Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
A cozy, satisfying side or light main dish featuring caramelized maple-glazed sweet potatoes and crisp-tender Brussels sprouts. This recipe balances natural sweetness with garlic and olive oil for a grounded, weeknight-friendly dish that shines with roasted flavor and a touch of warmth.
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.