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overhead view of a bowl of roasted vegetables.

Roasted Sweet Potatoes and Brussels Sprouts

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.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Servings 4 -6
Calories 329kcal
Author Adina




  • 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


  • 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


  • 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


  • 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.


  • 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.


  1. You can substitute Brussels sprouts with other vegetables like broccoli or cauliflower. Don’t use frozen and thawed sprouts for this recipe.
  2. 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.
  3. Use walnuts instead of pecans. If you don’t want any nuts, leave them out without replacement.
  4. Add a small handful of dried cranberries, dried chopped dates, or raisins to the finished dish (not to be roasted in the oven).


Serving: 1portion from 4 | Calories: 329kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 391mg | Potassium: 937mg | Fiber: 9g | Sugar: 14g | Vitamin A: 17300IU | Vitamin C: 105mg | Calcium: 110mg | Iron: 3mg