Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
A simple, one-pan side that adds a touch of sweetness from maple and a savory punch from garlic. Roasted until tender and caramelized, this dish pairs beautifully with roasted chicken, salmon, or a hearty grain bowl. It’s straightforward, flexible, and naturally gluten-free.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- Wash and prep your vegetables. Peel and cube the sweet potatoes into roughly 1-inch pieces. Trim the Brussels sprouts and slice them in half.
- In a big bowl, whisk together olive oil, maple syrup, minced garlic, salt, pepper, smoked paprika, and red pepper flakes.
- Add the sweet potatoes and Brussels sprouts to the bowl. Toss everything until the vegetables are evenly coated with the maple-garlic glaze.
- Spread the vegetables in a single layer on the prepared baking sheet. If needed, give them a gentle shake halfway through roasting so they caramelize evenly.
- Roast for 20–25 minutes, then flip or stir the vegetables. Continue roasting for another 5–10 minutes, until the sweet potatoes are tender and the Brussels sprouts are lightly charred at the edges.
- Remove from the oven and let rest for a couple of minutes. Taste and adjust seasoning if you like a little more salt or a splash more maple.