Looking for the perfect side dish for your holiday table? These maple roasted brussel sprouts and sweet potatoes are a tasty addition to any weeknight dinner or Thanksgiving menu. It’s the perfect balance of sweet and savory with maple syrup, sweet potatoes, nutty pumpkin seeds, and perfectly roasted brussel sprouts in every bite! Plus, the flavors pop even after reheating, making them fantastic for meal prep! {Gluten-free & vegan}
Table of Contents
Maple Brussel Sprouts and Sweet Potatoes
This delicious side dish made with crispy maple roasted brussel sprouts and sweet potatoes is perfect for fancy holiday dinners but also easy enough to whip together on a busy weeknight! Sweet maple syrup, cranberries, and pumpkin seeds add a sweet and savory complement to the oven-roasted brussel sprouts and sweet potatoes for the most incredible flavor.
They’re delicious paired with roast chicken, turkey, or beef, and your guests are sure to be impressed with the variety of colors and flavors. This one is always a hit with family and friends!
For more tasty side dishes, be sure to also try my Brussel Sprouts with Balsamic Vinegar and Maple Syrup or Kale Beet Salad!
Why We Love This Brussel Sprouts Sweet Potato Recipe
- Super easy side dish with minimal prep
- Great for Thanksgiving dinner, Christmas dinner, or any fall gathering
- Affordable option for any holiday meal
- Perfectly crispy Brussel sprouts every time
- Roasted vegetables are sweet, tender, and packed with flavor
- Healthy side dish to sneak in some extra veggies
- Dietitian-approved to be a great alternative to traditional holiday sides
- Maple syrup’s sweetness makes everything extra delicious
Ingredient Notes
- Fresh Brussels sprouts: When choosing brussel sprouts, look for ones with bright green heads and tightly packed leaves. High in fiber, vitamins, minerals, and antioxidants, Brussels sprouts are a nutritious addition to any meal.
- Sweet potatoes: Sweet potatoes are high in vitamin A, which can help boost your immune system. They are also a good source of fiber and antioxidants. Yams can be substituted for sweet potatoes if that’s all you can find in the produce section.
- Oil: Extra-virgin olive oil ensures the brussel sprouts and sweet potatoes get nice and crispy while roasting. Canola, avocado or coconut oil can also be used.
- Seasoning: Aside from salt, pepper, and cinnamon, this dish doesn’t require much seasoning. The cinnamon provides a warm complement to the maple syrup.
- Pure maple syrup: A North American favorite, maple syrup adds a slight layer of sweetness to this savory side dish. Local maple syrup is best if it’s accessible to you, but most large grocery stores also carry it.
- Dried cranberries: To complete this side dish, toss in some dried cranberries to add a pop of color and a burst of vitamin C. Try looking for naturally sweetened cranberries if you can find them.
- Unsalted pumpkin seeds: Add the pumpkin seeds (also known as pepitas) to the brussels sprouts in the last 10 minutes of roasting. Rich in healthy fats, magnesium, and phosphorus, pumpkin seeds help support overall heart and bone health.
How to Make Brussel Sprouts and Sweet Potatoes in Oven
Step 1 – Prepare the Brussel Sprouts
- Preheat the oven to 400 degrees F and lightly grease two sheet pans with olive oil.
- First, slice the brussel sprouts in half and place them in a medium bowl. Then mix in salt, pepper and olive oil.
- Next, place cut side down on a large baking sheet. Roast for 20-25 minutes.
- During the last 10 minutes of roasting, evenly spread the pumpkin seeds over the pan and flip the brussel sprouts.
Step 2 – Prepare the Sweet Potatoes
- Using the same bowl as the brussel sprouts, toss the cubed sweet potatoes with olive oil, maple syrup, cinnamon and salt.
- Spread the mixture in an even layer on a large sheet pan and roast in the hot oven for 20-25 minutes. Flip sweet potatoes halfway through baking.
Note: You can roast the brussel sprouts and sweet potatoes at the same time in the oven. Just be sure to keep an eye on the time so you know when to flip each of the roasted veggies.
Step 3 – Assemble
- In a large serving bowl, combine roasted Brussel sprouts, roasted sweet potato cubes, roasted pumpkin seeds, and cranberries.
- Season with additional salt and pepper to taste, if desired, and toss to combine. Serve warm.
Scroll to the recipe card below for the full printable sweet potato brussels sprouts recipe!
Tips for the Best Roasted Vegetables
- You can line the baking sheet with aluminum foil or parchment paper for easier clean up.
- Be sure to cut the brussel sprouts and sweet potatoes roughly the same size so that they all cook up evenly.
- Cook the sweet potatoes and brussel sprouts in a single layer on each baking sheet with a bit of space between the vegetables, as this will produce the crispiest results.
- If you can’t fit both of the baking sheets on the same center rack of the oven, alternate the sheet pans so that both of the roasted veggies cook evenly. For example, if you placed the brussel sprouts on the upper rack and the sweet potatoes on the lower rack, after you flip them, place the sweet potatoes on the upper rack and the brussel sprouts on the lower rack.
- For a kick of extra sweetness, you can drizzle the final bowl with the sweet potato and brussel sprout mixture with a bit of extra maple syrup, but this is totally optional. I typically find it to be flavorful and sweet enough as is.
Recipe FAQs
Yes! Air fry the brussel sprouts and sweet potatoes in separate batches to ensure maximum crispiness.
You will need to reduce the oil to 2 teaspoons. Air fry the brussel sprouts at 375 for 10 minutes, turning halfway. Be sure to shake the basket a few times to help circulate air around the brussel sprouts. When finished cooking, set the brussel sprouts aside, sprinkle with the pumpkin seeds and cover with foil to keep warm.
Next, place the sweet potatoes in the air fryer basket, using 2 teaspoons of oil and air fry at 400F for 10-12 minutes. Finally, toss everything together and add in the cranberries.
This brussel sprouts sweet potato recipe is perfect to meal prep and prepare ahead of time. When meal prepping this side dish, omit the pumpkin seeds and cranberries and add just before serving. Store the roasted veggies in an air-tight container in the fridge until ready to reheat.
Reheat on a baking sheet in an oven preheated to 350 degrees F for 10-12 minutes or until warmed through and brussel sprouts are crispy again.
To get super crispy brussel sprouts, a high oven temperature is essential. Always preheat your oven before roasting brussel sprouts.
Secondly, ensure each brussel sprout is well coated with oil, this will help them to soften and get crispy.
Finally, don’t crowd the brussel sprouts together on the sheet pan. Spread them out in an even layer to help the air circulate and crisp each individual sprout.
Storage & Reheating Guidelines
Storing leftovers: To store leftover maple-roasted brussel sprouts and sweet potatoes, place leftovers in an airtight container. Store in the fridge for up to four days.
To reheat: Reheat on a baking sheet in an oven preheated to 350 degrees F for 10-12 minutes or until warmed through and brussel sprouts are crispy again.
Serving Suggestions
Oven roasted brussel sprouts and sweet potatoes pair well with any slow-roasted meat or poultry. Think roast beef, roast chicken or turkey. It’s also a quick weeknight side dish for chicken breast, salmon or other types of fish.
This dish is impressive enough for guests but simple enough to make for a meal prep session or family meal. Serve it with any of your favorite fall entrees!
Try serving this side dish with any of the following:
- Slow Cooker Turkey Roast
- Air Fryer Boneless Turkey Breast
- Christmas Beef Roast
- Apple Brie Stuffed Chicken
- Grilled BBQ Boneless Chicken Thighs
- Walnut Crusted Salmon
- Chicken breast (marinated in one of these Healthy Chicken Marinades)
Recipe Variations
- Switch up the sweet potato: Instead of using sweet potato, try using cubed butternut squash.
- Honey: If you don’t have maple syrup on hand, honey works as a 1:1 substitute.
- Add balsamic: Try adding a splash of balsamic vinegar to the brussel sprouts before roasting. Or top with some balsamic glaze at the very end.
- For an extra pop of flavor: Crispy bacon or feta cheese would also be great additions to this dish. I also enjoy it with a little sliced red onion, which keeps the dish savory and not too sweet.
- Try other types of nuts or seeds: Sunflower seeds, pistachios, walnuts or crunchy pecans can be used in place of the pumpkin seeds or omit to keep nut-free.
More Tasty Side Dishes
- Seasoned Green Beans with Bacon
- Roasted Baby Carrots Recipe
- Sweet Potato Casserole Without Marshmallows
- Healthy Mashed Sweet Potatoes
- Sweet Potato Fries with Cinnamon
- Healthy Squash Casserole
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Maple Roasted Brussel Sprouts and Sweet Potatoes
Ingredients
For the Roasted Brussel Sprouts
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Sweet Potatoes
- 4 cups diced sweet potato about 2 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Other Ingredients
- 1/2-3/4 cup dried cranberries
- 1/3 cup unsalted pumpkin seeds
Instructions
For the Roasted Brussel Sprouts
- Preheat oven to 400 F. Lightly grease the baking sheet with a bit of olive oil or use cooking spray.
- Slice the Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and pepper and toss to combine.
- Place onto a baking sheet, cut side down, and roast in the oven at 400 F for about 25-30 minutes.
- During the last 5-10 minutes of roasting, evenly distribute the pumpkin seeds across the pan and turn the brussels sprouts over. The cut sides should be nicely golden brown and slightly crispy, but not blackened.
For the Roasted Sweet Potatoes
- Lightly grease a separate baking sheet with a bit of olive oil or cooking spray.
- In the same bowl that you used for the brussels sprouts, combine cubed sweet potato, 1 tablespoon of olive oil, maple syrup, cinnamon, and salt, and toss until sweet potatoes are coated in mixture.
- Place sweet potato cubes in a single layer on the baking sheet. Bake for 25-30 minutes, turning once half-way through baking, until softened and lightly golden.
To assemble
- In a large bowl, combine roasted Brussels sprouts, roasted sweet potato cubes, roasted pumpkin seeds, and cranberries. Season with additional salt and pepper to taste, if desired, and toss to combine. Serve warm.
Notes
- You can line the baking sheet with aluminum foil or parchment paper for easier clean up.
- Be sure to cut the brussel sprouts and sweet potatoes roughly the same size so that they all cook up evenly.
- Cook the sweet potatoes and brussel sprouts in a single layer on each baking sheet with a bit of space between the vegetables, as this will produce the crispiest results.
- If you can’t fit both of the baking sheets on the same center rack of the oven, alternate the sheet pans so that both of the roasted veggies cook evenly. For example, if you placed the brussel sprouts on the upper rack and the sweet potatoes on the lower rack, after you flip them, place the sweet potatoes on the upper rack and the brussel sprouts on the lower rack.
- For a kick of extra sweetness, you can drizzle the final bowl with the sweet potato and brussel sprout mixture with a bit of extra maple syrup, but this is totally optional. I typically find it to be flavouful and sweet enough as is.
Nutrition
This recipe was originally posted in November 2022 and was updating in November 2024 to include more helpful tips.
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