Honey Balsamic Roasted Sweet Potatoes and Brussels Sprouts
A warm, comforting side dish that roasts sweet potatoes and Brussels sprouts with a glossy honey-balsamic glaze. This recipe is straightforward, scales easily, and makes enough for a family dinner or meal prep for the week.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or rosemary (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, minced garlic, salt, pepper, and optional herbs until everything is well coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
- Meanwhile, whisk together honey and balsamic vinegar in a small bowl until blended.
- After the first 15 minutes, stir the vegetables, then drizzle the honey-balsamic mixture over them. Return to the oven and roast for another 10–15 minutes, until the potatoes are tender and the Brussels sprouts are caramelized and a bit crispy on the edges.
- Remove from oven, taste, and adjust seasoning with a little more salt if needed. Let rest for a couple of minutes before serving.