Classic Maple Roasted Sweet Potatoes And Brussels Sprouts: A Cozy, Flavorful Favorite

Whether you’re cooking for a quiet weeknight dinner or assembling a cozy weekend plate, Classic Maple Roasted Sweet Potatoes And Brussels Sprouts delivers warmth, color, and balanced flavor with minimal fuss. This recipe pairs caramelized sweetness with a touch of tang, all on a single sheet pan for easy cleanup. It’s friendly to many diets, naturally vegetarian, and surprisingly versatile—you can serve it as a side or expand it into a lighter main with a grain or protein of your choice.

What makes this dish feel so comforting is the way the maple syrup bubbles onto the vegetables, creating little lacquered edges that grab your attention and your palate. The brussels sprouts crisp up beautifully, while the sweet potatoes soften into a creamy counterpoint. Add a splash of balsamic to brighten the glaze and a hint of Dijon to deepen the overall flavor. It’s a simple balance, but the result tastes like it came from a favorite neighborhood spot—yet you made it at home with minimal effort.

Why You’ll Love This Classic Maple Roasted Sweet Potatoes And Brussels Sprouts

When you read a recipe that promises both sweetness and savoriness, you might worry it will skew too sugary or too savory. This version earns its keep by highlighting natural flavors and a glaze that feels polished but not overpowering. Here’s what makes it special:

• One-pan convenience: All the veggies roast together on a single sheet pan, reducing cleanup and simplifying weeknight cooking.
• Balanced sweetness: Maple syrup provides a gentle sweetness that complements the nutty edges of roasted potatoes and the crisp Brussels sprouts without overwhelming them.
• Texture contrast: Crisp edges on the sprouts, tender interiors for the potatoes, and a glossy glaze that ties everything together.
• Flexible serving: It works as a side dish for roasted chicken or fish, or as a main with grains like quinoa, farro, or brown rice.
• Make-ahead-friendly: You can prep ingredients ahead of time, then finish with glaze and quick roasting when you’re ready to eat.

Ingredients for Classic Maple Roasted Sweet Potatoes And Brussels Sprouts

Here’s a straightforward ingredient lineup, with notes on what each component does in the dish:

• 2 large sweet potatoes — provide creamy sweetness and hold their shape as they roast; cut into bite-sized cubes for even cooking.
• 1 pound Brussels sprouts — offer a crisp, slightly bitter contrast that caramelizes beautifully in the heat.
• 2 tablespoons olive oil — helps with browning and gives the vegetables a glossy finish.
• 2 tablespoons pure maple syrup — adds a gentle sweetness and helps form a caramelized glaze.
• 1 tablespoon balsamic vinegar or apple cider vinegar — brightens the glaze and balances sweetness with a touch of acidity.
• 1 teaspoon Dijon mustard (optional) — adds depth and a subtle tang that enhances the glaze’s complexity.
• 1/2 teaspoon smoked paprika — introduces subtle smokiness that pairs well with roasted vegetables.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper — essential flavor boosters for the vegetables and glaze.

Step-by-Step Guide to Making Classic Maple Roasted Sweet Potatoes And Brussels Sprouts

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Cut the sweet potatoes into uniform cubes and trim the Brussels sprouts, halving larger ones so everything cooks evenly.
3. In a large bowl, toss the potatoes and Brussels sprouts with olive oil, salt, pepper, and smoked paprika until evenly coated.
4. Spread the vegetables in a single layer on the prepared sheet pan. Roast for 15 minutes to start browning, then toss or flip to ensure even color.
5. Return to the oven and roast for another 10-15 minutes, until the Brussels sprouts are crispy at the edges and the sweet potatoes are tender and caramelized.
6. Meanwhile, whisk together maple syrup, balsamic vinegar, and Dijon mustard in a small bowl to make the glaze.
7. When the vegetables are nearly done, drizzle the maple glaze over the pan and toss to coat. Return to the oven for 2-3 minutes so the glaze sets and shines.
8. Remove from the oven, taste, and adjust with a pinch more salt or a splash more vinegar if you prefer a brighter finish. Serve warm.

Timing & Preparation Details

• Active prep time: about 15 minutes to wash, cut, and mix the vegetables and glaze.
• Total cook time: about 25-30 minutes in the oven.
• Resting time: none required, but a brief 2-minute rest after removing from the oven can help the glaze set and flavors settle.
• Ready to eat: as soon as it comes out of the oven, when the glaze is glossy and the vegetables are tender and well caramelized.

Nutritional Snapshot

Per serving (about 1/4 of the recipe):

• Calories: 230
• Protein: 4 g
• Carbohydrates: 34 g
• Fat: 9 g
• Fiber: 7 g
• Sugar: 12 g
• Sodium: 180 mg

Frequently Asked Questions

Can I make this dish ahead?

Yes. You can chop the vegetables a day ahead, store them in an airtight container, and toss with oil, salt, pepper, and paprika before roasting. The glaze can be whisked ahead of time and mixed with the vegetables during the last few minutes of cooking.

What can I serve with this to turn it into a main course?

Try serving it over quinoa, farro, or brown rice, and add a protein like baked salmon, roasted chickpeas, or a fried egg. A sprinkle of feta or goat cheese can also elevate the dish for a vegetarian main.

How do I adjust sweetness if I don’t like a too-sweet glaze?

Dial back the maple syrup to 1 tablespoon and increase the vinegar by 1/2 teaspoon. You can also add a pinch more Dijon mustard to sharpen the glaze’s flavor.

This Classic Maple Roasted Sweet Potatoes And Brussels Sprouts recipe is a friendly, forgiving dish that shines with simple ingredients and a little patient roasting. It’s the kind of recipe you’ll reach for when you want something that feels special without taking over your evening. Enjoy the aroma as it bakes, savor the moment when the glaze glistens on the pan, and delight in how easy it is to customize based on what you have in the pantry. Happy cooking!

Classic Maple Roasted Sweet Potatoes And Brussels Sprouts

A warm, inviting sheet-pan dish that brings together caramelized sweet potatoes and crisp Brussels sprouts glossy with a maple-balsamic glaze. It's naturally gluten-free, veggie-forward, and balanced enough for weeknights or a comforting weekend side. Easy to customize with herbs and a pinch of heat, this dish delivers both sweetness and savoriness in every bite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 230 kcal

Ingredients

  

• 2 large sweet potatoes, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp Balsamic vinegar or apple cider vinegar
• 1 tsp Dijon mustard (optional but adds depth)
• 1/2 tsp smoked paprika
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

 

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
• In a large bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, pepper, and smoked paprika until everything is evenly coated.
• Spread the vegetables in a single layer on the prepared sheet pan. Roast for 15 minutes, then toss and turn the vegetables for even browning.
• Return to the oven and roast for another 10-15 minutes, until the Brussels sprouts are crisp at the edges and the sweet potatoes are tender with a caramelized edge.
• Meanwhile, in a small bowl, whisk together maple syrup, balsamic vinegar, and Dijon mustard (if using).
• When the vegetables are nearly done, drizzle the maple glaze over the pan and toss to coat. Return to the oven for 2-3 minutes just to set the glaze.
• Taste and adjust with a pinch more salt or a splash of vinegar if you like a brighter finish. Serve warm as a hearty side or a light main with a grain or protein of your choice.