When the calendar flips to fall or winter, I reach for Cinnamon Maple Roasted Sweet Potatoes and Brussels Sprouts. It’s a simple dish, but there’s something comforting about the way the maple and cinnamon wake up the vegetables, giving them a warmth that feels like a hug. The recipe is flexible enough for a weeknight yet flavorful enough to serve to guests. And yes, it’s still vegetarian, gluten-free-friendly, and easy to scale up if you’re feeding a crowd.

Ingredients for this Cinnamon Maple Roasted Sweet Potatoes and Brussels Sprouts

The ingredient list is short, but the flavors are big. You’ll notice that every element has a purpose: the olive oil helps the veggies crisp, maple provides gentle sweetness, and cinnamon adds a cozy note without overwhelming the palate.

2 cups sweet potatoes, cubed
3 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon apple cider vinegar (optional for brightness)
1 clove garlic, minced (optional)

Tip: If you’re not a fan of maple sweetness, you can dial it back a touch. A small squeeze of lemon after roasting also brightens the dish nicely.

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
In a big bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, maple syrup, cinnamon, salt, and pepper. If using garlic, add it in now.
Spread the vegetables in a single layer on the prepared sheet. Don’t overcrowd; they’ll steam instead of roast, and we want caramelization.
Roast for 20 minutes. Then give the pan a shake or use a spatula to turn the pieces, so the sides that were down get a chance to brown.
Return to the oven and roast for another 10–15 minutes until the edges are caramelized and the potatoes are tender when pierced with a fork.
If you like a bit of brightness, splash with apple cider vinegar while still warm and toss gently to coat.
Taste and adjust with a pinch more salt or a drizzle of maple syrup if you want extra sweetness.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4

This is a straight-through recipe. If your oven runs hot or tends to cook unevenly, you might shake the pan halfway through and rotate the sheet to promote even browning. If you’re short on time, you can cut the sweet potatoes smaller so they finish a bit quicker.

Nutritional information

The nutrition below is an approximate per-serving estimate based on the ingredients listed. If you’re tracking macros, it’s good to know the numbers can vary slightly with the exact brands you use.

Calories: ~180
Carbohydrates: ~34 g
Protein: ~3 g
Fat: ~6 g
Fiber: ~5 g

Notes: The dish is naturally gluten-free and vegetarian. If you add toppings like feta, nuts, or seeds, the calories and macros will change accordingly.

Frequently asked questions

Can I make this ahead of time?

Yes. Roast the vegetables and store them in an airtight container in the fridge for up to 2 days. Reheat on a sheet pan in a hot oven for a few minutes to restore some crispness, or give them a quick toss in a skillet on the stove.

What if I don’t have Brussels sprouts?

That’s easy. You can substitute more sweet potatoes or add other sturdy vegetables like carrots or cauliflower. The cinnamon-maple flavor pairings still work well with a mix of root vegetables.

Is this good for meal prep?

Absolutely. It keeps well in the fridge for up to 4 days. Reheat gently to maintain texture. Consider packing it with a grain like quinoa or brown rice for a quick, balanced meal.