Sheet-Pan Brussels Sweet Potatoes (Print Version)

Roasted Brussels sprouts and sweet potatoes drizzled with homemade dill pickle ranch for a vibrant, savory meal.

# Components:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved
02 - 2 medium sweet potatoes (about 1 pound), peeled and cut into ¾-inch cubes
03 - 1 small red onion, thinly sliced
04 - 2 tablespoons olive oil
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Dill Pickle Ranch Dressing

09 - ½ cup mayonnaise (vegan mayonnaise recommended for vegan option)
10 - ¼ cup sour cream (or Greek yogurt)
11 - 2 tablespoons dill pickle juice
12 - 2 tablespoons finely chopped dill pickles
13 - 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
14 - 1 tablespoon chopped fresh chives
15 - 1 teaspoon Dijon mustard
16 - ½ teaspoon onion powder
17 - ¼ teaspoon garlic powder
18 - Salt and black pepper, to taste

# Preparation Steps:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, combine the prepared Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss thoroughly to ensure all vegetables are evenly coated with the seasonings.
03 - Spread the seasoned vegetables in a single layer across the prepared baking sheet. Avoid overcrowding the pan to promote even roasting and caramelization.
04 - Roast in the preheated oven for 25 to 30 minutes. During the roasting process, stir the vegetables once halfway through to ensure browning on all sides, until they are tender and golden.
05 - While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the mayonnaise, sour cream, dill pickle juice, chopped dill pickles, fresh dill, fresh chives, Dijon mustard, onion powder, and garlic powder. Season with salt and pepper to your preference.
06 - Once the vegetables are perfectly roasted, transfer them to a serving platter. Generously drizzle the dill pickle ranch dressing over the warm vegetables. Garnish with additional fresh dill or chives, if desired, and serve immediately.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Perfect balance of sweet and savory flavors
  • Customizable for various dietary needs
  • Makes excellent leftovers for lunch the next day
02 -
  • Perfect for meal prep and stays delicious for up to 4 days refrigerated
  • Excellent source of vitamins A and C
  • Can easily be made vegan with simple substitutions
03 -
  • Always preheat your baking sheet along with the oven for better browning and to prevent sticking. Just remember to be careful when adding vegetables to the hot sheet.
  • For extra crispy Brussels sprouts, place them cut-side down on the baking sheet. This creates maximum surface contact and beautiful caramelization.
  • The ranch dressing actually improves after sitting in the refrigerator overnight as the flavors meld, so consider making it a day ahead for even better results.

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