Maple-Glazed Sweet Potato and Brussels Sprout Sheet Pan

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

An easy sheet pan dish roasting sweet potatoes and Brussels sprouts with a rich maple glaze, perfect for a vibrant Thanksgiving side. This American Thanksgiving recipe, ready in about 40 minutes, pairs sweet potatoes, peeled and cubed, Brussels sprouts, halved, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 "Build a week of meals around this recipe" 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

• 2 cups sweet potatoes, peeled and cubed
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 2 cups peeled and cubed sweet potatoes and 2 cups halved Brussels sprouts with 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until well coated.
2. Step 2: Spread the vegetables evenly on a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and edges caramelize.
3. Step 3: Remove from oven and sprinkle 1 tablespoon fresh thyme leaves over the vegetables. Toss gently and serve warm.