Honey-Balsamic Glazed Brussels Sprouts and Sweet Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted Brussels sprouts and sweet potatoes tossed in a tangy honey-balsamic glaze offering a perfect balance of sweetness and acidity. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs Brussels sprouts, halved, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1 lb halved Brussels sprouts and 1 lb peeled, cubed sweet potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables on a large rimmed baking sheet in a single layer. Roast for 20 minutes, stirring halfway through to ensure even cooking.
  3. Step 3: While vegetables roast, whisk together 3 tbsp balsamic vinegar, 2 tbsp honey, and 1 tbsp fresh thyme leaves in a small bowl.
  4. Step 4: After 20 minutes, remove the baking sheet from the oven and drizzle the honey-balsamic glaze over the vegetables. Toss gently to coat.
  5. Step 5: Return to oven and roast for an additional 10 minutes until Brussels sprouts are caramelized and sweet potatoes are tender.
  6. Step 6: Remove from oven and serve warm, garnished with extra thyme if desired.

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