These Roasted Brussels Sprouts and Sweet Potatoes are a celebration of fall flavor. I know it’s a little dramatic to emote over veggies, but I fall in love with this roasted veggie side dish every single time. Tender, caramelized, and perfectly seasoned, these sprouts and spuds absolutely steal the show.
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Table of Contents
For more tasty, everyday vegetable side dish recipes, check out my Air Fryer Cabbage, Roasted Sweet Potatoes with Miso Maple Glaze, Brussels Sprouts Slaw, and Caramelized Dutch Oven Sweet Potatoes.
At A Glance: Roasted Brussels Sprouts and Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total time: 1 hour
- Makes: 8 servings
- Nutrition: 141 calories, 25 grams of carbohydrates, 3 grams of protein, 4 grams of fat
- What it Tastes Like: Tender, caramelized veggies with savory herbs and a lightly sweet, tangy finish. A flavor powerhouse of a side dish!
- Why You'll Love It: It’s simple, flavorful, and works just as well for weeknight dinners as it does for holidays.
- Difficulty Level: Easy. A little prep, then the oven does the heavy lifting.
Tossed with olive oil, salt, pepper, and cozy pantry spices like rosemary, thyme, and smoked paprika, these roasted Brussels sprouts and sweet potatoes come out of the oven tender on the inside and beautifully caramelized on the outside. They start roasting covered to lock in tenderness, then finish uncovered so the edges get golden and irresistible.
Right before serving, the veggies get a quick drizzle of a maple, brown sugar, and apple cider vinegar glaze—just enough sweet and tangy flavor to make every forkful pop. I’ve served this roasted veggie side dish at everything from casual Sunday dinners to weeknight family meals, and it never lasts long. Slightly dramatic over vegetables? Maybe. Still wildly good every single time? Absolutely.
If you like these roasted sweet potatoes and Brussels sprouts, you'll also love my Sautéed Squash, Roasted Broccoli, Air Fryer Smashed Potatoes, and Creamed Peas.
Choosing the Best Sweet Potatoes & Brussels Sprouts
While fall is peak season for both Brussels sprouts and sweet potatoes, good produce is easy to find year-round. A few quick tips will help you pick the best veggies for this roasted veggie side dish every time.
Sweet Potatoes — Garnett and Jewel are the most common varieties, but any deep orange–fleshed sweet potato (like Beauregard or Covington) will work well. Look for potatoes with smooth skin that feel heavy for their size, and avoid any with soft spots, shriveling, or bruising.
Brussels Sprouts — The best Brussels sprouts are deep green with tight outer leaves and feel firm and heavy for their size. Smaller sprouts tend to be slightly sweeter, though modern growing methods have narrowed the difference. You can buy them loose or on the stalk—just trim them off with a sharp knife before prepping.
Vegetable Preparation Instructions
Prepping the Brussels sprouts and sweet potatoes is quick and straightforward. A few simple steps help ensure everything roasts evenly and develops great flavor.
Brussels Sprouts — Rinse the sprouts under cool water, gently rubbing to remove any dirt. Trim off the woody stems and peel away any bruised or loose outer leaves. Cut larger sprouts into quarters and smaller ones in half so the pieces are roughly the same size.
Sweet Potatoes — Rinse and scrub the sweet potatoes, then peel if desired (I prefer them peeled for the most tender texture). Trim the ends and cut the potatoes into ½-inch pieces so they roast evenly alongside the Brussels sprouts.
Other Important Ingredients and Substitutions
Spices — Dried rosemary, thyme, smoked paprika, salt, and pepper give these oven-roasted veggies their savory, smoky, and herbaceous flavor. For the best taste, use fresh spices and freshly cracked black pepper when possible.
Olive Oil — Extra virgin olive oil is ideal for a rich, slightly peppery flavor, but avocado oil is a great substitute.
Maple Syrup — Just a tablespoon of pure maple syrup forms the base of the sweet-and-tangy glaze. A little goes a long way here, so be sure to use the real stuff for the best flavor.
Apple Cider — Apple cider vinegar adds a bright, fruity tang that balances the sweetness and enhances the natural flavor of the roasted vegetables. Don't have it? You can also use red wine vinegar.
Light Brown Sugar — Light brown sugar adds a touch of warmth and depth to the maple glaze. Be sure to pack it lightly when measuring. For a vegan option, organic cane sugar works just as well.
Love veggies (or working to get there)? Check out my complete selection of vegetable-forward recipes here.
Recipe Swaps and Mix-Ins
Looking to adapt to taste preferences or what you have on hand? These simple swaps and mix-ins let you change up the flavor without adding extra work:
- Classic (Less Sweet) — Season the Brussels sprouts and sweet potatoes with salt, pepper, and rosemary, and skip the maple apple cider glaze for a more savory, traditional side dish.
- Spicy — Swap cayenne pepper in place of the smoked paprika for a subtle kick. Start small and add more to taste.
- Garlic — Add 2–3 cloves of minced garlic to the veggies before roasting for a cozy, garlicky upgrade that pairs perfectly with caramelized edges.
- Earthy — Add 1 teaspoon of ground cumin along with (or in place of) the rosemary and thyme for a warm, earthy flavor.
- Honey — Use 1 tablespoon of honey instead of maple syrup for a slightly fruitier, mellow sweetness.
- Vegan — Make this recipe fully plant-based by using organic cane sugar in place of light brown sugar.
- Balsamic — Swap the apple cider vinegar for balsamic vinegar in the glaze for deeper, slightly tangy sweetness.
- Pecans or Walnuts — Toss in a handful of chopped nuts during the last 10 minutes of roasting for extra crunch, texture, and nutrition.
How to Make Roasted Brussels Sprouts and Sweet Potatoes
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 400°F.
Step 1: Add the sweet potatoes and Brussels sprouts to an 8x13-inch baking pan. Drizzle with oil and season with salt, black pepper, dried rosemary, dried thyme, and smoked paprika.
Step 2: Toss until covered.
Step 3: Cover the pan tightly with aluminum foil and roast for 20 minutes.
Step 4: Remove the foil from the pan, and gently stir the vegetables.
Step 5: Increase the oven temperature to 425°F and roast the vegetables for another 25-30 minutes, or until the sweet potatoes are fork-tender.
Step 6: Whisk the maple syrup, brown sugar, and apple cider vinegar together until combined. Drizzle the mixture over the vegetables and gently toss to coat.
Step 7: Season the sweet potato and Brussels sprouts to taste with salt and pepper and serve hot.
Chelsea's Recipe Pro-Tips
- Cut the Veggies Evenly. Cut sweet potatoes into about ½-inch cubes, and size the Brussels sprouts so they’re uniform—quarter larger sprouts and halve medium ones—so everything roasts at the same rate.
- Use a Baking Dish, Not a Baking Sheet. This recipe relies on trapping steam at first, so a deep 8×13-inch baking dish works best. A standard baking sheet doesn’t have enough depth for this method.
- Roast Covered, Then Uncovered. Covering the pan helps the vegetables become tender, while finishing uncovered allows moisture to evaporate so the edges can caramelize.
- Turn the Veggies Halfway Through. Stir the vegetables when you remove the foil to encourage even browning and prevent sticking.
- Cook Until Fork-Tender. The vegetables are done when the sweet potatoes can be easily pierced with a fork, and the Brussels sprouts are tender with lightly crisped edges.
- Avoid Overcrowding the Pan. Spread the veggies in a thin, even layer—about 1 to 2 pieces deep—so they can roast rather than steam and develop those caramelized edges.
Serving Suggestions
These roasted veggies are a versatile side dish that works just as well for everyday dinners as for a holiday table. Serve them alongside Pecan Crusted Salmon, Honey Garlic Chicken Thighs, or Chicken Meatloaf for a hearty weeknight meal or pair them with ham, Roasted Turkey Breast, or a standing rib roast for Thanksgiving or Christmas dinner.
Storage Directions
- Refrigerating — Store leftover roasted sweet potatoes and Brussels sprouts in an airtight container in the refrigerator for up to 5 days.
- Freezing — Let the vegetables cool to room temperature, then transfer them to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating — Warm gently in the microwave, or reheat in a foil-covered pan in a 300°F oven for 10–15 minutes, until heated through.
Roasted Brussels Sprouts and Sweet Potatoes FAQs
Yes. You can roast the vegetables up to 2 days in advance and store them in the refrigerator in an airtight container. Reheat uncovered in the oven until warmed through, then add the glaze just before serving for the best texture.
No—peeling is optional. I prefer peeled sweet potatoes for the most tender texture, but leaving the skins on works just fine if you scrub them well.
Roasting the veggies covered helps trap steam so they become tender, while finishing uncovered allows excess moisture to evaporate and creates caramelized edges.
This recipe is naturally dairy-free. To also make it vegan, use organic cane sugar instead of light brown sugar. No other changes are needed.
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Recipe Card
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 2 large (2 lbs) sweet potatoes cut into ½-inch cubes
- 5 cups (1 lb) Brussels sprouts quartered if large or halved if medium
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon salt plus more to taste
- ½ teaspoon cracked black pepper plus more to taste
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ⅛ teaspoon smoked paprika
- 1 tablespoon maple syrup
- 1 tablespoon packed light brown sugar or organic cane sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400°F.
- Add the sweet potatoes and Brussels sprouts to an 8x13-inch baking pan. Drizzle with oil and season with salt, black pepper, dried rosemary, dried thyme, and smoked paprika. Toss until evenly coated.
- Cover the pan tightly with aluminum foil and roast for 20 minutes. Remove the foil from the pan, and gently stir the vegetables.
- Increase the oven temperature to 425°F and roast the vegetables uncovered for another 25-30 minutes, or until the sweet potatoes are fork-tender.
- Whisk the maple syrup, brown sugar, and apple cider vinegar together until combined. Drizzle the mixture over the vegetables and gently toss to cover. Season to taste with salt and pepper and serve hot.
Notes
- Cut the Veggies Evenly. Cut sweet potatoes into about ½-inch cubes, and size the Brussels sprouts so they’re uniform—quarter larger sprouts and halve medium ones—so everything roasts at the same rate.
- Use a Baking Dish, Not a Baking Sheet. This recipe relies on trapping steam at first, so a deep 8×13-inch baking dish works best. A standard baking sheet doesn’t have enough depth for this method.
- Roast Covered, Then Uncovered. Covering the pan helps the vegetables become tender, while finishing uncovered allows moisture to evaporate so the edges can caramelize.
- Turn the Veggies Halfway Through. Stir the vegetables when you remove the foil to encourage even browning and prevent sticking.
- Cook Until Fork-Tender. The vegetables are done when the sweet potatoes can be easily pierced with a fork, and the Brussels sprouts are tender with lightly crisped edges.
- Avoid Overcrowding the Pan. Spread the veggies in a thin, even layer—about 1 to 2 pieces deep—so they can roast rather than steam and develop those caramelized edges.
- Classic (Less Sweet) — Season the Brussels sprouts and sweet potatoes with salt, pepper, and rosemary, and skip the maple apple cider glaze for a more savory, traditional side dish.
- Spicy — Swap cayenne pepper in place of the smoked paprika for a subtle kick. Start small and add more to taste.
- Garlic — Add 2–3 cloves of minced garlic to the veggies before roasting for a cozy, garlicky upgrade that pairs perfectly with caramelized edges.
- Vegan — Make this recipe fully plant-based by using organic cane sugar in place of light brown sugar.
- Balsamic — Swap the apple cider vinegar for balsamic vinegar in the glaze for deeper, slightly tangy sweetness.
- Pecans or Walnuts — Toss in a handful of chopped nuts during the last 10 minutes of roasting for extra crunch, texture, and nutrition.
- Refrigerating — Store leftover roasted sweet potatoes and Brussels sprouts in an airtight container in the refrigerator for up to 5 days.
- Freezing — Let the vegetables cool to room temperature, then transfer them to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating — Warm gently in the microwave, or reheat in a foil-covered pan in a 300°F oven for 10–15 minutes, until heated through.
I love this brussels sprouts recipe and had such a fun time developing it. It combines two of my favorite veggies, brussels and sweet potatoes, and is so incredibly versatile. I make it for the family and Sunday dinner frequently!