Roasted Brussels Sprouts and Sweet Potato Orzo

Roasted Brussels Sprouts and Sweet Potato Orzo


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This roasted veggie dish tossed with orzo and red wine vinegar is a filling side dish that is best served with a lighter entrée. It’s also a perfect dish for the holiday season!

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 pound Brussels sprouts
  • 1 large sweet potato
  • 1/3 cup olive oil
  • 2 cloves smashed garlic
  • 1 tablespoon red wine vinegar
  • 6 cups cooked orzo
  • Salt and pepper

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Trim the Brussels sprouts by cutting off the brown ends. Peel the sweet potato and chop into small pieces. Combine the Brussels sprouts and sweet potatoes in a large bowl. Add the garlic to the bowl and drizzle with the olive oil. Season with salt and pepper and toss to coat. Grease a sheet pan with olive oil and pour the veggies on the pan. Roast for 45 minutes at 400 degrees. Transfer the veggies to a large serving bowl and toss with red wine vinegar and then toss with cooked orzo. Serve warm.

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