Try pairing up two Thanksgiving favorites into one dish this year.

The sweetness of the potatoes will cut the bitterness of the Brussels sprouts, and pairing a more familiar food with a new food will help with acceptance from picky eaters. Depending on your family’s tastes you can also add ground cumin,
cayenne pepper or a drizzle of maple syrup or balsamic glaze. Get kids involved in making the
recipe by having them toss the veggies with the oil and spices and spread out onto the baking sheet.
When they have an opportunity to help with the preparation, they’ll be that much more likely to
give it a taste!



  • 1 lb Brussels sprouts
  • 2 medium sweet potatoes
  • 3 Tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp ground pepper
  • ½ tsp garlic powder


  1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Slice the Brussels sprouts in half or quarters (if large). Chop the sweet potato into cubes,
    roughly the same size as the Brussels sprout pieces.
  3. Toss the Brussels sprouts and the sweet potatoes with the oil, salt, pepper and garlic
    powder in a large bowl.
  4. Spread the veggies onto the prepared baking sheet and bake for 25-30 minutes, stirring
    halfway through. (Exact timing will depend on the size of your sprouts and potatoes.)
    Serve immediately.

Amanda Buthmann MS, RD is a pediatric and family nutritionist at Lara Metz Nutrition in
NYC. For more information contact her at, or

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