Oven-Roasted Sweet Potato and Brussels Sprouts with Maple Balsamic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes and Brussels sprouts tossed in a maple balsamic glaze, creating a naturally sweet and tangy side dish ideal for any holiday table. This american-inspired holiday ready in about 45 minutes pairs tablespoons olive oil, teaspoon salt, teaspoon black pepper 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (14 ratings) Prep: 10 min Cook: 35 min Serves 4 American cuisine 180 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1.5 pounds peeled and cubed sweet potatoes and 1 pound halved Brussels sprouts with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until evenly coated.
  2. Step 2: Spread vegetables in a single layer on a large rimmed baking sheet and roast for 25 minutes, stirring halfway through to ensure even browning.
  3. Step 3: While vegetables roast, whisk together 3 tablespoons maple syrup and 2 tablespoons balsamic vinegar in a small bowl.
  4. Step 4: After 25 minutes, drizzle the maple balsamic glaze over the vegetables and toss to coat. Roast for an additional 10 minutes until vegetables are tender and caramelized.
  5. Step 5: Remove from oven, transfer to a serving dish, and serve warm.

Frequently asked questions

How long does Oven-Roasted Sweet Potato and Brussels Sprouts with Maple Balsamic Glaze take to make?

Total time is about 45 minutes (10 min prep + 35 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 Oven-Roasted Sweet Potato and Brussels Sprouts with Maple Balsamic Glaze?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Oven-Roasted Sweet Potato and Brussels Sprouts with Maple Balsamic Glaze?

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 Oven-Roasted Sweet Potato and Brussels Sprouts with Maple Balsamic Glaze 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.

What goes well with Oven-Roasted Sweet Potato and Brussels Sprouts with Maple Balsamic Glaze?

American holiday like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes