Honey-Balsamic Glazed Brussels Sprouts and Sweet Potatoes

By · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 45 minutes pairs (450 g) 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Honey-Balsamic Glazed Brussels Sprouts and Sweet Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Balsamic Glazed Brussels Sprouts and Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Honey-Balsamic Glazed Brussels Sprouts and Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Balsamic Glazed Brussels Sprouts and Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Honey-Balsamic Glazed Brussels Sprouts and Sweet Potatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes