Crispy Roasted Brussels Sprouts & Sweet Potatoes Recipe (Print Version)

Make delicious Roasted Brussels Sprouts & Sweet Potatoes. This simple sheet pan recipe delivers crispy, tender veggies with minimal fuss. Perfect side dish!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Garden Staples

01 - 1.5 lbs Brussels sprouts, trimmed and halved
02 - 2 medium sweet potatoes, peeled and diced into 1-inch cubes

→ Flavor Enhancers

03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - Salt and black pepper, to taste

→ Sweet & Savory Drizzle

07 - 1 tablespoon maple syrup
08 - Balsamic glaze (optional), for drizzling

→ Optional Sparkle

09 - Fresh thyme leaves, for garnish

# Instructions:

01 - First things first, get that oven screaming hot! Preheat it to 400°F (200°C). While it's heating, grab your Brussels sprouts and sweet potatoes. Trim the tough ends off the sprouts, remove any loose outer leaves – you know, the ones that look a bit sad – and then halve them. For the sweet potatoes, peel them if you like, then dice them into roughly 1-inch cubes. Try to keep them similar in size so they cook evenly; I've had many an "oops" moment with unevenly cooked veggies.
02 - Now for the fun part! In a large bowl, combine your prepped Brussels sprouts and sweet potatoes. Drizzle generously with olive oil, then sprinkle over the garlic powder, smoked paprika, salt, and black pepper. Give everything a good, thorough toss until all the veggies are nicely coated. Honestly, I sometimes just use my hands here; it's the best way to make sure every piece gets some love. This is where the magic starts to happen, you can almost smell the flavors combining already!
03 - This step is CRITICAL for truly crispy Roasted Brussels Sprouts & Sweet Potatoes. Line one or two large baking sheets with parchment paper – trust me on the parchment, clean-up is a dream. Spread your seasoned veggies out in a single layer. Do NOT overcrowd the pan! If they're piled up, they'll steam instead of roast, and you'll end up with mushy veggies, which is just a total bummer. Give each piece some breathing room, like they're sunbathing.
04 - Pop those baking sheets into your preheated oven. Roast for 20-25 minutes, giving them a good stir halfway through. You're looking for those beautiful caramelized edges on the sweet potatoes and a lovely crispness on the Brussels sprouts. The smell that fills your kitchen at this point? Oh, it's pure comfort. Keep an eye on them, as oven temperatures can vary – mine tends to run a little hot, so I usually check a bit earlier.
05 - Once your veggies are tender-crisp and nicely browned, pull them out of the oven. While they're still warm, drizzle them with the maple syrup. This adds a fantastic sticky-sweet glaze that truly elevates the dish. If you're feeling fancy, a little balsamic glaze drizzle at this stage is also amazing. I didn't expect that a simple syrup could make such a difference, but it really ties all the flavors together.
06 - Transfer your glorious Roasted Brussels Sprouts & Sweet Potatoes to a serving dish. If you have some fresh thyme on hand, a sprinkle of fresh leaves over the top adds a bright, herbaceous note and makes it look extra special. Take a moment to admire those perfectly roasted edges and the vibrant colors. Serve immediately and watch them disappear! This is a dish that always gets compliments, even from folks who claim they don't like Brussels sprouts.

# Notes:

01 - Don't overcrowd the pan; that's my number one rule for crispy veggies!
02 - You can chop the veggies ahead of time and store them in the fridge, but dress just before roasting.
03 - Maple syrup can swap for honey, or even a dash of balsamic glaze for a tangier kick.
04 - A sprinkle of fresh thyme at the end adds such a lovely, earthy aroma.

# Equipment Needed:

01 - Large mixing bowl
02 - 1-2 large baking sheets
03 - parchment paper
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 200-250
Total Fat: 10-15g
Total Carbohydrate: 25-30g
Protein: 5-7g

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