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Roasted Brussels Sprouts & Sweet Potatoes

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.