Maple-Roasted Brussels Sprouts & Sweet Potatoes
Crispy halved Brussels sprouts and sweet potato cubes roasted hot, then tossed with maple, a splash of balsamic and toasted pepitas.
Why this recipe works
High heat and space on the pan are what make roasted vegetables crisp instead of steamed. Adding the maple at the end rather than before roasting prevents it from burning and keeps the sprouts' edges lacy and crunchy.
Method
- Heat the oven. Set the oven to 425°F and place two sheet pans inside while it heats.
- Season. Toss the sprouts and sweet potatoes with oil, salt and pepper.
- Roast. Carefully spread the vegetables across the hot pans, placing the sprouts cut-side down. Roast 25–30 minutes, swapping the pans halfway, until browned and tender.
- Glaze. Whisk the maple, balsamic and red pepper flakes. Drizzle over the hot vegetables right on the pan and toss.
- Finish. Transfer to a platter and scatter with pepitas and flaky salt.
Tips & swaps
- Two pans matter — crowding is what makes sprouts soggy.
- Add crumbled bacon or feta for a heartier side.
- Butternut squash can replace the sweet potatoes.
Nutrition per serving
| Calories | 210 |
| Fat | 10g |
| Carbohydrates | 28g |
| Protein | 6g |
| Fiber | 7g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Keeps 3 days in the fridge. Re-crisp at 400°F for 8 minutes.
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