Maple-Glazed Sweet Potato and Brussels Sprouts Sheet Pan

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Roasted sweet potatoes and Brussels sprouts tossed in a maple glaze, oven-roasted for a caramelized, savory-sweet side dish. This American Thanksgiving recipe, ready in about 40 minutes, pairs sweet potatoes, Brussels sprouts, and maple syrup for a weeknight-friendly dinner. Each serving lands at about 210 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 large sweet potatoes, peeled and cubed into 1-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 2 large peeled and cubed sweet potatoes and 1 lb trimmed and halved Brussels sprouts.
2. Step 2: In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until well blended.
3. Step 3: Pour the maple glaze over the vegetables and toss thoroughly to coat all pieces evenly.
4. Step 4: Spread the vegetables in a single layer on a large rimmed baking sheet. Sprinkle 1 tbsp chopped fresh rosemary over the top.
5. Step 5: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
6. Step 6: Remove from oven and serve warm as a flavorful side dish.