Maple-Glazed Brussels Sprouts and Sweet Potato Sheet Pan Roast
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 (vegetarian) ready in about 40 minutes pairs halved Brussels sprouts, olive oil, maple syrup 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.
Ingredients
- 1 lb, halved Brussels sprouts
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 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
- 1/4 tsp (optional) crushed red pepper flakes
Instructions
- 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.
- 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).
- Step 3: Pour the maple glaze over the vegetables and toss thoroughly until every piece is evenly coated.
- Step 4: Spread the vegetables in a single layer on a large rimmed baking sheet.
- 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.
- Step 6: Remove from oven and serve warm as a sweet and savory side dish that highlights regional flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Brussels Sprouts and Sweet Potato Sheet Pan Roast take to make?
Total time is about 40 minutes (10 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 Maple-Glazed Brussels Sprouts and Sweet Potato Sheet Pan Roast?
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 halved brussels sprouts from drying out.
Can I substitute ingredients in Maple-Glazed Brussels Sprouts and Sweet Potato Sheet Pan Roast?
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 Maple-Glazed Brussels Sprouts and Sweet Potato Sheet Pan Roast 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 Maple-Glazed Brussels Sprouts and Sweet Potato Sheet Pan Roast 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.
