4.52

Maple Roasted Brussels Sprouts and Sweet Potatoes

Maple Roasted Brussels Sprouts and Sweet Potatoes

These Maple Roasted Brussels Sprouts and Sweet Potatoes are the perfect colorful side dish for your holiday table, they are so pretty! This classic Thanksgiving side dish will be a tasty treat for your Thanksgiving menu.

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Maple Roasted Brussels Sprouts and Sweet Potatoes

 

Roasting vegetables is one of the best ways to enjoy them especially if you are serving people who hate eating vegetables. These Roasted Brussels Sprouts and Sweet Potatoes are easy to make and the maple syrup and smoked paprika add a delicious sweet and smoky flavor!

These roasted brussels sprouts with maple syrup and sweet potatoes are the perfect side dish to serve for the holidays along with Lentil MeatballsMashed Potatoes, and Cranberry Sauce. 

 

Maple Roasted Brussels Sprouts and Sweet Potatoes

How To Make Maple Roasted Brussels Sprouts and Sweet Potatoes?

  • Preheat oven 400 degrees F. Prepare baking sheet with lightly oiled parchment paper.
  • Place Brussels sprouts, cubed sweet potatoes, olive oil, garlic, maple syrup, lemon juiced, smoked paprika and salt in a large bowl and toss to fully coat.
  • Spread veggies in a single layer on baking sheet. Roast for 30 minutes, turning halfway until tender.

I added purple sweet potatoes just for the color so you can just use regular orange-fleshed sweet potatoes.

My son Daevyd was so fascinated with seeing Brussels Sprouts on their trunk,  I just had to capture the moment. I knew that he would most likely enjoy them once they are roasted.

More Holiday Sides To Try

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Per portion
Energy:
264 kcal / 1104 kJ
Fat:
8 g
Protein:
7 g
Carbohydrate:
46 g

Ingredients

For: 4 people
Preparation:
15 min
Cooking:
30 min
Ready in:
45 min

Instructions

  1. Preheat oven 400 degrees F. Prepare baking sheet with lightly oiled parchment paper.

  2. Place Brussels sprouts, cubed sweet potatoes, olive oil, garlic, maple syrup, lemon juiced, smoked paprika and salt in a large bowl and toss to fully coat.

  3. Spread veggies in a single layer on baking sheet. Roast for 30 minutes, turning halfway until tender.

Notes

Maple Roasted Brussels Sprouts and Sweet Potatoes

Please Leave a Comment and a Rating

Rating

4 Comments
  1. Robert Hoger
    October 29, 2018

    4.02

    This looks great. I am always looking for more ways to enjoy root vegetables. I am not big on maple syrup, but am going to try this. I do make something like this with sweet potatoes, turnips, red onions and carrots, with a honey glaze (I know, not strictly vegan), but this looks interesting and will get tried.

    Question, however. What are the red/purple pieces in the picture? I thought red onion at first, then took a closer look. Do you have red sweet potatoes where you are?

    • Michelle Blackwood
      October 29, 2018

      Robert, thank you. Yes, the red pieces are sweet potato. We have lots of different kind of sweet potatoes here in Florida. Hope you enjoy my variation and I love turnip and rutabaga so I know yours is also great.

  2. Anna Nikolasevic
    February 5, 2018

    5.02

    So Delicious. I made this flavourful dish for my family’s Christmas potluck and it was thoroughly enjoyed by young and old alike. It has become a favourite of mine to make anytime, now.

    • Michelle Blackwood
      February 5, 2018

      Thank you, Anna, for your feedback, so happy you and your family loved it. I just bought some Brussel’s Sprouts so I’m going to make it this week.