Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts is the kind of dish that feels like a warm hug on a busy weeknight. It’s simple to pull together, yet it delivers complex flavors: a gentle sweetness from maple, a comforting savor from garlic, and a satisfying contrast between tender potatoes and crisp, caramelized sprouts. Think of it as a versatile side that can stand proudly on a table beside roasted chicken, salmon, or your favorite grain bowl. The best part? It comes together with pantry staples and a single roasting pan, leaving you with more time to enjoy the cozy, home-cooked vibes.
- Why You’ll Love This Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
- Ingredients for Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
- Step-by-Step Guide to Making Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
- Timing & Preparation Details
- Nutritional Snapshot
- Frequently Asked Questions
- Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
Why You’ll Love This Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
If you’re hunting for a dish that feels indulgent without being heavy, this is your go-to. The maple syrup creates a glossy glaze that clings to every piece, while the garlic adds a savory edge that prevents the sweetness from tipping over into dessert territory. The Brussels sprouts caramelize along their crisp edges, offering a delightful texture contrast with the creamy, starchy sweetness of the potatoes. It’s a balanced plate that checks all the boxes: delicious, colorful, and easy to scale for a crowd or a cozy date-night dinner for two.
Top it with a sprinkle of fresh parsley or a squeeze of lemon juice for a bright finish, and you’ll have a dish that looks as good as it tastes. The aroma alone as it roasts is enough to make you crave a bite—imagine the kitchen filled with warm maple, roasted garlic, and smoky undertones from the paprika. It’s a little bowl of comforting goodness you’ll want to make again and again.
Ingredients for Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
- Sweet potatoes (2 medium) — peeled and cut into 1-inch chunks; they deliver creamy sweetness and hearty body to the dish.
- Brussels sprouts (1 pound) — trimmed and halved; they provide crisp edges and a pleasant bite that contrasts with the soft potatoes.
- Olive oil (3 tablespoons) — helps with browning and yields a glossy, rich coating around every piece.
- Maple syrup (2 tablespoons) — adds gentle sweetness and a caramelized glaze that coats the vegetables beautifully.
- Garlic (3 cloves) — minced for a fragrant, savory backbone that pairs perfectly with the maple sweetness.
- Salt (1/2 teaspoon) — enhances all the flavors and helps balance sweetness.
- Black pepper (1/4 teaspoon) — adds a subtle bite to brighten the dish.
- Smoked paprika (optional, 1/2 teaspoon) — lends a warm, smoky kiss without overpowering the natural flavors.
- Dried thyme (optional, 1/2 teaspoon) — an earthy note that complements both vegetables.
Notes: Feel free to swap maple for honey or brown sugar for a different glaze profile. If you don’t have Brussels sprouts, you can substitute the same amount of broccoli or cauliflower florets for a similar roasting experience.
Step-by-Step Guide to Making Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
- Preheat your oven to 425°F (220°C). A hot oven helps the veggies bronzify and caramelize quickly.
- Prepare the vegetables: peel and cut the sweet potatoes into roughly 1-inch pieces. Trim the ends of the Brussels sprouts and halve or quarter them, depending on size.
- In a large mixing bowl, whisk together olive oil, maple syrup, minced garlic, salt, pepper, smoked paprika, and dried thyme (if using).
- Add the sweet potatoes and Brussels sprouts to the bowl. Toss well to coat evenly with the maple-garlic mixture.
- Spread the vegetables in a single, even layer on a parchment-lined baking sheet. Avoid crowding the pan to ensure proper browning.
- Roast for 20–25 minutes, then give everything a good stir to promote even browning. Return to the oven for another 10–15 minutes, or until the potatoes are tender and the sprouts are blistered and caramelized.
- Optional: broil for 1–2 minutes at the end to intensify the glaze. Watch closely to prevent burning.
- Remove from the oven and let rest a couple of minutes before serving. A short rest allows the glaze to set a touch and the flavors to meld.
Timing & Preparation Details
- Active prep time: about 15 minutes
- Total oven time: approximately 30–40 minutes, depending on your oven and the size of the vegetables
- Hands-on tasks: chopping vegetables, mixing the glaze, and tossing on the pan
- Resting time: 2–3 minutes after roasting for best flavor and glaze setting
- Doneness cue: potatoes should be tender when pierced with a fork; sprouts should be deeply caramelized at the edges
Serving suggestions: this dish shines as a standalone side or as a bed for a protein like roasted chicken, salmon, or chickpeas for a vegetarian meal. A squeeze of lemon or a handful of chopped fresh parsley brightens the flavors and adds a little color to the plate.
Nutritional Snapshot
Per serving (about one-quarter of the recipe):
- Calories: ~290
- Protein: ~6 g
- Carbohydrates: ~38 g
- Fat: ~12 g
- Fiber: ~7 g
- Sugar: ~12 g
- Sodium: ~180 mg
Note: these values are approximate and depend on exact vegetable sizes and any substitutions. If you adjust sweetness or add toppings, keep in mind it will shift the numbers slightly.
Frequently Asked Questions
Can I make this ahead of time?
Yes. You can chop the vegetables up to a day ahead and store them in the fridge. Re-toss with a little oil before roasting to refresh the surface moisture, then bake as directed. The flavor intensifies a bit when reheated, though the texture may soften slightly.
What if I don’t have maple syrup?
You can substitute honey or a touch of brown sugar for a similar glaze. If using sugar, you might want to reduce it slightly to avoid an overly sweet finish. The dish will still caramelize nicely with either option.
Is this recipe suitable for meal prep?
Absolutely. Portion the roasted vegetables into airtight containers. They keep well for up to 4 days in the refrigerator and can be reheated in a microwave or oven. For best texture, reheat in a hot oven for a few minutes to re-crisp the edges.
Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
Ingredients
- 2 medium sweet potatoes
- 1 pound Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C). This high heat will help the sweet potatoes soften inside while the edges caramelize beautifully.
- Wash and prepare the vegetables: peel and cut the sweet potatoes into roughly 1-inch pieces. Trim the ends of the Brussels sprouts and slice them in half (or quarters if they’re large).
- In a large mixing bowl, whisk together olive oil, maple syrup, minced garlic, salt, pepper, smoked paprika (if using), and dried thyme (if using).
- Add the sweet potatoes and Brussels sprouts to the bowl. Toss well to coat everything evenly in the maple-garlic mixture.
- Spread the vegetables in a single layer on a parchment-lined baking sheet. If you crowd the pan, the vegetables will steam instead of roast, so use two sheets if needed.
- Roast for 20–25 minutes, then stir once to ensure even browning. Return to the oven for another 10–15 minutes, or until the potatoes are tender and the sprouts are blistered and crisp at the edges.
- If you’d like an extra glaze, switch the oven to broil for 1–2 minutes at the end, watching closely to prevent burning.
- Remove from the oven and let rest for a couple of minutes before serving. The flavors will deepen as the dish rests.