Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts
Roasted vegetables with a touch of sweetness and earthy herbs, perfect as a side or main with protein. This general-inspired sheet pan ready in about 43 minutes pairs (trimmed, 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 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 "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
- 2 medium (peeled, 1-inch cubes) sweet potatoes
- 1 lb (trimmed, halved) brussels sprouts
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled sweet potatoes (cubed into 1-inch pieces) with 1 lb halved Brussels sprouts, 2 tbsp olive oil, 1 tsp maple syrup, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Spread vegetables in a single layer, ensuring even coating. Roast for 25-28 minutes, flipping halfway, until edges are caramelized and tender when pierced with a fork.
- Step 3: Remove from oven and let rest for 5 minutes. The vegetables should have deep golden-brown edges with a slight crispness and sweet, nutty aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts take to make?
Total time is about 43 minutes (15 min prep + 28 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 Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts?
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 olive oil from drying out.
Can I substitute ingredients in Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts?
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 Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts 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 Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts?
General sheet pan 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
- ★★★★★
Cooked this for dinner guests and everyone raved about the glaze.
- ★★★★★
My kids actually ate their vegetables! So easy to make on a sheet pan.
- ★★★★☆
Took longer than expected to get the sprouts caramelized, but the flavor was worth it.
