Maple-Glazed Brussels Sprouts and Sweet Potato Sheet Pan Roast

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 drafted and published.

An easy sheet pan roast of Brussels sprouts and sweet potatoes tossed in a maple glaze, perfect for a flavorful and colorful side dish. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs Brussels sprouts, sweet potatoes, olive oil 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: 10 min Cook: 30 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb halved Brussels sprouts and 2 peeled and cubed medium sweet potatoes.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp crushed red pepper flakes (optional).
  3. Step 3: Pour the maple glaze over the vegetables and toss thoroughly until every piece is evenly coated.
  4. Step 4: Spread the vegetables in a single layer on a large rimmed baking sheet.
  5. Step 5: Roast for 25-30 minutes, stirring once halfway through, until the sweet potatoes are tender and the Brussels sprouts have crispy, caramelized edges.
  6. Step 6: Remove from oven and serve warm as a sweet and savory side dish that highlights regional flavors.

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