Roasted sweet potatoes and Brussels sprouts with pecans and maple syrup – a soft, crunchy, sweet, and spicy combination of comforting vegetables baked in the oven.
This Brussels sprouts and sweet potatoes recipe makes a wonderful side dish or an incredibly flavorful and filling vegetarian main dish; you can serve it either way. All the flavors are present in this delicious recipe: sweet (sweet potatoes and maple syrup), slightly bitter (Brussels sprouts), salty (salt), sour (lemon), and hot (chilies).
For more roasted sweet potatoes and Brussels sprouts side dish ideas, check out the Baked Sweet Potato Slices or the Honey Sriracha Brussels Sprouts.
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Recipe ingredients
- Fresh Brussels sprouts: Frozen and thawed sprouts are not suitable for roasting; they have too much water and will get rather soggy instead of crisp.
- Sweet potatoes: Don’t confuse them with yams; yams are another root vegetable. Red skin and orange-fleshed sweet potatoes are what you need.
- You will need about 1 lb (450 g); that will be approximately 2 small or 1 large tuber.
- Pecans: They add much crunch. If you don’t have them, walnuts are always a good substitute.
- One red onion: Regular white or yellow onions are also fine.
- Spices: Garlic powder, sweet paprika, ground cumin, dried thyme, red pepper flakes, fine sea salt or Kosher salt, and ground black pepper.
- Ingredients for the glaze: Maple syrup, freshly squeezed lemon juice, chopped parsley, the pecans mentioned above, salt, and pepper.
How to roast Brussels sprouts and sweet potatoes?
- Preheat the oven to 400°F (200°). Line a baking sheet with parchment paper.
- Add to a large bowl: Peeled and cubed potatoes, cleaned sprouts, roughly chopped onion, mixed spices, and olive oil. Toss well to coat the veggies with the oil and the spices (1).
- Roast: Arrange the seasoned vegetables on the prepared baking tray in a single layer (2).
- Roast for 30-35 minutes, stirring halfway, until the potatoes are perfectly soft and the sprouts fork-tender but not mushy (3).
- Glaze: Mix syrup, lemon juice, parsley, chopped pecans, and some salt and pepper in a bowl. Transfer the roasted Brussels sprouts and sweet potatoes to a large serving bowl. Add the glaze and toss to combine.
- Serve immediately.
Recipe variations
- Substitute sprouts with other vegetables like broccoli or cauliflower.
- Replace the sweet potatoes with pumpkin, butternut squash, or regular potatoes.
- Use walnuts instead of pecans. If you don’t want any nuts, leave them out without replacement.
- Add a small handful of dried cranberries, dried chopped dates, or raisins to the finished dish (not to be roasted in the oven).
Expert Tips
- As mentioned above, use fresh Brussels sprouts; frozen sprouts will get soggy in the oven.
- Clean Brussels sprouts:
- Rinse well in a colander under running water.
- Trim: Use a small knife to trim off the stem end of the vegetables. It might not be necessary to cut all the pieces, just where the stem is protruding too much.
- Remove the outer leaves; many of them are blemished or loose.
- Halve the larger pieces from top to bottom, ensuring that each half is still attached to a small part of the remaining stem. If you remove the stem completely, the leaves will fall apart.
Recipe FAQ
No, they will be perfectly cooked through by the end of the cooking process.
You can. Once the veggies are cool, refrigerate them in an airtight container for 1-2 days. Reheat them in the preheated oven (400F/200°C) for 10-15 minutes or until warmed through.
How to serve?
Side dish: A perfect side dish for many dishes. Serve them with Air Fryer Pork Roast, Air Fryer Turkey Legs, and Thanksgiving Chicken, for instance.
Main dish: Serve as a vegetarian main dish with crusty bread, for instance. You can also serve Brussels sprouts and sweet potatoes with fried or poached eggs or baked or pan-fried tofu.
This recipe has a quick web story: How to Roast Sweet Potatoes and Brussels Sprouts
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📖 Recipe
Roasted Sweet Potatoes and Brussels Sprouts
Equipment
- Baking sheet
Ingredients
Vegetables:
- 1 pound Brussels sprouts trimmed, 450 g, Note 1
- 1 pound sweet potatoes chopped ½-inch (1.3 cm) pieces, 450 g, Note 2
- 1 red onion medium to large
- 2 tablespoons extra-virgin olive oil
Seasoning:
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ½ teaspoon cumin
- ½ teaspoon thyme
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Glaze:
- 2 tablespoons maple syrup
- 2-3 tablespoons lemon juice freshly squeezed, to taste
- ½ cup pecans roughly chopped Notes 3,4
- 2 tablespoons parsley chopped
- fine sea salt and black pepper to taste
Instructions
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
Roast vegetables:
- Sweet potatoes: Peel and cut them into ½-inch (1.3 cm) pieces. Place them in a large bowl.
- Brussels sprouts: Wash them and remove the outer leaves. Remove the protruding part of the stem. Halve the huge ones cutting from top to bottom through the stem. Add sprouts to the bowl.
- Onion: Chop it roughly. Add it to the bowl.
- Mix the spices in a small bowl (½ teaspoon garlic powder, ½ teaspoon sweet paprika, ½ teaspoon cumin, ½ teaspoon thyme, ¼ teaspoon red pepper flakes, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper).
- Combine: Pour 2 tablespoons olive oil over the veggies and toss to combine. Add the spices and toss them again to distribute them evenly. Transfer them to the prepared baking tray.
- Roast them for 30-35 minutes, stirring halfway through.
Glaze:
- Mix 2 tablespoons maple syrup, 2 tablespoons lemon juice, 2 tablespoons chopped parsley, ½ cup roughly chopped pecans, and a pinch of salt and pepper. Taste and add a bit more lemon juice, salt, and pepper if necessary.
- Transfer the roasted sweet potatoes and Brussels sprouts to a large serving bowl. Add the glaze and toss to combine. Serve immediately.
Notes
- You can substitute Brussels sprouts with other vegetables like broccoli or cauliflower. Don’t use frozen and thawed sprouts for this recipe.
- Don’t confuse them with yams; sweet potatoes have reddish skin and orange or yellow flesh. Replace the sweet potatoes with pumpkin, butternut squash, or regular potatoes.
- Use walnuts instead of pecans. If you don’t want any nuts, leave them out without replacement.
- Add a small handful of dried cranberries, dried chopped dates, or raisins to the finished dish (not to be roasted in the oven).
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