These roasted maple sweet potato brussel sprouts are crispy, tender, and the perfect healthy side dish. They’re sweet and salty, gluten-free, vegan, and ideal for the Holidays.
The best sweet potato cubes brussel sprouts
Brussels sprouts are one of my all-time favorite side dishes! I love these balsamic maple glazed ones and these honey sriracha brussel sprouts. If you’re like me, you must try these maple sweet potato brussel sprouts. They are crispy, tender, and melt-in-your-mouth delicious.
These healthy maple oven-roasted sweet potato cubes with crispy brussel sprouts are baked in the oven, super easy to make, and a side dish everyone will love. They are sweet from the maple syrup, cozy from the cinnamon, and salty. I promise you can’t even tell this recipe is healthy.
This vegan and vegetarian recipe is for anyone on the hunt for a simple family dinner side dish or even a Christmas or Thanksgiving side.
I cannot wait to hear what you think about these caramelized, crispy brussels and sweet potatoes. They are a reader and family favorite.
Why you’ll love this healthy side dish recipe:
- Extra crispy sweet potato brussel sprouts.
- The sweet potato cubes are tender.
- Glazed in maple dressing.
- Sweet and salty.
- Healthy, gluten-free, dairy-free, and vegan.
- Perfect side dish for any meal.
- Great Thanksgiving and Christmas side.
- Only 4 ingredients, plus salt & pepper.
- Any level cook can make this easy recipe.
- Picky eaters will love this brussels sprout recipe.
- Try these crispy balsamic maple brussels sprouts next!
Ingredients needed & substitutions
You only need four simple ingredients to make these mouth-watering maple-roasted brussels sprouts and sweet potatoes. You need brussels sprouts, olive oil, maple syrup, and cinnamon. Here is a list of everything you need so you are prepared:
- Sweet Potatoes: Grab 2 or 3 medium sweet potatoes. You’ll need to peel and cut them into 1-inch cubes.
- Brussel Sprouts: Next, grab brussels sprouts and trim the ends off, and cut them in half.
- Olive Oil: To make sure the sweet potatoes and brussels get crispy. You can also use avocado oil.
- Cinnamon: Add in 2 teaspoons of ground cinnamon for all those delicious fall flavors.
- Maple Syrup: Use pure maple syrup to add the best sweetness and help caramelize the Brussels and sweet potato cubes.
- Salt & Pepper: Finally, season with salt and pepper for seasoning.
Kitchen tools required
Here is a list of kitchen utensils you will need to make these easy maple sweet potato cubes and crispy brussels sprouts.
- Baking Sheet
- Mixing Bowl
- Measuring Tools: 1/4 teaspoon, 1/2 teaspoon, and 1 Tablespoon.
How to make roasted sweet potato and brussel sprouts
These crispy and tender oven-roasted sweet potato cubes and brussel sprouts come together in a few simple steps. Any level cook can make them since they are so easy to prepare. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, preheat your oven to 425°F and line a large baking sheet with parchment paper or aluminum foil.
Next, peel the sweet potatoes and cut them into bite-sized 1-inch cubes. Trim and halve the brussel sprouts. Place both on the lined baking sheet.
Then, in a small bowl, whisk together the olive oil, maple syrup, cinnamon, and salt. Pour the glaze over the sweet potatoes and brussel sprouts. Use a spatula or your hands to toss. Make sure everything is coated.
Finally, roast for 30 – 40 minutes or until your desired doneness and crispiness.
Serve immediately with a sprinkle of salt or chopped roasted almond or hazelnuts on top, and enjoy!
Frequently Asked Questions
What to serve with sweet potato and brussel sprouts?
The options are endless regarding what you can serve with these brussel sprouts and roasted sweet potato cubes. I love pairing this side dish with this balsamic feta stuffed chicken, this pumpkin sweet potato soup, this juicy greek yogurt chicken, or these air fryer chicken thighs.
Is this recipe gluten-free?
Yes! These roasted sweet potatoes and brussel sprouts are gluten-free. There are no grains, breadcrumbs, or gluten in this side dish.
Are sweet potatoes paleo?
Sweet potatoes are the only potato that is considered paleo.
What can I use instead of maple syrup?
You can use honey instead of maple syrup. In this case, the recipe will no longer be vegan.
What’s the best temperature to roast brussel sprouts and sweet potatoes?
For best results, oven roast sweet potato and brussels sprouts at 425°F. If the temperature is too low, the brussels won’t get crispy, and the sweet potatoes will be raw in the middle. If the temperature is too high, the brussles and sweet potato cubes will burn.
How long do I roast sweet potato brussels sprouts at 425°F?
Tender and crispy sweet potato brussels sprouts take 30 to 40 minutes to roast at 425°F.
How to store and reheat leftovers:
Storing: Store in an airtight container and keep it in the refrigerator for 4 – 6 days.
Reheating: Reheat in the microwave for 30 – 60 seconds until warm or in the oven at 350°F for 10 – 15 minutes.
If you love this recipe, try these next!
- Balsamic Glazed Brussel Sprouts
- Honey Sriracha Brussel Sprouts
- Air Fried Parmesan Zucchini
- Air Fryer Sweet Potato Cubes
- Cheesy Scalloped Sweet Potatoes
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Maple Roasted Sweet Potato and Brussel Sprouts
- 2 – 3 medium sweet potatoes, peeled and cubed
- 1 pound brussel sprouts, trimmed and halved
- 2 tbsp olive oil or avocado oil
- 2 tsp ground cinnamon
- 2 tbsp maple syrup
- ½ tsp salt
- ½ tsp black pepper
- Preheat your oven to 425°F and line a large baking sheet with parchment paper or aluminum foil.
- Peel the sweet potatoes and cut them into bite-sized 1-inch cubes. Trim the ends off and halve the brussel sprouts. Place both on the lined baking sheet.
- In a small bowl, whisk together the olive oil, maple syrup, cinnamon and salt.
- Pour the glaze over the sweet potatoes and brussel sprout. Use a spatula or your hands to toss. Make sure everything is coated.
- Roast for 30 – 40 minutes, or until your desired doneness & crispiness.
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
I only recommend products I love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
Sharing is caring!