Sheet Pan Maple-Glazed Sweet Potatoes with Brussels Sprouts

By AislePrompt Editorial · ·

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.

Crispy roasted vegetables with a touch of sweetness and savory depth, perfect as a side or light main dish. This sheet-pan recipe (gluten-free), ready in about 40 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 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 25 min Serves 4 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and cut sweet potatoes into 1/2-inch cubes, then trim and halve brussels sprouts.
  2. Step 2: Toss sweet potatoes, brussels sprouts, 1 tbsp olive oil, salt, and pepper in a large bowl until evenly coated.
  3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, then drizzle with maple syrup and sprinkle with thyme.
  4. Step 4: Roast for 25 minutes, flipping halfway through, until edges are golden and tender when pierced with a fork.
  5. Step 5: Remove from oven and drizzle with remaining 1 tbsp olive oil while still hot to enhance crispness.

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