Sheet-pan caramelized veggies in ~35 minutes for an easy, healthy side
Crispy edges, tender centers, and a maple-balsamic gloss turn simple veggies into a craveable, weeknight-easy side.
Why You’ll Love It
- Caramelized + crispy: High-heat roasting delivers restaurant-style browning for Roasted Vegetable Recipes lovers.
- Balanced flavors: Sweet potatoes meet savory sprouts with a bright maple-balsamic finish—ideal for Veggie Side Dishes.
- Weeknight simple: One sheet pan, pantry spices, 10 minutes of prep—great for Health Dinner Recipes.
- Flexible pairings: Works with chicken, salmon, or grain bowls and checks the box for Sweet Potato Sides and Brussels Sprouts Recipe searches.
Ingredients (notes only)
- Brussels sprouts (halved): Choose firm, bright green; halve large ones for even cooking.
- Sweet potatoes (1-inch cubes): Peel if the skin is tough; cut evenly for same-time roasting.
- Red onion (wedges): Adds sweetness and color; optional but recommended.
- Olive oil: Enough to lightly coat for maximum browning without sogginess.
- Kosher salt & black pepper: Season assertively—veggies need it.
- Garlic powder + smoked paprika: Savory depth and gentle smokiness.
- Maple syrup + balsamic vinegar: Whisked and added at the end for glossy, tangy finish.
- Optional add-ins: Toasted pecans or pumpkin seeds for crunch; dried cranberries for a holiday spin.
Step-by-Step Instructions
- Heat the oven: 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- Prep veggies: Halve sprouts; cube sweet potatoes; slice onion into ½-inch wedges.
- Season: In a bowl, toss sweet potatoes with half the oil and half the seasonings. Spread on the sheet pan. Toss sprouts and onion with remaining oil/seasonings.
- Roast – stage 1 (15 min): Bake sweet potatoes alone for 5 minutes. Add sprouts/onion to the same pan and continue roasting 10 minutes.
- Flip (10–12 min): Stir/flip everything, rotate the pan, and roast until edges are browned and centers are tender, about 10–12 minutes more.
- Finish: Whisk 1 Tbsp maple syrup + 1 Tbsp balsamic. Drizzle over hot veggies; toss to coat. Taste and adjust salt/pepper.
- Optional crunch: Top with toasted pecans or pumpkin seeds before serving.
Pro Tips
- Dry is crisp: Pat sprouts and sweet potatoes dry after rinsing; moisture prevents browning.
- Don’t crowd: If your pan is small, split across two pans or roast in batches.
- Cut smart: Flat sides on sprouts = better sear. Keep pieces ~1 inch for even timing.
- Glaze last: Sugars burn; add maple-balsamic in the final minute or off-pan.
Variations
- Garlic-Parmesan Roasted (Roasted Brussel Sprouts): Skip maple; finish with ¼ cup grated Parmesan and lemon zest.
- Herby Dijon (Sprout Recipes): Whisk 1 tsp Dijon + thyme into the balsamic finish.
- Cajun Heat (Roasted Vegetable Recipes): Swap smoked paprika for Cajun seasoning; add a pinch of chili flakes.
- Sheet-Pan Supper (Health Dinner Recipes): Add chickpeas (drained, patted dry) for protein and a full meal.
How to Serve
- Protein pairings: Rotisserie chicken, grilled salmon, baked tofu, or the site’s Honey Garlic Chicken Thighs.
- Bowl build: Spoon over quinoa with feta and pumpkin seeds; drizzle with tahini-lemon.
- Holiday spread: Plate alongside French Onion Soup, Cheesy Root Vegetable Gratin, and Garlic Parmesan Roasted Green Beans.
Make Ahead & Storage
- Prep ahead: Trim/halve sprouts and cube sweet potatoes up to 2 days ahead; store separately, airtight.
- Fridge: 3–4 days in an airtight container.
- Reheat: 400°F (205°C) for 6–8 minutes to re-crisp; or air fryer 375°F (190°C) 4–6 minutes.
- Freeze: Not ideal (sprouts get soft), but acceptable for meal prep; re-crisp under broiler.
FAQs
Can I roast at 400°F?
Yes—add 3–5 minutes. 425°F gives the best caramelization.
Do I need to parboil sprouts?
No. High heat and proper spacing get them tender with crisp edges.
How do I avoid soggy veggies?
Dry well, don’t overcrowd, and use a hot oven. Add sweet glazes only at the end.
What if my sweet potatoes are sprouting? (re: “Sprouting Sweet Potatoes”)
For cooking, use firm, unsprouted potatoes. Sprouted ones can be planted; remove sprouts and any soft spots if you must cook, but quality is better with fresh.
Simple Nutrition (estimate, per serving, 1/6 of recipe)
Calories 210 • Carbs 31g • Fiber 7g • Sugars 10g • Fat 8g • Protein 4g • Sodium 360mg
Nutrition is an estimate and varies by ingredients and add-ins.
Roasted Brussels Sprouts & Sweet Potatoes (Sheet Pan)
Crispy-edged Brussels sprouts and tender sweet potatoes roasted together with garlic, smoked paprika, and a maple-balsamic drizzle. Simple, one-pan side for fall dinners or holidays.
Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1½ lb (680 g) sweet potatoes, peeled and cubed 1-inch
- 1 small red onion, cut into ½-inch wedges (optional)
- 3 Tbsp olive oil
- 1¼ tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika (or Cajun seasoning)
- 1 Tbsp maple syrup (for finish)
- 1 Tbsp balsamic vinegar (for finish)
- ¼ cup toasted pecans or pumpkin seeds (optional)
- 2 Tbsp dried cranberries (optional)
Equipment
- rimmed sheet pan
- parchment paper (optional)
- mixing bowls
- whisk or small bowl (for glaze)
- spatula or tongs
Method
- Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
- Toss sweet potatoes with 1½ Tbsp olive oil, ½ tsp salt, pepper, garlic powder, and smoked paprika. Spread evenly on the pan.
- Roast for 5 minutes. Meanwhile, toss Brussels sprouts and onion with remaining oil and ¾ tsp salt.
- Add sprouts and onion to the pan. Roast 10 minutes, then stir or flip the veggies.
- Continue roasting 10–12 minutes more, until browned and tender.
- Whisk maple syrup and balsamic vinegar together. Drizzle over hot veggies and toss to coat. Top with nuts/seeds and cranberries if desired; serve immediately.
Nutrition
Calories: 210kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 360mgPotassium: 680mgFiber: 7gSugar: 9gVitamin A: 12000IUVitamin C: 50mgCalcium: 70mgIron: 1.4mg
Notes
Dairy-free, vegan, and gluten-free as written.
No maple? Use honey (not vegan) or reduce balsamic vinegar to 2 tsp.
Extra crispy: Roast on a preheated metal pan (no parchment) for deeper browning.
Alternate Methods:
• Air Fryer: 390°F (200°C) — sweet potatoes 8–10 min; add sprouts for another 8–10 min, shaking halfway; glaze after.
• Stovetop: Sauté sweet potatoes 8–10 min, add sprouts/onion 6–8 min until tender, finish with glaze.
• Slow Cooker: Combine all (no glaze), cook HIGH 2–3 hrs until tender; broil 2–3 min to color, glaze before serving.
No maple? Use honey (not vegan) or reduce balsamic vinegar to 2 tsp.
Extra crispy: Roast on a preheated metal pan (no parchment) for deeper browning.
Alternate Methods:
• Air Fryer: 390°F (200°C) — sweet potatoes 8–10 min; add sprouts for another 8–10 min, shaking halfway; glaze after.
• Stovetop: Sauté sweet potatoes 8–10 min, add sprouts/onion 6–8 min until tender, finish with glaze.
• Slow Cooker: Combine all (no glaze), cook HIGH 2–3 hrs until tender; broil 2–3 min to color, glaze before serving.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!