Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts

You only need 7 simple ingredients and a sheet pan for these delicious roasted sweet potatoes and Brussels sprouts. An easy healthy side dish that is perfect alongiside weeknight meals and holiday dinners alike, make it as written or read the full post for flavor variations and ideas for garnishes.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips for Success
• And if you liked this recipe...
• Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
• Comments

I'm a firm believer that vegetables deserve a place at the center of the plate. And not just because they're good for you.

No, when you prepare them the right way, you can transform them into a delicious dish that you will want to go back for seconds of. (Balsamic Sautéed Brussels Sprouts and Baked Herb Tomato Zucchini are prime examples!).

Gone are the days of boiled and blah veggies that you eat just because you know you should.

Instead, dishes like these garlic maple roasted sweet potatoes and Brussels sprouts turn the vegetables into the best versions of themselves with excellent texture and flavor. I know you'll love them because:

• One Pan: These vegetables conveniently come together using one sheet pan. Minimal dishes for the win! (If you love one pan meals and roasted veggies, be sure so try this Cajun Chicken Sheet Pan, too).
• Flavorful: A blend of delicious fall flavors, these sweet potatoes and Brussels sprouts are great any time and are especially perfect for your holiday spread.
• Healthy: Both sweet potatoes and Brussels sprouts contain a wide array of vitamins, minerals, and fiber. Plus this recipe is naturally sweetened, gluten free and vegan.
• Customizable: See the post for all sorts of variations you can give to these including adding onions, apple, bacon, cheese and herbs- the options are nearly endless.

The Ingredients

• Sweet Potatoes- Feel free to experiment with different colors of sweet potatoes (or use a combination for an extra colorful side).
• Brussels Sprouts- Look for firm, fresh Brussels sprouts with tightly closed outer leaves. Remove any yellow or brown leaves.
• Garlic- If needed, 1 teaspoon of garlic powder can be used instead.
• Maple Syrup- You can use another sweetener such as honey or brown sugar, though I really like the maple flavor with the sweet potatoes and sprouts. You can also leave it out altogether.
• Avocado Oil- Olive oil or another cooking oil can be used.
• Sea Salt- Kosher salt or table salt will also work.
• Black Pepper

The Method

1. Prep vegetables. Wash and then place the vegetables on a cutting board. Trim the end off of each Brussels sprout and slice in half.

Use a vegetable peeler to peel the sweet potatoes if desired (you can leave them unpeeled). Dice into ½-3/4 inch cubes.

2. Mix. Add the sweet potatoes, Brussels sprouts, minced garlic, avocado oil, maple syrup, salt and pepper to a bowl and toss to evenly coat.

For easy clean-up, line a large sheet pan with parchment paper, aluminum foil or a silicone mat. Spread the vegetables into a single layer on the prepared baking sheet.

*I recommend taking the extra minute to flip the Brussels sprouts cut side down for optimal crisping.

3. Roast. Bake in a 425 F preheated oven for 30-35 minutes stirring every 10 minutes until the vegetables are tender and slightly crispy.

4. Serve.

Leftovers and Storage

To Store: Store leftover roasted Brussels sprouts and sweet potatoes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months but the texture will be altered slightly with thawing.

To Reheat: Rewarm in the oven at 350 F for 8-10 minutes or heat in the microwave.

Make it Your Own

• Bacon Roasted Sweet Potatoes and Brussels Sprouts- Omit the avocado oil, reduce the salt to ¼ teaspoon and add 2-4 slices (depending on how bacon-y you want it) of chopped bacon to the vegetables when mixing before roasting. The bacon grease will take the place of the oil (as it does in this sheet pan hash). Roast as directed.
• Apple Roasted Sweet Potatoes and Brussels Sprouts- For extra sweetness and autumn flavor, add 1 peeled apple (I like to use Granny smith but any kind will work), cut into 1 inch cubes along with ½ teaspoon of cinnamon to the vegetables before roasting.
• Roasted Brussels Sprouts and Sweet Potatoes with Onion- Add 1 red (or yellow) onion, diced into 1 inch cubes.
• Balsamic Roasted Brussels Sprouts and Sweet Potatoes- After 20 minutes of roasting, drizzle 1 and ½ tablespoons of balsamic vinegar over the sheet pan and stir to evenly coat. Resume roasting as directed.
• Add a Garnish: Another great way to take this easy side dish up to the next level after roasting is to add:
  • A drizzle of balsamic glaze (about ½-1 tablespoon)
  • Freshly grated Parmesan cheese (about ¼ cup)
  • Crumbled goat cheese (1-2 ounces)
  • Toasted sliced almonds or chopped pecans (1-2 tablespoons)
  • Chopped fresh herbs such as finely chopped fresh rosemary or thyme

Serving Ideas

These roasted vegetables are are the perfect addition to:

• Chicken: Serve these as a side to Roast Chicken or grilled chicken thighs.
• Pork or Beef: This makes an excellent side to Roast Pork Tenderloin, Pork Chops or Beef Pot Roast.
• Turkey: Try it alongside a holiday roast turkey at Christmas or Thanksgiving. (Air Fryer Butternut Squash and Sourdough Stuffing are some other great sides!)
• Seafood: Enjoy this side dish alongside baked salmon or cod.
• Salad: Use these roasted vegetables to a make a roasted veggie salad over a bed of greens and top with dried cranberries, chopped pecans, crumbled goat cheese and thinly sliced red onion. Maple balsamic poppy seed vinaigrette would be perfect for dressing.

Tips for Success

• Don't Overcrowd the Pan: In order to ensure even cooking and crisping, the vegetables need to be in a single layer with a little bit of space in between each piece. If you are roasting a lot, divide them between two pans rather than crowding one sheet pan.
• Cut the Veggies to the Right Size: Sweet potatoes are more dense than Brussels sprouts so they will need to be cut slightly smaller. Cut the Brussels in half and the sweet potatoes into no bigger than ¾ inch chunks (I like to aim closer to ½ inch).
• Flat Side Down for the Sprouts: Place the sprouts cut side down for the first 10 minutes of roasting (before stirring) which helps them get deliciously caramelized.

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And if you liked this recipe...

...you might also like:

• Sautéed Green Beans
• Baked Herb Tomato Zucchini
• Apple Roasted Sweet Potatoes
• Roasted Asparagus and Carrot
• Sweet Potato Fritters