Roasted Brussels Sprouts and Sweet Potatoes
Tender, caramelized roasted Brussels sprouts and sweet potatoes tossed with cozy spices and finished with a sweet-tangy glaze. It’s the kind of vegetable side dish that converts skeptics and earns second helpings.
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
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.
- 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.
Nutrition
Calories: 141kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 352mgPotassium: 511mgFiber: 5gSugar: 8gVitamin A: 12492IUVitamin C: 49mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!
