This Roasted Brussels Sprouts and Sweet Potatoes recipe is a simple sheetpan side dish that is packed with flavor! The vegetables are tossed in balsamic vinegar, maple syrup, and spices and roasted until brown and crisp. The perfect easy Fall recipe!
With Thanksgiving coming, I wanted to share another side dish recipe that is truly easy, since so many Holiday recipes are delicious, but time-consuming! I've already shared my 15-minute Vegan Mushroom Gravy and 20-minute Orange Cranberry Sauce, so let's add another!
This Roasted Brussels Sprouts and Sweet Potatoes recipe is so easy, delicious, and makes the perfect side dish for Thanksgiving or any other Fall or Winter dinner! It only takes 10 minutes of prep time, then the oven does the rest of the work. So, let's make it!
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- It is fast to prepare, and then the oven does the rest of the work for you!
- These Roasted Brussels Sprouts and Sweet Potatoes are naturally vegan and gluten-free, so anyone can enjoy them.
- The vegetables are tossed with balsamic vinegar, maple syrup, and spices so they are super flavorful.
- And most importantly, they are absolutely delicious!
Ingredients Notes
Brussels Sprouts: Look for green, unblemished sprouts that are firm when gently squeezed. If you want a recipe that is just Brussels sprouts, try my Maple Dijon Roasted Brussels Sprouts!
Sweet Potatoes: I recommend the standard orange sweet potatoes for this recipe. Japanese sweet potatoes and purple sweet potatoes are a little too starchy for this recipe.
Red Onion: I love the color red onion adds to these Roasted Brussels Sprouts and Sweet Potatoes, but you can use any type of onion.
Balsamic Vinegar: I don't recommend any other type of vinegar for this recipe.
Maple Syrup: A little bit of maple syrup brings out the sweetness of the balsamic vinegar.
Instructions
Step 1. Combine halved Brussels sprouts, cubed sweet potatoes, and chopped red onion on a baking sheet.
Next, add balsamic vinegar, olive oil, maple syrup, garlic powder, salt, and pepper. Use your hands to toss everything together until the vegetables are all evenly coated.
Step 2. Then, roast the vegetables in a 425°F oven for 55-60 minutes, removing from the oven to stir the vegetables after 30 minutes.
And serve!
Recipe FAQs
Scoop into an airtight container and store in the refrigerator for up to 4 days. I like to reheat the vegetables in the toaster oven.
Yes! You should remove any unblemished outer leaves from the Brussels sprouts and give them a good wash.
I like to roast in extra virgin olive oil because it adds so much flavor. But you can use canola or vegetable oil to roast vegetables as well.
I like to roast vegetables at 425 degrees farenheight. The high temperature allows the vegetables to get crispy and brown.
Expert Recipe Tips
Resist the urge to stir the Brussels sprouts and sweet potatoes regularly while roasting! They need prolonged contact with the sheet pan to brown and crisp up.
And for the same reason, don't line your baking sheet with parchment paper. Parchment paper will soak up the vinegar and maple syrup, and your vegetables will not brown properly.
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📖 Recipe
Roasted Brussels Sprouts and Sweet Potatoes
Equipment
- 1 Large Baking Sheet
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
- 1 Pound Brussels Sprouts, halved See note
- 1 Pound Sweet Potato, peeled and cut into 1-inch cubes This is about 1 large sweet potato
- 1 Medium Red Onion, cut into 1-inch pieces
- ¼ Cup Balsamic Vinegar
- 3 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup
- 1 ¼ teaspoon Garlic Powder
- 1 ¼ teaspoon Kosher Salt If using fine-grain salt, use ¾ tsp
- Black Pepper to Taste
Instructions
- Preheat oven to 425*F.
- Onto an unlined large baking sheet, combine halved Brussels sprouts, cubed sweet potato, and chopped onion.1 Pound Brussels Sprouts, halved, 1 Pound Sweet Potato, peeled and cut into 1-inch cubes, 1 Medium Red Onion, cut into 1-inch pieces
- Add balsamic vinegar, olive oil, maple syrup, garlic powder, salt, and pepper. Use your hands to toss the vegetables until everything is evenly coated.¼ Cup Balsamic Vinegar, 3 tablespoon Extra Virgin Olive Oil, 1 tablespoon Maple Syrup, 1 ¼ teaspoon Garlic Powder, 1 ¼ teaspoon Kosher Salt, Black Pepper to Taste
- Roast the vegetable in a 425*F oven for about 1 hour, removing the vegetable to toss them after 30 minutes, then returning to the oven for 25-30 minutes more, until the vegetales are browned.
- Serve warm.
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