This Roasted Brussels Sprouts And Sweet Potatoes dish is glazed with a homemade sweet-and-spicy sauce made with maple syrup, balsamic vinegar, and paprika, ready in 30 minutes. It's perfect for busy weeknight dinners or meal prep.
Let me be honest, I don't wait for a reason to make these easy roasted Brussels sprouts with sweet potatoes.
It brings all those cozy flavors together: the caramelized sweet potatoes and the crispy-edged Brussels sprouts, infused with the flavorful balsamic sauce, make every bite satisfying.
Simply slice the sprouts, bake, and glaze them. It's such a simple recipe. Once you try it, it soon becomes your favorite to-go recipe for the busy days.
A Quick Look at the Recipe
- Time & Yield: Ready in about 35 minutes | Serves 4
- Taste & Texture: Sweet, tangy, and slightly smoky with crispy edges and tender centers
- Heat Level: 🌶 Low (adjustable with red pepper flakes)
- Cooking Method: Oven-roasted
- Difficulty: Beginner-friendly
- Diet: Vegan & vegetarian
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Recipe
- Ingredients & Substitutions
- More Substitutions & Dietary Ideas With AI
- How To Make Roasted Brussels Sprouts And Sweet Potatoes
- Pro Tips For Best Results
- ♨️How To Adjust The Heat Level
- Roasted Brussels Sprouts With Sweet Potatoes' FAQ
- More Roasted Veggie Recipes To Try
- 📖 Recipe
Why You'll Love This Recipe
⭐️Easy process with very little prep time.
⭐️It's a flavorful side dish for the holidays and everyday meals.
⭐️Real flavors with simple ingredients.
Ingredients & Substitutions
- Brussels sprouts: Use fresh or frozen(make sure to thaw them before roasting). Trim the ends and slice them in half so they roast well and absorb the glaze.
- Sweet potatoes: Choose regular (soft texture) or Japanese (less sweet but firmer). Both work fine in this recipe. I used white sweet potatoes today.
- Olive oil: Extra virgin olive oil adds great flavor. You can also substitute with avocado oil or grape seed oil.
- Balsamic vinegar: This adds richness and a slight sweetness to the glaze. You can substitute with apple cider vinegar, sherry vinegar, or red wine vinegar if needed.
- Maple syrup: This adds sweetness and helps it spread evenly over the veggies. You can substitute it with honey, agave nectar, or brown sugar.
- Paprika: For a smoky flavor and to balance the sweetness.
- Red pepper flakes: Optional. For heat, you can adjust the amount based on your preference.
- Garlic: Adds flavor and is optional.
More Substitutions & Dietary Ideas With AI
How To Make Roasted Brussels Sprouts And Sweet Potatoes
- Step 1. Preheat oven to 425°F and line a sheet pan(with oil or parchment paper). Toss Brussels sprouts and sweet potatoes with oil, salt, and pepper; spread cut side down and roast 20 minutes, flipping halfway.
- Step 2. In a small bowl, mix balsamic vinegar, maple syrup, paprika, minced garlic, and crushed red pepper flakes.
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- Step 3. Combine them well.
- Step 4. Brush veggies with glaze, then roast for 10 more minutes, until the edges are crispy and the centers are tender. Serve warm.
Pro Tips For Best Results
- The glaze is what brings it all together. Brush it over the veggies, then roast again to add flavors and keep them crisp, not soggy.
♨️How To Adjust The Heat Level
These oven-roasted Brussels sprouts and sweet potatoes have a mild heat, mainly from the red pepper flakes.
- For no heat: Just use paprika and skip the crushed red pepper flakes.
- For mild heat: Stir in ground black pepper and paprika.
- For medium heat: Add about 1 teaspoon of crushed red pepper flakes.
- For extra heat: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Roasted Brussels Sprouts With Sweet Potatoes' FAQ
Yes, just cut them evenly, use similar sizes, and roast at the same temperature so both cook through and caramelize properly.
425°F is best for roasting Brussels sprouts. It gives you crispy, caramelized edges while keeping the inside tender without burning.
Serve warm as a side dish with roasted chicken, turkey, or salmon. Add grains like rice or quinoa for a complete meal, or top with nuts or cheese for extra texture.
Roast vegetables, cool completely, and store in airtight containers for up to four days. Reheat in the oven or a skillet to retain texture. Store glaze separately if you want a fresher flavor later.
Store leftovers in an airtight container in the refrigerator for up to four days. Let cool before storing. Reheat in the oven or a skillet to retain texture, avoiding microwaving if possible.
Use a 13×18-inch rimmed baking sheet for even roasting and to help vegetables brown properly, with crisp edges.
More Roasted Veggie Recipes To Try
If you enjoyed this Roasted Brussels Sprouts with Sweet Potatoes recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Roasted Brussel Sprouts With Sweet Potatoes
Ingredients
- 1 lb Brussels sprouts trimmed, halved
- 1 lb sweet potato peeled, cubed
- 2 tablespoon olive oil
- ¼ teaspoon Salt
- ½ teaspoon ground black pepper
For the glaze:
- 2 tablespoon balsamic vinegar
- 1½ tablespoon maple syrup
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper (optional/adjust to taste)
- 1 teaspoon garlic minced
Instructions
- Preheat oven to 425° and line a sheet pan with parchment paper or lightly grease it
- Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper.
- Spread the Brussels sprouts and sweet potatoes on a sheet pan, cut side facing down without crowding.
- Roast for 20 minutes, flipping halfway through.
- In the meantime, let's make the glaze.
- In a small bowl, mix balsamic vinegar, maple syrup, paprika, minced garlic, and crushed red pepper flakes.
- Remove the sheet pan from the oven after roasting.
- Brush the veggies with the glaze and return the veggies to oven for 10 more minutes at the same 425°.
- Once the edges turned crispy, sweet potatoes tender, and remove the sheet pan from the oven and Enjoy!!
Notes
- Cut evenly for best roasting: Keep Brussels sprouts halved and sweet potatoes in similar-sized chunks so everything cooks evenly and crisps up nicely.
- Don't overcrowd the sheet pan: Spread veggies in a single layer with space between them; this is the secret to getting those golden, crispy edges instead of steaming.
- Glaze timing matters: Add the glaze in the last 10 minutes of roasting so it caramelizes without burning.
- Make it a full meal: Pair with roasted chicken, salmon, or add cooked quinoa or rice to turn this into a hearty, balanced dinner.
Nutrition
Additional Info
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