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 addition to your Thanksgiving menu.
These roasted brussels sprouts with maple syrup and sweet potatoes are the perfect side dish to serve for the holidays along with Lentil Meatballs, Mashed Potatoes, and Cranberry Sauce.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
What Flavor Profile Do Brussel Sprouts Have When Roasted?
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, nutty, crunchy, and smoky flavor! Prepare these maple roasted Brussel Sprouts for the holidays and watch your guests being so impressed.
Maple Roasted Brussels Sprouts Ingredients
- Brussel Sprouts – You can find Brussel Sprouts in your local super, they even come on the stalk. Make sure the leaves are vibrant green and not bruised and brown.
- Sweet Potatoes – I used both orange and purple sweet purple but it is fine to use the more popular orange flesh sweet potatoes.
- Olive Oil – a little olive oil to help with the caramelization of the vegetables.
- Garlic – I love a lot of garlic, so I used 4 cloves. You can use more or less according to your taste.
- Maple Syrup – I added the maple syrup to bring out the sweet flavors of this dish, you can substitute the maple syrup with agave.
- Lemon Juice – balances out the sweet flavors giving a fresh, vibrant taste. You can substitute lemon juice with lime juice.
- Smoked Paprika – for a delicious smokey flavor this smoke paprika is amazing, you can substitute it with liquid smoke.
- Salt – sea salt is perfect to use.
How To Make Maple Roasted Brussels Sprouts and Sweet Potatoes
- Preheat oven to 400 degrees F. Prepare a 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 a 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.
FREQUENTLY ASKED QUESTIONS ABOUT BRUSSELS SPROUTS
Do You Wash Brussel Sprouts Before Cooking?
Yes, you should wash Brussel Sprouts before cooking. Sometimes bugs, dirt, or sand can be trapped under the skin.
Can You Prepare Brussel Sprouts In Advance?
Absolutely, yes you can wash and clean Brussel Sprouts the day before and refrigerate them.
Why Are My Brussel Sprouts Bitter?
Brussel Sprouts contain a compound called thiocyanates during cooking. Preparing your Brussels sprouts with sweet potatoes and maple syrup will mask the bitter flavor.
How Do You Know When Brussel Sprouts Are Cooked?
When your Brussels sprouts are crisp on the outside and tender when pressed or pierced with a fork.
More Holiday Sides To Try
- Vegan Mac And Cheese
- Vegan Broccoli Rice Casserole
- Vegan Brussels Sprouts Gratin
- Skillet Cornbread
- Roasted Brussel Sprout Stalk
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- Categories: Gluten-Free, Vegan
- Courses: Main Course, Salad
- Cuisines: American, Southern
- Season: Winter
- Energy: 264 kcal / 1104 kJ
- Fat: 8 g
- Protein: 7 g
- Carbs: 46 g
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 45 min
- For: 4 people
- 1 pound Brussels sprouts, trimmed and cut into halves
- 1 pound sweet potato, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 garlic cloves, peeled and smashed
- 3 tablespoons maple syrup
- 1/2 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 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.
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Well needed recipe for Thanksgiving
This is very healthy and beneficial for us to consume.
That was really good – I could eat that every night. I’m not a fan of smoked paprika but it was just the right amount for a wonderful flavor (I used about 3/4 of what it called for). Thank you for sharing.
Milli, I’m so happy you enjoyed it. I’m happy you adjusted the recipe for your taste. Thank you for sharing your feedback with us.
Going to make this tonight. Can I use regular paprika? I don’t have smoked paprika. Thank you! Sounds delish!
Catherine, yes regular paprika is fine. I hope you enjoy!
If I needed to bake this at 375, how long should I leave it in the oven?
Honestly Andrea, this really depends on your oven, it could take anywhere from 35-45 minutes. Please just keep an eye on it after 30 minutes.
Helen, thank you.
I loved this. I did add about a tsp. of cinnamon to it as the aroma of paprika was a bit too strong for my nose. I will make it again! :)
Oh cool, thank you for leaving your feedback Carrie, I’m so happy you enjoyed it. Interesting, I never noticed the smell of paprika before, for me cinnamon has a strong scent.
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?
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.
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.
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.