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

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 developed and reviewed.

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 recipe, ready in about 45 minutes, pairs sweet potatoes, Brussels sprouts, 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 "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: 35 min Serves 4 American cuisine 180 cal/serving

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Ingredients

2 large (about 1.5 pounds), peeled and cut into 1-inch cubes sweet potatoes
1 pound, trimmed and halved Brussels sprouts
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoon garlic powder

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Instructions

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.
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.
Step 3: While vegetables roast, whisk together 3 tablespoons maple syrup and 2 tablespoons balsamic vinegar in a small bowl.
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.
Step 5: Remove from oven, transfer to a serving dish, and serve warm.