Side
Maple-Roasted Sweet Potatoes and Brussels Sprouts
A sheet-pan side of sweet potatoes and Brussels sprouts with a light maple glaze.
⏱ 40 min (10 min prep, 30 min cooking)
🍽 Serves 6 · about 3/4 cup
kid friendlymake ahead
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Vegetables
- 1½ lb Sweet potatoes, peeled and cut in 3/4-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp Olive oil
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
Glaze
- 2 tbsp Maple syrup
- ⅓ cup Pecans, chopped (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet, large bowl.
- Heat the oven to 425°F.
- Toss the sweet potatoes and Brussels sprouts with the oil, salt and pepper on a large baking sheet. Turn the sprouts cut side down and spread everything in one layer.
- Roast 20 minutes, until the sprouts are browned underneath.
- Drizzle with the maple syrup, add the pecans if using, and toss. Roast 8 to 10 minutes more, until the sweet potatoes are tender and the edges caramelize.
Make aheadCut the vegetables up to 2 days ahead. Roasted leftovers keep 4 days in the fridge.
↺ LeftoversToss cold leftovers into a grain bowl or salad, or warm in a skillet.
🧒 With kidsCut the sprouts into quarters for little ones; the smaller pieces get extra crispy.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.