The Ultimate Guide to Perfectly Roasted Brussels Sprouts & Sweet Potatoes: Crispy Edges, Caramelized Flavor

If there is one side dish that defines comfort, health, and sheer flavor perfection, it is the combination of Roasted Brussels Sprouts & Sweet Potatoes. This recipe takes humble root vegetables and crucifers and transforms them into a caramelized masterpiece, balancing the earthy bitterness of the sprouts with the deep, natural sweetness of the potatoes. Whether you are searching for the ideal accompaniment for a weeknight chicken dinner or the show-stopping side for a holiday feast, this one-pan method delivers reliably crispy results every single time.

We are not just throwing vegetables on a pan here; we are unlocking the potential of high-heat roasting to create a textural contrast that is utterly addictive. Forget the soggy, bland boiled vegetables of the past. Prepare to fall in love with these Roasted Brussels Sprouts & Sweet Potatoes, complete with a hint of optional maple balsamic glaze that makes them truly irresistible.

Why You’ll Love This Recipe for Roasted Brussels Sprouts & Sweet Potatoes (The Perfect Flavor Harmony)

The magic behind the success of this dish lies in the seamless harmony created when two distinct flavors and textures merge under high heat. While both sweet potatoes and Brussels sprouts are stars in their own right, combining them on one sheet pan simplifies dinner while maximizing taste complexity. This specific preparation method ensures that you achieve that coveted texture tender on the inside, with deep, crispy caramelization on the outside without the sprouts turning mushy or the potatoes remaining raw.

A Symphony of Sweet, Savory, and Earthy Notes (300-500 Words)

This recipe transcends the basic notion of a vegetable side. The natural sugars within the sweet potatoes caramelize beautifully under high heat, providing a deep, nutty sweetness that contrasts elegantly with the slight peppery edge of the Brussels sprouts. When they roast together, the flavors meld, creating a satisfying and complex profile.

The Power of Caramelization: Roasting at 400°F (200°C) is key. This high temperature encourages the Maillard reaction the chemical process responsible for giving food its golden-brown color and irresistible savory flavor. For the sweet potatoes, this means turning the edges into crunchy, almost candy-like bits. For the Brussels sprouts, it means achieving delightfully crispy Brussels sprouts edges while maintaining a tender center.
Minimal Effort, Maximum Impact: This is truly a “set it and forget it” recipe once the chopping is done. Using a single sheet pan (or two, if necessary, to prevent crowding) cuts down dramatically on cleanup time. You spend about 15 minutes prepping and seasoning, and the oven does the rest, allowing you to focus on the main course, or perhaps catching up on a good book.
The Optional Maple Balsamic Glaze: While delicious on their own, the finishing touch of pure maple syrup and balsamic vinegar elevates the dish to gourmet status. This quick glaze, applied in the final minutes, provides acidity (from the vinegar) to cut through the richness of the root vegetables, and a sticky sweetness (from the maple) that enhances the existing caramelization. It truly brings the entire flavor profile together, making these Roasted Brussels Sprouts & Sweet Potatoes highly addictive.

The resulting dish isn’t just a side; it’s a flavor experience. It’s comforting, satisfying, and sophisticated enough to anchor any meal, from a simple roast chicken to a celebratory holiday ham.

Why You Should Try This Recipe for Perfectly Roasted Brussels Sprouts & Sweet Potatoes Now (Health & Convenience)

In today’s fast-paced world, finding a recipe that is both incredibly healthy and genuinely easy to execute feels like hitting the culinary jackpot. This recipe for Roasted Brussels Sprouts & Sweet Potatoes is exactly that a nutritional powerhouse bundled into a simple, straightforward cooking process.

Boosting Your Health and Simplifying Your Week (300-500 Words)

If you are looking for dishes that support a whole-food diet, are naturally gluten-free and vegan, and provide essential nutrients without compromising on taste, look no further.

Nutrient Density: Sweet potatoes are champions of Vitamin A and C, essential for immunity and skin health. Brussels sprouts, a member of the cruciferous vegetable family, are incredibly rich in fiber, Vitamin K, and antioxidants. By combining these two, you create a side dish that provides balanced energy and excellent digestive support. We will delve deeper into the specific nutritional benefits later, but rest assured, this is a feel-good, eat-well option.
Dietary Versatility: This recipe naturally fits a wide range of dietary needs. It is completely vegan (plant-based), gluten-free, dairy-free, and contains no common allergens (aside from cross-contamination risk, if applicable). If you are following a specific eating plan, such as Whole30, simply omit the optional maple syrup glaze. This versatility makes it the ideal dish for potlucks or feeding a family with varied dietary requirements.
The Single-Layer Success Secret: The key technical reason why this recipe works so well is the insistence on the single-layer spread. Many people fail at roasting vegetables because they overcrowd the pan, leading to steam trapped beneath the surface. Steam cooks, but it does not crisp. By ensuring the vegetables have ample space (the “single layer success secret”), you guarantee direct contact with the intense heat, achieving the deep caramelization that elevates this dish from ordinary to extraordinary. This efficiency is a massive time saver no need for multiple cooking methods, just one oven, one pan, and perfectly cooked, caramelized sweet potatoes.
Perfect for Meal Prep: These Roasted Brussels Sprouts & Sweet Potatoes hold up incredibly well in the refrigerator for 3–4 days. They reheat beautifully in a toaster oven or air fryer (which helps restore the crispy edges) or can be enjoyed cold in salads. Preparing a large batch on Sunday ensures you have a ready-made healthy side or snack throughout the busy work week, making your daily nutritional goals much easier to achieve. This convenience is priceless for time-crunched cooks.

This recipe not only tastes fantastic but also streamlines your kitchen workflow, proving that healthy eating does not have to be complicated or flavorless. If you enjoy wholesome, hearty meals, be sure to check out another comforting classic, like this recipe for creamy, rich, and deeply satisfying [Baked Potato Soup](https://recipesebook.com/baked-potato-soup-a-creamy-comforting-classic/).

Ingredients and Necessary Utensils: Prepping for Roasting Success

The beauty of perfectly Roasted Brussels Sprouts & Sweet Potatoes lies in the simplicity of the ingredients. You need high-quality produce and a few key pantry staples to ensure maximum flavor extraction. The right tools are just as crucial as the ingredients themselves, especially when aiming for that elusive crispness.

The Essential Ingredient List (Detailed Quantities and Tips) (700-900 Words)

We prioritize freshness and quality here. Make sure your Brussels sprouts are firm and bright green, and your sweet potatoes are free from large blemishes.

Produce:

• 2 large Sweet Potatoes (about 1.5 lbs): Ensure they are peeled and cut into uniform 1-inch cubes. Uniformity is the single most important factor for even cooking. If your cubes are different sizes, some will burn while others remain hard.
• 1.5 pounds fresh Brussels Sprouts: Trim the tough, dry root ends. The key to successful Brussels sprouts is halving them lengthwise through the core. Quarter any sprouts that are excessively large (larger than a golf ball). Keeping them roughly the same size as the sweet potato cubes ensures synchronous cooking times.

Fats & Liquids:

• 3 Tablespoons Olive Oil (or avocado oil): The oil is the medium for crisping. Olive oil provides a lovely flavor base. Ensure you use enough to lightly coat every surface, but not so much that the vegetables are swimming. Avocado oil is an excellent substitute due to its higher smoke point.
• 1 Tablespoon Pure Maple Syrup (optional, for added caramelization): Use pure maple syrup, not imitation pancake syrup. This ingredient is fantastic for accelerating the caramelization process and enhancing the sweetness of the potatoes.
• 1 teaspoon Balsamic Vinegar (optional, adds depth of flavor): Balsamic vinegar adds a wonderful acidic lift and savory depth, balancing the sweetness of the maple syrup. Use a good quality vinegar for the best flavor result in the final glaze.

Seasonings:

• 1 ½ teaspoons Kosher Salt (divided): Salt is crucial for drawing out moisture and enhancing flavor. We divide the salt using 1 teaspoon before roasting and the remaining ½ teaspoon after the glaze is applied to ensure the final product is perfectly seasoned.
• ½ teaspoon Freshly Ground Black Pepper: Freshly ground pepper offers a more potent, aromatic flavor than pre-ground pepper.
• ¼ teaspoon Garlic Powder (optional): While subtle, garlic powder adds a foundational savory note that complements both the sweetness of the potato and the earthiness of the sprouts. Alternatively, you can substitute with ½ teaspoon of onion powder.

Recommended Tools and Utensils for High-Quality Roasting

You don’t need fancy equipment, but a few specific tools are necessary to achieve truly crispy Brussels sprouts and perfectly soft sweet potatoes.

• Large, Heavy-Duty Baking Sheet (Crucial): This is the most important piece of equipment. A heavy-duty, light-colored aluminum sheet pan conducts heat evenly. If your sheet pan is old, dark, or warped, it can lead to uneven cooking or burning. If you only have one standard sheet, plan to use two. Remember: Overcrowding is the enemy of crispiness.
• Parchment Paper: Absolutely essential for this recipe. Lining the baking sheet with parchment paper ensures that even the stickiest parts of the sweet potato and the maple glaze do not fuse to the pan. This allows for easy flipping mid-roast and makes cleanup a breeze. Do not substitute with aluminum foil; parchment paper is best for achieving the non-stick, non-soggy result.
• Large Mixing Bowl: Necessary for tossing the vegetables with oil and seasoning. The bowl should be large enough to allow for thorough tossing without spilling.
• Sharp Chef’s Knife and Cutting Board: Precision in chopping ensures uniform size, which guarantees uniform cooking.
• Metal Spatula or Turner: Ideal for scraping the vegetables off the parchment mid-roast without tearing the paper.
• Measuring Spoons and Cups: For accurate seasoning.

The right tools, coupled with quality ingredients, set the stage for these exceptional Roasted Brussels Sprouts & Sweet Potatoes. For another simple but flavorful side dish that complements this perfectly, consider trying this recipe for [Creamy Garlic Parmesan Pasta](https://recipesebook.com/creamy-garlic-parmesan-pasta-a-simple-yet-exquisite-recipe/).

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Prep Time: 15 minutes
Cook Time: 30–35 minutes
Yield: 4 servings
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Detailed Recipe Steps: Achieving Perfect Caramelization and Flavor

Following these precise steps, particularly regarding oven temperature and pan arrangement, is non-negotiable for achieving the best possible texture and taste in your Roasted Brussels Sprouts & Sweet Potatoes. We break down the process into five simple, manageable stages.

#Step 1: Prepare the Oven and Baking Sheet (The Foundation of Crispness) (800-900 Words)

The preparation phase is the most critical step to prevent steaming and encourage browning.

1. Preheat the Oven to 400°F (200°C): Adjust the oven rack to the center position. High heat is essential. Lower temperatures will result in soft, soggy vegetables. Allow your oven ample time to reach and maintain this temperature before placing the vegetables inside.
2. Line the Sheet: Line a large, heavy-duty baking sheet with parchment paper. If you believe your vegetables will cover more than about 70% of the surface area, prepare a second sheet pan. This separation is crucial for success. Do not skip the parchment paper, as it guarantees a quick release and prevents sticking, especially if you plan to use the sweet maple glaze.

#Step 2: Prepare and Season the Vegetables (Uniformity is Key)

Spend time ensuring the cuts are even; this guarantees every piece is finished at the same moment.

3. Chop the Sweet Potatoes: Place the peeled and cubed sweet potatoes into a large mixing bowl. Tip: If you find the sweet potatoes are sticking to your knife, coat the blade lightly with oil. Aim for 1-inch cubes.
4. Trim the Sprouts: Place the trimmed and halved Brussels sprouts into the same mixing bowl. Discard any loose, outer yellowed leaves.
5. Combine Oil and Seasoning: Drizzle the 3 tablespoons of olive oil over both the sweet potatoes and the Brussels sprouts. Add 1 teaspoon of the kosher salt, the black pepper, and the optional garlic powder.
6. Season Thoroughly: Toss vigorously using your hands or a spatula until every piece of vegetable is lightly coated. Ensure the oil and seasonings are evenly distributed. A good toss ensures the oil creates a protective layer, allowing the vegetables to crisp rather than dry out.

#Step 3: Initial Roasting Process (The First Crisp)

The first phase of roasting sets the foundation for deep flavor.

7. Spread Evenly: Transfer the seasoned vegetables from the bowl to the prepared baking sheet. CRUCIAL STEP: Spread them out in a true single layer. No pieces should be touching or overlapping excessively. If the vegetables are piled on top of each other, they will steam instead of roast, resulting in a soggy texture. Use two baking sheets if necessary to maintain separation.
8. First Roast Interval: Place the baking sheet into the preheated 400°F (200°C) oven and roast for 15 minutes without stirring. This initial period allows the surfaces touching the hot pan to develop maximum browning and caramelization.
9. Mid-Way Stir: After 15 minutes, carefully remove the sheet from the oven. Use a sturdy metal spatula to scrape the vegetables off the pan you should hear a pleasant crunch as the caramelized bits release. Thoroughly toss or flip them. The goal is to expose a new side of the vegetable to the hot surface of the pan, promoting even browning across all sides.

#Step 4: Finishing the Roast and Flavor Glaze (The Final Touch)

This final phase brings the vegetables to perfect tenderness and applies the flavor boost.

10. Second Roast Interval: Return the baking sheet to the oven and roast for an additional 10 to 12 minutes.
11. Check for Tenderness: Test the vegetables. The sweet potatoes should be easily pierced with a fork and taste soft all the way through. The crispy Brussels sprouts should have soft centers and visibly crispy, browned edges.
12. Apply Optional Glaze (If Desired): If using the optional maple syrup and balsamic vinegar, remove the pan from the oven. Drizzle the 1 tablespoon of maple syrup and 1 teaspoon of balsamic vinegar evenly over the roasted vegetables. Toss quickly to coat. Work quickly so the vegetables do not cool down.
13. Final High Heat Exposure: Return the glazed vegetables to the oven for a final 3 to 5 minutes. This brief, high-heat step allows the glaze to thicken slightly and caramelize without burning the sensitive sugars in the syrup.

#Step 5: Serve

14. Taste and Adjust: Carefully remove the finished Roasted Brussels Sprouts & Sweet Potatoes from the oven. Taste a piece of sweet potato and Brussels sprout. If the flavors feel flat, sprinkle the remaining ½ teaspoon of kosher salt over the mixture.
15. Serve Hot: Transfer the vegetables to a serving dish and serve immediately while the exterior of the sprouts is still crispy and the potatoes are soft and warm.

Tips, Variations, and Troubleshooting for Optimal Results

While the core recipe for Roasted Brussels Sprouts & Sweet Potatoes is straightforward, a few expert tips and variations can help you tailor the dish to any occasion and guarantee maximum crispiness every time.

Ingredient Alternatives and Flavor Variations (500-600 Words)

This recipe is incredibly adaptable, whether you are catering to dietary restrictions or simply looking to change up the flavor profile.

Oil Alternatives: If avoiding olive oil, avocado oil is the best substitute due to its high smoke point. Coconut oil can also be used, but it will impart a subtle tropical flavor.
Sweetness Swap: If you prefer to avoid maple syrup, you can substitute it with 1 tablespoon of brown sugar sprinkled over the vegetables during the last 5 minutes of roasting, or use honey if you don’t need the dish to be vegan.
Spice It Up: For a dish with a gentle warmth, add ½ teaspoon of smoked paprika and a pinch of chili flakes (or cayenne pepper) to the initial seasoning mixture. This creates a sweet-and-spicy twist that works exceptionally well with the caramelized sweet potatoes.
Herbaceous Kick: Fresh herbs, added right before serving, can brighten the flavor dramatically. Try tossing the finished dish with 2 tablespoons of freshly chopped parsley, or a blend of thyme and sage, especially if serving alongside a holiday roast.
Adding Protein (Making it a Meal): To transform these Roasted Brussels Sprouts & Sweet Potatoes into a complete, balanced meal, add a source of protein.
Bacon or Pancetta: Chop 4 ounces of bacon, toss it with the vegetables before roasting, and cook as directed. The rendered bacon fat will help crisp the vegetables and impart a smoky flavor.
Chicken Sausage: Slice pre-cooked chicken sausage and add it during the last 10 minutes of roasting to warm through.
Chickpeas: Add one can of drained, rinsed, and dried chickpeas to the pan along with the vegetables for an added fiber and protein boost, keeping the dish vegan.

Troubleshooting: Avoiding Common Mistakes

Most problems with roasted vegetables stem from one of three issues: low heat, poor preparation, or crowding.

1. “My vegetables are soggy, not crispy!”
The Cause: This is almost always due to overcrowding. When vegetables are piled up, the moisture they release cannot escape, and they end up steaming themselves.
The Fix: Always use two baking sheets if necessary. The extra 5 minutes of loading a second pan is worth the guaranteed crisp texture. Ensure the vegetables are spread in a single layer with small gaps between pieces.
2. “My sweet potatoes are cooked, but my sprouts are burnt.”
The Cause: Uneven size. Brussels sprouts cook faster than dense sweet potatoes.
The Fix: Double-check that all sweet potato cubes are consistently 1-inch and that you have quartered any extra-large sprouts. If this is a recurring issue, you can try adding the sprouts to the pan 5 minutes after the sweet potatoes have started roasting.
3. “The maple glaze burned immediately.”
The Cause: The glaze was applied too early, or the final roasting period was too long. Maple syrup contains delicate sugars that burn easily at 400°F (200°C).
The Fix: Only apply the glaze (maple syrup and balsamic vinegar) in the final 3–5 minutes, just long enough to allow it to slightly thicken and stick to the vegetables.

For more inspiration on healthy, easy side dishes and vegetable preparations, I invite you to explore my dedicated collection of recipes on my Pinterest board, where you can find great pairings for these roasted vegetables: Delicious & Healthy Side Dishes on Pinterest.

Nutritional Values and Health Benefits of This Combination

This dish is a nutritional powerhouse, packed with essential vitamins, minerals, and dietary fiber. It is a fantastic choice for supporting overall wellness, digestive health, and energy levels.

A Deep Dive into the Nutritional Benefits (400-600 Words)

While the specific caloric intake will vary based on the exact amount of oil and whether the maple glaze is used, a typical serving of Roasted Brussels Sprouts & Sweet Potatoes provides a rich source of complex carbohydrates and healthy fats.

| Nutritional Component (Approx. per serving) | Value | Benefit |
| :— | :— | :— |
| Calories | 250–300 kcal | Moderate energy source for a side dish |
| Dietary Fiber | 8–10 g | Excellent source; supports digestion and satiety |
| Protein | 5–7 g | Plant-based protein contribution |
| Vitamin A | >300% DV | Critical for vision and immune function (from sweet potatoes) |
| Vitamin C | 100% DV | Antioxidant and immune booster (from both vegetables) |
| Vitamin K | >150% DV | Essential for blood clotting and bone health (from Brussels sprouts) |
| Healthy Fats | 12–15 g | Primarily monounsaturated fats (from olive oil) |

The Mighty Sweet Potato

Often touted as a “superfood,” the sweet potato is far superior to its white counterpart when it comes to nutrition. Its deep orange color indicates high levels of beta-carotene, which the body converts to Vitamin A. Roasting the sweet potatoes, particularly with a touch of healthy fat like olive oil, actually increases the bioavailability (how easily your body can absorb) of fat-soluble vitamins like A. These caramelized sweet potatoes not only taste good but deliver incredible immune-supporting and anti-inflammatory properties.

The Power of Brussels Sprouts

Brussels sprouts have shed their bad reputation thanks entirely to the roasting method. Roasting neutralizes the sulfurous compounds that are released during boiling, which often caused the unpleasant smell and flavor, leaving only a nutty, savory taste.

As a cruciferous vegetable, the Brussels sprout is loaded with sulfur-containing compounds called glucosinolates. These compounds are known for their powerful detoxifying capabilities and have been heavily studied for their role in cancer prevention. Furthermore, they provide high levels of fiber, which helps regulate blood sugar and keeps you feeling full, making these crispy Brussels sprouts a fantastic addition to any balanced diet.

Suitable for Various Diets:

• Vegan/Plant-Based: Naturally fits this lifestyle (ensure maple syrup is used instead of honey, if substituting).
• Gluten-Free: Completely gluten-free.
• High Fiber: An excellent way to meet daily fiber goals, supporting gut health.
• Whole Food: Uses only minimally processed ingredients, aligning with whole-food principles.

This dish truly offers clean, comforting food that nourishes your body while delighting your taste buds. For another seasonally appropriate dish that delivers comfort and flavor, you might enjoy this simple and satisfying recipe for [Easy Pumpkin Bread](https://recipesebook.com/easy-pumpkin-bread-the-ultimate-fall-recipe/).

FAQs About Roasted Brussels Sprouts & Sweet Potatoes (Schema Markup)

We’ve compiled answers to the most frequently asked questions about preparing this delicious combination, focusing on how to achieve the best results and versatility.

Conclusion: The Definitive Side Dish for Any Occasion

If you’ve been searching for a healthy side dish that pleases even the pickiest eaters, the search ends here. Our guide to perfectly Roasted Brussels Sprouts & Sweet Potatoes provides the foolproof steps, crucial tips, and ideal high-heat strategy needed to achieve ultimate flavor and texture contrast the hallmark of successful sheet pan vegetables.

We’ve established that the secrets to this dish are simple: uniformity in chopping, high-heat roasting at 400°F (200°C), and absolutely no overcrowding. When these elements align, the sweet potatoes emerge soft and gooey with caramelized sweet potatoes edges, and the Brussels sprouts transform into nutty, crispy Brussels sprouts that you’ll crave. The optional maple balsamic glaze acts as the perfect final touch, adding a vibrant acidity and glossy finish that makes this dish shine on any table.

Whether served alongside a cozy weeknight meal or featured as part of a grand holiday spread, this recipe is a reliable winner. It is naturally accommodating to most diets, packs a powerful nutritional punch, and minimizes cleanup.

Don’t wait to try this exceptional combination. Master the technique for the best Roasted Brussels Sprouts & Sweet Potatoes you’ve ever tasted. We love hearing about your variations and success stories! Leave a comment below and share how this recipe has transformed your vegetable side game. Happy roasting!

Long And Easy To Read Recipe for Perfectly Roasted Brussels Sprouts and Cubed Sweet Potatoes

Achieve perfectly crispy Brussels sprouts and tender, caramelized sweet potatoes every time using high-heat roasting and a few simple seasonings. This healthy side dish is easy to prep and ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American, Mediterranean

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Produce

• 2 large (1.5 lbs) Sweet Potatoes peeled and cut into uniform 1-inch cubes
• 1.5 pounds fresh Brussels Sprouts trimmed and halved lengthwise

Fats & Liquids

• 3 Tablespoons Olive Oil or avocado oil
• 1 Tablespoon Pure Maple Syrup optional, for added caramelization
• 1 teaspoon Balsamic Vinegar optional, adds depth of flavor

Seasonings

• 1 ½ teaspoons Kosher Salt divided (1 tsp for seasoning, ½ tsp for finishing)
• ½ teaspoon Freshly Ground Black Pepper
• ¼ teaspoon Garlic Powder optional

Equipment

• Large Mixing Bowl
• Heavy-Duty Baking Sheet
• Parchment paper
• Metal Spatula

Method

 

Step 1: Prepare the Oven and Baking Sheet

1. Preheat the Oven: Adjust the oven rack to the center position and preheat the oven to a high temperature of 400°F (200°C). High heat is essential for achieving a crispy exterior.
2. Line the Sheet: Line a large, heavy-duty baking sheet (or two smaller sheets if necessary) with parchment paper. Ensure the sheet is large enough so the vegetables can be spread in a single layer without overcrowding.

Step 2: Prepare and Season the Vegetables

1. Prep Vegetables: Place the cubed sweet potatoes and trimmed, halved Brussels sprouts into a large mixing bowl. Ensure uniform sizing (1-inch cubes) for even cooking.
2. Season Thoroughly: Drizzle the 3 tablespoons of olive oil over the vegetables. Add 1 teaspoon of the kosher salt, the black pepper, and the optional garlic powder. Toss vigorously using your hands or a spatula until every piece of vegetable is lightly coated in oil and seasoning.

Step 3: Initial Roasting Process

1. Spread Evenly: Transfer the seasoned vegetables from the bowl to the prepared baking sheet. It is crucial to spread them out in a true single layer. If overcrowding occurs, use a second sheet to prevent steaming.
2. First Roast Interval: Place the baking sheet into the preheated 400°F (200°C) oven and roast for 15 minutes without stirring. This allows the surfaces touching the hot pan to caramelize.
3. Mid-Way Stir: After 15 minutes, carefully remove the sheet from the oven. Use a metal spatula to scrape the vegetables off the pan and thoroughly toss or flip them. Return to the oven.

Step 4: Finishing the Roast and Flavor Glaze

1. Second Roast Interval: Roast for an additional 10 to 12 minutes. Check for Tenderness: The sweet potatoes should be fork-tender and the Brussels sprouts should have soft centers and crispy, browned edges.
2. Apply Optional Glaze (If Desired): Remove the pan from the oven. Drizzle the maple syrup and balsamic vinegar evenly over the roasted vegetables. Toss quickly to coat.
3. Final High Heat Exposure: Return the glazed vegetables to the oven for a final 3 to 5 minutes. This step allows the glaze to thicken slightly and caramelize.

Step 5: Serve

1. Taste and Adjust: Carefully remove the finished roasted vegetables from the oven. Taste a piece and, if needed, sprinkle the remaining ½ teaspoon of kosher salt over the mixture.
2. Serve Hot: Transfer the roasted vegetables to a serving dish and serve immediately while the exterior of the sprouts is still crispy.

Notes

For maximum crispiness, make sure the Brussels sprouts are extremely dry before oiling. If you don't have parchment paper, you can use aluminum foil, but coat it heavily with cooking spray to prevent the maple syrup (if used) from sticking. If your vegetables tend to brown too quickly on the bottom, use the top oven rack instead of the center rack.