredibly easy to make. It’s one of my favorite vegan Thanksgiving sides because it’s so low stress and quick to make!

Plus, this Thanksgiving side dish is entirely vegan, gluten free, dairy free, nut free, and can be entirely Whole30 as well if needed, making it a wonderful side dish for all eaters (and free of the Top 8 Allergens!).

For this dish, I like to swap between potatoes and sweet potatoes– whatever I’m feeling in the moment! The sweet potatoes caramelize so wonderfully with a bit of maple syrup, and the roasted Brussels sprouts get nice and crispy (like restaurant-style roasted Brussels sprouts!).

bowl of roasted brussels sprouts and sweet potatoes

With a pinch of flaked sea salt, the saltiness balances out that subtle sweetness for a cozy and comforting healthy Thanksgiving side that tastes anything but!

Roasted Potatoes and Brussels Sprouts Ingredients

As I mentioned above, this roasted potatoes and Brussels sprouts dish is made with the simplest allergen-friendly ingredients that are also packed with nutrients!

For this vegan Thanksgiving side, you’ll need:

  • Russet Potatoes or sweet potatoes: I honestly like to use either or! The sweet potatoes add a bit more sweetness to the dish, so if you want a strictly savory dish, go with the russet potatoes (or fingerling if you’d like!). Either way, keep the skin on your potatoes for extra nutrients!
  • Brussels sprouts: I absolutely love when Brussels sprouts come back into season because they not only taste amazing but they’re packed with vitamin K and C!
  • Maple syrup: maple syrup is one of my favorite sweeteners for when I want a bit of sweetness without any refined sugar! I like to use Crown Maple because it’s my local maple syrup company.
  • Fresh thyme: I just used thyme here, but feel free to add in rosemary or sage!
  • Olive oil or coconut oil: if you’re concerned about high heat cooking but don’t want a coconut taste, you can roast the Brussels sprouts and potatoes with triple refined coconut oil then drizzle in olive oil for that finished flavor!
  • Sea salt and pepper: just enough to taste!
spoon taking brussels sprout

How to make roasted potatoes and Brussels sprouts

Whether you’re hosting Thanksgiving this year or you’re in charge of bringing a dish, this vegan Thanksgiving side is a no-stress side dish that’s ready in 30 minutes!

To make this roasted potatoes and Brussels sprouts dish, simply:

  1. Dice and cube the potatoes and Brussels sprouts and place them onto a baking sheet.
  2. Drizzle with oil, maple syrup, and sprinkle with the herbs and sea salt/pepper.
  3. Lightly toss then place the baking sheet into the oven to roast for 30 minutes.
  4. Remove from the oven and serve!

It’s that simple! Everyone will absolutely love these roasted potatoes and Brussels sprouts!

What to serve with your roasted Brussels sprouts

Well, I personally believe that this dish is a fantastic side to any vegan Thanksgiving. Pair it with any of your favorite Thanksgiving dishes for an awesome vegan and gluten free option for all eaters.

Additionally, you can serve these roasted potatoes and Brussels sprouts with:

close up of roasted brussels sprouts on sheet pan

I hope you love this easy vegan Thanksgiving side dish as much as I do! That bit of maple syrup really goes a long way in making these roasted potatoes and Brussels sprouts on a whole other level.

If you make this recipe, let me know down below in the comments section, as well as giving it a rating so that others can find it!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.

Happy veggie roasting!

bowl of roasted brussels sprouts

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

roasted potatoes and brussels sprouts
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bowl of roasted potatoes and Brussels sprouts

Easy Roasted Potatoes and Brussels Sprouts

  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Side
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Easy and simply roasted potatoes and Brussels sprouts make for the best vegan Thanksgiving side for all eaters! Entirely dairy free, gluten free, vegan and easily made Whole30 friendly, this healthy side dish is ready in 30 minutes!


Ingredients

Scale
  • 1 lb brussels sprouts, rinsed and halved
  • 2 large sweet potatoes or russet potatoes
  • 1 tbsp olive oil or coconut oil
  • 2 tsp maple syrup
  • 2 tsp fresh thyme
  • sea salt and pepper to taste

Instructions

  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Dice the sweet potatoes into cubes and place them onto the baking sheet.
  3. Add the Brussels sprouts, and drizzle the sweet potatoes and Brussels sprouts with olive oil and maple syrup. Sprinkle on the thyme, sea salt and pepper, and toss on the baking sheet with a spoon.
  4. Place the baking sheet into the oven and roast for 30 minutes, or until the Brussels sprouts have started to crisp and the sweet potatoes are soft (use a fork to test).  About 20 minutes through the baking time, use an oven mitt and lightly shake the pan to rotate the veggies.
  5. Remove from the oven and serve!

Notes

Omit the maple syrup if doing sugar-free/Whole30

Use whichever colored sweet potatoes you’d like here!

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 97
  • Sugar: 4.9 g
  • Sodium: 43.6 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 17.2 g
  • Fiber: 4.2 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg

Keywords: roasted potatoes and brussels sprouts, roasted brussels sprouts and potatoes, brussels sprouts and sweet potatoes