Roasted sweet potatoes and Brussels sprouts with balsamic glaze is a warm and comforting dish that’s perfect for any occasion. The sweet potatoes become tender and creamy while the Brussels sprouts get crispy and flavorful. The drizzle of balsamic glaze adds a sweet tang that ties everything together beautifully.

You’ll love how easy this dish is to prepare. The simple ingredients make it a great choice for both weeknight dinners and festive gatherings. Plus, it brings vibrant colors and nutrition to your table, making it a family-friendly option everyone will enjoy.

What Makes This Recipe Special

This recipe is great because it combines the sweetness of the potatoes with the earthy flavor of Brussels sprouts. Roasting brings out the natural sweetness in both vegetables, making them extra delicious. It’s also a simple and quick recipe, which means you can have a healthy, homemade dish ready in no time. With minimal prep and just one baking sheet to clean, it’s perfect for beginners.

Easy Steps for Roasted Sweet Potatoes and Brussels Sprouts

Preparing this dish is a breeze. You’ll chop some veggies, toss them in oil and seasonings, and let the oven do the work. The result is a colorful side dish that will wow everyone at your table.

What You Need

2 pounds sweet potatoes (peeled and cubed)
1 pound Brussels sprouts (trimmed and halved)
3 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup balsamic glaze (thick, glossy)

Step-by-Step

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy clean-up.
In a large mixing bowl, toss the cubed sweet potatoes with 1.5 tablespoons of olive oil, a pinch of salt, and half of the black pepper until evenly coated.
In the same bowl, add the halved Brussels sprouts and drizzle with the remaining 1.5 tablespoons of olive oil. Sprinkle with the rest of the salt and pepper, and toss again to coat all the vegetables evenly.
Spread the sweet potatoes and Brussels sprouts in a single layer on the prepared baking sheet. Make sure they aren’t overlapping for even roasting.
Roast in the oven for about 25-30 minutes, until the sweet potatoes are tender and caramelized, and the Brussels sprouts are crispy around the edges. Shake the pan halfway through to promote even browning.
Once roasted, remove the baking sheet from the oven and transfer the vegetables to a serving dish, letting them cool slightly for a minute.
Drizzle the thick balsamic glaze generously over the warm roasted vegetables. Allow it to crackle slightly upon contact.
Gently toss the vegetables to coat them with the glaze, then serve immediately while still warm, enjoying their caramelized edges and bright acidity.

Best Ways to Enjoy It

Roasted sweet potatoes and Brussels sprouts make a lovely side dish for grilled chicken or baked fish. You can also enjoy them on a bed of greens for a refreshing salad. Add some toasted nuts for crunch or serve them with a dip for a fun appetizer. This dish is versatile enough for holiday feasts or casual dinners.

How to Store Roasted Sweet Potatoes and Brussels Sprouts

To store leftovers, let them cool completely. Then, place them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month. To reheat, simply place them in the oven at 350°F (180°C) until warmed through. Enjoy them hot for the best flavor and texture.

Recipe Tips

Cut Size: Try to cut the sweet potatoes and Brussels sprouts into even pieces for uniform cooking.
Balsamic Glaze: If you can’t find glaze, you can easily make a quick reduction by simmering balsamic vinegar until it thickens.
Oven Check: Keep an eye on the veggies as they roast; ovens can vary in heat.
Extra Flavor: Feel free to add garlic powder or your favorite herbs for additional flavor.
Mixing: Use a large bowl to toss vegetables for more even coating.

Variations & Swaps

Herby Touch: Add fresh thyme or rosemary before roasting for a lovely herbal flavor.
Spicy Kick: Sprinkle some red pepper flakes on the veggies for a touch of heat.
Nutty Flavor: Toss in some pecans or walnuts before serving for added crunch and flavor.

FAQs

Can I make this dish ahead of time?
Yes, you can prep the vegetables a day ahead. Just keep them in the fridge and roast them just before serving.

Can I freeze leftovers?
Absolutely! Just cool the veggies and store them in an airtight container. They’re good for up to a month.

What can I substitute for balsamic glaze?
You can use regular balsamic vinegar or a white balsamic vinegar for a lighter flavor.

What if I forget to shake the pan?
No worries! The veggies might just brown a bit unevenly, but they’ll still taste good.

Are there any mistakes to avoid?
The biggest mistake is overcrowding the baking sheet, which can make the veggies steam instead of roast.