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.
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.