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Roasted Brussels Sprouts & Sweet Potatoes

Perfectly Roasted Brussels Sprouts and Cubed Sweet Potatoes

A simple, yet deeply flavorful side dish featuring tender, caramelized sweet potatoes and crispy Brussels sprouts. This recipe uses high-heat roasting to achieve perfect texture, finished with an optional maple balsamic glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 2 large (about 1.5) lbs Sweet Potatoes peeled and cut into uniform 1-inch cubes
  • 1.5 pounds fresh Brussels Sprouts trimmed and halved lengthwise (quarter any very large sprouts)
Fats & Seasonings
  • 3 Tablespoons Olive Oil or avocado oil
  • 1 ½ teaspoons Kosher Salt divided
  • ½ teaspoon Freshly Ground Black Pepper
  • ¼ teaspoon Garlic Powder optional
Optional Glaze
  • 1 Tablespoon Pure Maple Syrup optional, for added caramelization
  • 1 teaspoon Balsamic Vinegar optional, adds depth of flavor

Equipment

  • Mixing bowl
  • Large Baking Sheet
  • Parchment Paper

Method
 

Step 1: Prep the Oven and Pan
  1. Preheat the Oven: Adjust the oven rack to the center position and preheat the oven to a high temperature of 400°F (200°C). High heat is essential for achieving a crispy exterior and tender interior.
  2. Line the Sheet: Line a large, heavy-duty baking sheet (or two smaller sheets if necessary) with parchment paper. This prevents sticking and makes cleanup significantly easier.
Step 2: Prepare and Season the Vegetables
  1. Chop the Sweet Potatoes and Sprouts: Place the cubed sweet potatoes and the trimmed/halved Brussels sprouts into a large mixing bowl. Uniformity in size (sweet potatoes near 1-inch) is critical for even roasting.
  2. Season Thoroughly: Drizzle the 3 tablespoons of olive oil over the vegetables. Add 1 teaspoon of the kosher salt (reserving the rest), the black pepper, and the optional garlic powder. Toss vigorously until every piece is lightly coated in oil and seasoning.
Step 3: Initial Roasting Process
  1. Spread Evenly: Transfer the seasoned vegetables from the bowl to the prepared baking sheet. It is crucial to spread them out in a true single layer. If the vegetables are piled on top of each other, they will steam. Use two baking sheets if necessary to maintain separation.
  2. First Roast Interval: Place the baking sheet into the preheated 400°F (200°C) oven and roast for 15 minutes without stirring.
  3. Mid-Way Stir: After 15 minutes, carefully remove the sheet from the oven. Use a metal spatula to scrape the vegetables off the pan and thoroughly toss or flip them. Return to the oven.
Step 4: Finishing and Glazing
  1. Second Roast Interval: Roast for an additional 10 to 12 minutes. The sweet potatoes should be fork-tender and the Brussels sprouts should have soft centers and crispy, browned edges.
  2. Apply Optional Glaze (If Desired): Remove the pan from the oven. Drizzle the maple syrup and balsamic vinegar evenly over the roasted vegetables. Toss quickly to coat.
  3. Final High Heat Exposure: Return the glazed vegetables to the oven for a final 3 to 5 minutes. This allows the glaze to thicken and caramelize.
Step 5: Serve
  1. Taste and Adjust: Carefully remove the finished roasted vegetables from the oven. Taste and sprinkle the remaining ½ teaspoon of kosher salt over the mixture, if needed.
  2. Serve Hot: Transfer the roasted vegetables to a serving dish and serve immediately while the exterior of the sprouts is still crispy.

Notes

If you are using two baking sheets to avoid overcrowding, ensure you rotate their positions halfway through the cooking process (e.g., switch top and bottom racks) to guarantee even cooking and browning. If you skip the glaze, the cook time is closer to 30 minutes total.