Roasted sweet potatoes and Brussels sprouts in a sweet-salty garlicky glaze that clings to every bite. A vegetable side dish fancy enough for holidays, easy enough for weeknights.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Roasted Vegetable Recipes
This roasted sweet potatoes and Brussels sprouts dish has become a bit of a tradition at our place. I often make it for Christmas or Thanksgiving (it’s one of those sides that people actually get excited about), but it’s so loved that I often throw it together on a weekend too — it’s just easy and delicious.
The combo of jammy sweet potatoes and crispy-edged Brussels sprouts is just so good, and that sticky garlicky balsamic-soy glaze? Honestly, it ties everything together in the best way. It’s sweet, salty, savory, and just a little bit fancy without being fussy.
Plus, it’s packed with good-for-you stuff like fiber, antioxidants, and vitamins — so it tastes amazing and makes you feel good too.
👩🍳 You might also like these vegetable recipes: roasted cabbage with parmesan sauce and pangrattato, glazed sweet potatoes, roasted parsnips, Parmesan crusted Brussels sprouts, roasted cauliflower with lemon tahini sauce, roasted Greek potatoes (with feta), easy roasted butternut squash cubes, roasted eggplant (with miso tomato sauce), or these amazing roasted beets. Check out these other Thanksgiving sweet potato recipes or this chicken and Brussels sprouts skillet.
What You’ll Need
Here is what you’ll need for this roasted sweet potatoes and Brussels sprouts recipe. Find the full measurements in the recipe card below.
- Sweet potatoes – bring that natural sweetness and get all jammy when roasted.
- Brussels sprouts – crisp on the outside, soft inside. These roast up beautifully.
- For roasting: Olive oil to help things crisp up and carry flavor. Salt and pepper – essentials. Season well and ideally halfway through or towards the end.
- For the glaze: Soy sauce or Tamari (adds salty umami depth), Balsamic vinegar (aged balsamic is best for that syrupy richness), honey balances the vinegar and enhances caramelization, and garlic – fresh, sharp, and deliciously fragrant.
- 👉 Tip: Don’t skip the garlic — freshly minced or grated garlic gives the glaze a real punch.
How To Make Roasted Sweet Potatoes & Brussels Sprouts
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to cook roasted sweet potatoes and Brussels sprouts in the oven.
- Preheat oven to 400°F / 200°C.
- Peel and cube sweet potatoes; halve Brussels sprouts and cut off the tails.
- Spread veggies on a tray (keep them separate!), drizzle with olive oil, and sprinkle with salt.
- Roast 15 minutes, then remove the Brussels sprouts and turn oven to 425°F / 210°C.
- Roast sweet potatoes 5 more minutes.
- Meanwhile, mix glaze: soy sauce, balsamic, honey, and garlic.
- Toss all roasted veg with glaze, pop back into oven for another 5 minutes to caramelize. Season with a little more salt.
- Done!
Watch The Video
Recipe Tips
- Don’t crowd the tray: Give those veggies space to crisp. Use two trays, if needed. When I was shooting this recipe, I actually overcrowded mine a little, but normally I would use fewer veggies.
- Cut evenly: Try to keep sweet potato cubes the same size for even roasting.
- Aged balsamic = big flavor. If yours is a bit thin, reduce the sauce on the stovetop first.
- Spice it up: Add chili flakes or a touch of smoked paprika to the glaze.
- Vegan? Sub maple syrup for the honey and Tamari for soy sauce.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or a skillet to bring back the crisp edges. Not ideal for freezing — the texture gets a little meh.
- Make-ahead tips: You can cut the veggies and mix the glaze ahead of time — just keep them separate in the fridge. Roast everything fresh when you’re ready to serve.
Serving Suggestions
This side dish plays nicely with almost anything — roast chicken, pan-seared or baked salmon, garlic butter steak bites, baked tofu, or even as a base for a grain bowl with some feta or tahini drizzle. It’s also very holiday table-friendly.
💬 If you’ve tried this roasted sweet potatoes and Brussels sprouts recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
- 1 lb sweet potatoes, peeled and cubed 16 oz / 450 grams
- 1 lb Brussels sprouts, trimmed and halved 16 oz / 450 grams
- 1½ tablespoons olive oil
- ⅔ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 tablespoon soy sauce or Tamari
- 1 tablespoon balsamic vinegar aged if possible
- 1 tablespoon honey
- 2 garlic cloves minced or grated
Instructions
- Preheat oven to 400°F (200°C). Line a large baking tray (or two) with parchment paper.
- Spread sweet potatoes on one side and Brussels sprouts on the other. Drizzle with olive oil and sprinkle with salt.
- Roast on the middle shelf for 15 minutes.
- Remove Brussels sprouts and increase oven to 425°F (210°C). Spread out sweet potatoes a bit more and roast another 5 minutes.
- While roasting, combine soy sauce, balsamic vinegar, honey, and garlic in a small bowl.
- Remove tray from oven. Add the Brussels sprouts back in, drizzle glaze over everything, season with pepper, and toss to coat.
- Return to oven for a final 5 minutes to caramelize. Serve warm.
Notes
- Can I use frozen Brussels sprouts? Not recommended. Fresh sprouts roast better and give you those crispy edges. Frozen ones can go a bit soggy.
- Can I use maple syrup instead of honey? Yes! It works beautifully and makes the dish fully vegan.
- Do I need to peel the sweet potatoes? I usually do, but you can leave the skin on if it’s thin and you like the texture.
- What’s the best way to reheat this? Skillet or oven. Avoid the microwave unless you’re okay with soft veggies — they won’t crisp up the same.
- Don’t crowd the tray: Give those veggies space to crisp. Use two trays, if needed. When I was shooting this recipe, I actually overcrowded mine a little, but normally I would use fewer veggies.
- Cut evenly: Try to keep sweet potato cubes the same size for even roasting.
- Aged balsamic = big flavor. If yours is a bit thin, reduce the sauce on the stovetop first.
- Spice it up: Add chili flakes or a touch of smoked paprika to the glaze.
- Vegan? Sub maple syrup for the honey and Tamari for soy sauce.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or a skillet to bring back the crisp edges. Not ideal for freezing — the texture gets a little meh.
- Make-ahead tips: You can cut the veggies and mix the glaze ahead of time — just keep them separate in the fridge. Roast everything fresh when you’re ready to serve.
The magic in this recipe happens in the last 5 minutes when you put the glaze on and it is amazing! I used a very mid balsamic vinegar and it still turned out amazing. The vinegar marries the sweetness of the potatoes with the bite of the Brussels sprouts. Cut the sweet potato smaller than you think from the picture. They should be small cubes around 1 inch total. I could see this working very well with a bit of red pepper flakes as a side to a pork tenderloin. Thanks so much for posting this great recipe!!
I agree, the magic is in the glaze 🙂 And yes, a little chili or red pepper flakes would go well as well 🙂
I made this again and Iadded a bit of cayenne pepper to the glaze. It was the chef’s kiss that had everyone asking what is this and wanting seconds. Thank you so much for sharing this Irena. This is going into my permanent rotation.