Cinnamon Maple Roasted Sweet Potatoes and Brussels Sprouts
A cozy, veggie-forward dish where caramelized sweet potatoes meet brussels sprouts, all kissed with cinnamon and maple. Easy to make, crowd-pleasing, and perfect as a side or a light main.
Ingredients
- 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)
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.