Go Back
–+ servings
Roasted Brussels Sprouts and Sweet Potatoes on a sheetpan.
Print Recipe
No ratings yet

Roasted Brussels Sprouts and Sweet Potatoes

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 187kcal
Author: Megan Calipari
Cost: $5

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.

Notes

Remove any blemished outer leaves from the Brussels sprouts before halving them!
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.

Nutrition

Serving: 1Cup | Calories: 187kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 549mg | Potassium: 603mg | Fiber: 6g | Sugar: 9g | Vitamin A: 11296IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 2mg