Roasted Brussels Sprouts and Sweet Potatoes: A Crispy, Caramelized Veggie Delight

Brussels sprouts and sweet potatoes are a match made in roasting heaven—one crispy and nutty, the other soft and naturally sweet. This colorful, sheet-pan recipe is a foolproof way to add wholesome flavor to any meal. With just a few pantry staples, you’ll turn everyday veggies into a golden, caramelized side dish that’s as nutritious as it is delicious.

Looking for a simple veggie dish that delivers big on texture and flavor? This roasted combo is your go-to. Great for meal prep, holiday dinners, or weeknight ease.

How to Make Roasted Brussels Sprouts and Sweet Potatoes

Tossed in olive oil and roasted to perfection, these veggies crisp up beautifully while staying tender inside. The maple-garlic twist? Irresistible.

Ingredients

Main Ingredients:

• 2 cups Brussels sprouts, trimmed and halved

• 2 medium sweet potatoes, peeled and cubed

• 2 tbsp olive oil

• 1 tbsp maple syrup

• 1 tsp garlic powder

• ½ tsp smoked paprika

• Salt and black pepper to taste

• Optional: chopped pecans or dried cranberries for garnish

Preparation Time

Prep Time: 10 minutes

Cook Time: 30–35 minutes

Total Time: 40–45 minutes

Preparing Instructions

Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

Step 2: Toss Veggies
In a large bowl, combine Brussels sprouts and sweet potato cubes. Add olive oil, maple syrup, garlic powder, paprika, salt, and pepper. Toss until everything is evenly coated.

Step 3: Roast to Perfection
Spread vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring once halfway through, until Brussels sprouts are crispy and sweet potatoes are tender and golden.

Step 4: Garnish and Serve
Optional: Sprinkle with chopped pecans or dried cranberries before serving for an added touch of crunch or sweetness.

Servings

Serves 4 as a side dish

Presentation & Decoration

Garnish Ideas:

• Toasted nuts (pecans or walnuts)

• Fresh herbs like thyme or rosemary

• Dried cranberries for a holiday-ready look

Serving Suggestions:

• Serve alongside roasted chicken, pork tenderloin, or grilled salmon

• Add to grain bowls or fall harvest salads

Best Time to Eat

• Holiday Side: Beautifully festive and flavorful

• Weeknight Favorite: Easy enough for any dinner

• Meal Prep Hero: Holds up well in the fridge and reheats beautifully

Portion Guide

• Individual: ¾ to 1 cup per person

• Group: Double the recipe for 6–8 servings

Storage & Shelf Life

• Refrigeration: Store in an airtight container for up to 4 days

• Freezing: Not recommended (texture softens)

• Reheating: Reheat in oven or air fryer for best crispiness

Allergy Guide

• Gluten-Free: Naturally gluten-free

• Dairy-Free: 100% plant-based

• Nut-Free: Skip the pecans if needed

More Easy Roasted Veggie Recipes

• Honey-Roasted Carrots and Parsnips

• Garlic Herb Roasted Cauliflower

• Sheet Pan Rainbow Veggies with Chickpeas

Tried this roasted Brussels sprouts and sweet potatoes recipe? Share your dish with us online and let your kitchen creativity shine—we might feature it in our next recipe spotlight!