Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts with Tarragon
Tender sweet potatoes and Brussels sprouts roasted until caramelized, tossed in a maple-tarragon glaze that's both sweet and herbaceous. This american-inspired sheet pan (gluten-free, vegan) ready in about 40 minutes pairs trimmed and 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 280 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 large, peeled and diced into 1-inch cubes Sweet potatoes
- 1 lb, trimmed and halved Brussels sprouts
- 3 tbsp Olive oil
- 2 tbsp Maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp, chopped Fresh tarragon
- 2 cloves, minced Garlic
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F. Place diced sweet potatoes and halved Brussels sprouts on a large rimmed baking sheet, then drizzle with 3 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until vegetables are evenly coated.
- Step 2: Roast for 25 minutes, stirring halfway through, until vegetables are tender and edges are golden brown.
- Step 3: Remove from oven, sprinkle with 2 tbsp chopped fresh tarragon, and toss to combine. Serve warm.
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 with Tarragon take to make?
Total time is about 40 minutes (15 min prep + 25 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 with Tarragon?
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 with Tarragon?
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 with Tarragon 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.
Is Sheet Pan Maple-Glazed Sweet Potato and Brussels Sprouts with Tarragon gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My picky-eater son actually asked for seconds on the brussels sprouts! The maple-tarragon combo is genius for sheet pan meals.
- ★★★★★
This was the star of my holiday dinner! The maple glaze caramelized perfectly on the sweet potatoes, and the tarragon gave such a fresh lift to the brussels sprouts.
- ★★★★☆
Perfect for a weeknight dinner—easy cleanup and family loved it! Just needed to double the maple syrup to balance the saltiness.
