Roasted Sweet Potato & Brussels Sprout Gratin

This weekend was quite lovely.  I was lucky enough to spend time with some ladies I am truly grateful for!  The fall season and holidays always leave me so misty with reflection.  I talk about my girlfriends all the time, but I don’t always get to spend one-one time with them, which is different.  We all get busy– kids, work, life, and it just makes it a little hard to be consistent with visits.  Especially if you don’t live in the same town.  But, we did it.  We all got together, ate great food, drank wine and went to the movies, all NINE of us!! Amazing! Big shout out to you ladies, and thanks for moments like yesterday and today, that are just good for the soul.  In the month all about giving thanks, I am thankful for you all.  And for those fellas making it possible to get a night away, best dads around!! 

I am also pretty excited to share with anyone needing a last minute side for Thanksgiving, or any holiday meal, today’s recipe!

This vegetable dish is the perfect side to any holiday meal.  It is easy and full of flavor.  I personally love sweet potatoes and Brussels sprouts together and the cheese topping makes it extra special.

Enjoy this little number and maybe think about what you are most grateful for.  It isn’t alway our default as humans to focus on the positive, but is so worth it.  There is a lot of good if we remember to look at it.  Happy weekend everyone.  


Roasted Sweet Potato & Brussels Sprout Gratin

Yield: 4-6


  • 2 cups sweet potatoes, diced
  • 2-3 cups brussels sprouts, halved
  • 1 tablespoon olive oil
  • salt and pepper
    For the sauce
  • 1 tablespoon butter
  • 1/2 teaspoon garlic
  • 1 tablespoon flour
  • 4 oz unsweetened almond milk
  • Salt and pepper
  • 1/4 cup shredded cheese (Gruyere or Parmesan)


  1. Preheat oven to 400F degrees
  2. Line two baking sheets with parchment paper (this saves you from having to wash these).
  3. Place sweet potatoes on one sheet pan and Brussels sprouts on the other, drizzle with olive oil and season with salt and pepper.
  4. Roast vegetables in oven for 20 minutes.
  5. At the 20 minute mark remove the brussels sprouts and place in a baking dish.
  6. Let your sweet potatoes continue to cook while you make your sauce.
  7. In a small pan on the stove, heat your butter.
  8. Add the garlic to the butter and let soften slightly.
  9. Add the flour to your butter and mix to form a roux.
  10. Whisk in milk and allow your sauce to thicken.
  11. Season sauce with salt and pepper.
  12. Remove your sweet potatoes from the oven and place in baking sheet with your brussels sprouts, mix together.
  13. Pour your sauce over your vegetables, top with cheese and return to oven for 5-10 minutes until cheese is melty.
  14. Remove when cheese is bubbly and serve.

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.


  1. Erin | 13th Jan 18

    This one is definitely getting added to our dinner rotation! We made it a complete meal by adding in crumbled turkey sausage (that we cooked before hand) and it was delicious!

    • A Pinch of Grace | 14th Jan 18

      What a great idea to add the sausage!! Thanks for sharing!

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