Name: Oven Roasted Sweet Potatoes and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound Brussels sprouts (trimmed and halved); 2 medium sweet potatoes (peeled and cut into 1-inch cubes); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons pure maple syrup; 1/4 cup dried cranberries; 1/4 cup chopped pecans

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Recipe Snapshot

PREP + COOK TIME: 45 minutes
METHOD: Oven
OTHER TOOLS: knife and cutting board, parchment paper
TOTAL INGREDIENTS: 10

‘Oven-roasted Sweet Potatoes and Brussels Sprouts bring the perfect balance of savory and sweet. This easy autumnal side dish combines veggies with cranberries, pecans, and a drizzle of maple syrup to create a seasonal spread that’s delightful for holidays or gatherings.

What’s To Love About This Recipe

This simple sheet-pan recipe roasts to caramelized perfection with minimal effort. It looks and tastes gourmet with only a few ingredients!
This combo of roasted vegetables offers a warm, fall-inspired flavor profile with maple syrup and cranberries. It’s the perfect dish for a family gathering or holiday dinner.
Each bite delivers a bit of sweetness, saltiness, and crunch.
The best part about this quick and easy side dish is that it is made from simple, unprocessed ingredients. It’s all real food and nothing fancy required!
Make a large pan of roasted veggies for meal-prepped harvest bowls or for a simple weeknight side, packed with nutrients and flavor.

Ingredients Needed

Brussels sprouts – Use about 1 pound of fresh Brussels sprouts, and look for smaller ones, if possible, for better flavor. Trim the ends and remove any outer leaves with blemishes, then halve them.
Sweet potatoes – Use 2 medium sweet potatoes, peeled and cut into 1-inch cubes. Choose firm potatoes, not soft or wrinkled ones.
Olive oil – Add olive oil to let the seasonings adhere to the veggies and help develop a roasted, caramelized exterior.
Seasonings – Combine a few pantry basics to create a well-rounded savory blend that balances the sweetness of the other ingredients. Use garlic powder, smoked paprika, salt, and black pepper.
Pure maple syrup – Maple syrup adds sweetness and a nice glaze to the veggies.
Dried cranberries – Dried cranberries add a tasty, colorful twist to the dish. If needed, look for sugar-free dried cranberries to control the added sweetness.
Chopped pecans – These add an extra textural element and a nutty flavor to the delicious mix of wholesome ingredients!

sweet potatoes and 7 Brussels sprouts ingredients to include brussels sprouts, 1 sweet potato, bottle of olive oil, bowl of maple syrup, wooden bowls with spoons of salt and pepper, bowl of chopped pecans, plate of dried cranberries, and plate of seasoning

How To Make Roasted Sweet Potatoes and Brussels Sprouts

Preheat the oven to 425 ℉. Line a large sheet pan with parchment paper for easy cleanup.
Trim and halve the Brussels sprouts, then peel and cube the sweet potatoes.

overhead view of wooden cutting board with halved Brussels sprouts, with knife and whole sprouts on side

wooden cutting board with cubed sweet potatoes, with bottle of olive oil and bowl of halved Brussels sprouts on side

In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.

large white bowl of cubed sweet potatoes and halved Brussels sprouts with small bowl of seasoning and bottle of olive oil on side

white bowl of seasoned and oiled Brussels sprouts and sweet potatoes, with wooden spatula and parchment paper-lined cooking sheet on side

Spread the vegetables in a single layer on the sheet pan, placing the Brussels sprouts cut-side down.

parchment paper with Brussels sprouts and sweet potatoes

Roast for 25-30 minutes, stirring halfway through, until the vegetables are browned and tender.

parchment lined cooking sheet with baked Brussels sprouts and sweet potatoes with wooden spatula, surrounded by bowls of pecans, maple syrup and cranberries

Drizzle with maple syrup, then toss with dried cranberries and chopped pecans, and serve warm.

closeup of white bowl of maple syrup being poured over platter of Brussels sprouts and sweet potatoes

Pro Tips

Choose Brussels sprouts that are small, firm, and bright green. Smaller sprouts roast more evenly and will taste sweeter. (Larger Brussels can sometimes have a slightly bitter taste.)
Cut the veggies into uniform pieces for even cooking.
Avoid overcrowding the pan so the edges can brown and crisp.
Roast the Brussels sprouts cut-side down to get crispy, caramelized edges and avoid bitterness.
Line your sheet pan with parchment for easy cleanup and to prevent the vegetables from sticking.
Vegetables will be cooked when they are fork-tender and lightly caramelized.
For an extra glaze, drizzle an additional teaspoon of maple syrup over the dish just before serving.

Recipe Substitutions and Variations

Elevate this dish with savory add-ins like crumbled cooked bacon, feta, goat cheese, or additional chopped nuts, just before serving, for extra richness.
Adjust the flavor profile with different seasonings. Add a touch of cinnamon or nutmeg for a warmer flavor, or try thyme or rosemary for a savory twist.
Other harvest veggies that pair well include carrots, parsnips, or red onions. Be sure to chop them uniformly with the sweet potatoes and Brussels sprouts for even cooking.
For a little spicy heat, add a pinch of cayenne pepper or red pepper flakes.
If your oven is full, try this air fryer recipe for sweet potatoes and Brussels sprouts.

How To Serve Roasted Sweet Potatoes and Brussels Sprouts

Look no further for the perfect – and simple! – side dish for roast chicken, pork tenderloin, or holiday turkey (or just Turkey Breast for smaller portions). The sweet and savory roasted veggies are Ideal for Thanksgiving or fall gatherings, adding beautiful colors and textures to the table. Finish off the meal with Mini Pumpkin Pies for a coordinating treat!

If you’re prepping meals for the week or serving leftovers, add roasted veggies to grain bowls or salads for an easy, balanced lunch. Top with leftover chopped chicken or turkey and drizzle with a balsamic maple glaze.

overhead view of white platter containing baked Brussels sprouts, sweet potatoes, pecans and cranberries, surrounded by pecan and cranberries, wooden spatula, and blue and white striped dishtowel

Storing and Reheating

How To Best Store Leftovers

Fridge

Store leftover veggies in an airtight container for up to 4 days. Add more dried cranberries and chopped pecans again, as desired, when serving. (Freezing is not recommended due to texture changes when defrosting.)

How To Best Reheat Leftovers

To reheat, roast again at 400 ℉ for 10 minutes, or air fry at 375 ℉ for 5 minutes to restore crispness.

Oven Roasted Sweet Potatoes and Brussels Sprouts

Oven-roasted Sweet Potatoes and Brussels Sprouts bring the perfect balance of savory and sweet. This easy autumnal side dish combines veggies with cranberries, pecans, and a drizzle of maple syrup to create a seasonal spread that’s delightful for holidays or gatherings.

Jennifer Draper

Prep Time 15

Cook Time 30

Total Time 45

Serving Size

Equipment

Sheet pan
Parchment paper

Ingredients

1 pound Brussels sprouts trimmed and halved
2 medium sweet potatoes peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons pure maple syrup
1/4 cup dried cranberries
1/4 cup chopped pecans

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Instructions

Preheat oven to 425 ℉ and line a large sheet pan with parchment paper for easy cleanup
Trim and halve Brussels sprouts, then peel and cube sweet potatoes
In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper
Spread vegetables in a single layer on sheet pan, placing Brussels sprouts cut-side down
Roast for 25-30 minutes, stirring halfway through, until vegetables are browned and tender
Drizzle with maple syrup, then toss with dried cranberries and chopped pecans, and serve warm

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat by roasting at 400 ℉ for 10 minutes in the oven or air-frying at 375 ℉ for 5 minutes to restore crispness.
Choose small, firm Brussels sprouts for the best flavor, and roast them cut-side down for caramelized edges.
Cut the vegetables into uniform pieces for even cooking.
Avoid overcrowding the pan to allow the edges to brown and crisp.
Vegetables are done when they are fork-tender and lightly caramelized.
For extra flavor, drizzle an additional teaspoon of maple syrup just before serving.