The CRISPY Roasted Sweet Potatoes Brussels Sprouts BEST Thanksgiving Side Dish

The secret to a truly memorable holiday dinner lies in the quality of the side dishes. While the turkey gets the attention the sides are what bring the flavor and textural excitement to the plate. The combination of sweet potatoes and Brussels sprouts is a classic Thanksgiving side dish—sweet savory and wonderfully satisfying.

I find that many people struggle with roasting these two vegetables together because they cook at different rates. Often the sprouts burn while the potatoes remain hard or the potatoes get mushy while the sprouts are soggy.

This Roasted Sweet Potatoes Brussels Sprouts recipe is the definitive answer—an incredibly effective and CRISPY two-step roasting method that guarantees perfect texture for both vegetables. The dish is finished with a garlicky sweet savory glaze made from balsamic vinegar soy sauce and honey.

This recipe is a must-pin for anyone searching Thanksgiving recipes because it is a budget friendly side that looks and tastes gourmet. If you are looking for the BEST quick roasting method for your festive table this simple recipe is your guaranteed winner.

Why You’ll Love This Roasted Sweet Potatoes Brussels Sprouts

This recipe is a massive holiday success because it solves the inherent cooking time conflict between the two vegetables and delivers a complex addictive flavor.

• The CRISPY Two-Step Method The CRISPY texture is achieved by roasting the two vegetables separately at the start then combining them for a final high-heat blast. This ensures the denser sweet potatoes cook until jammy and the Brussels sprouts get those desirable crunchy edges.
• BEST Thanksgiving Side Dish Flavor The flavor profile is perfectly balanced. The natural sweetness of the potatoes and honey is countered by the salty umami depth of soy sauce and the tang of balsamic vinegar. This sweet savory glaze makes this the BEST Thanksgiving side dish everyone actually wants to eat.
• Gourmet Budget Friendly Side Utilizing inexpensive sweet potatoes and Brussels sprouts this dish is a fantastic budget friendly side that looks and tastes like a restaurant-quality meal. It elevates simple vegetables into a FESTIVE showstopper.
• Quick Roasting Method The total cook time is only 25 minutes after the initial prep. This quick roasting method is essential for busy holiday dinner cooking when oven space and time are limited.

Ingredients and Instructions The Glazing Finish

The key to the CRISPY Roasted Sweet Potatoes Brussels Sprouts is using the right temperatures for each vegetable and coating them in the sticky sweet savory glaze right before the final caramelization.

Component	Quantity	Notes
Sweet Potatoes	1 pound	Peeled and cubed uniformly
Brussels Sprouts	1 pound	Trimmed and halved
Olive Oil	1 1/2 tablespoons	For roasting
Salt and Pepper	To taste
Soy Sauce or Tamari	1 tablespoon	For salty umami flavor
Balsamic Vinegar	1 tablespoon	Aged balsamic is recommended
Honey	1 tablespoon	Or maple syrup for a vegan option
Garlic Cloves	2 minced	Fresh garlic adds the best punch

• Prep Veggies and Initial Roast Preheat oven to 400°F (200°C). Line a large tray with parchment paper. Spread the cubed sweet potatoes on one side and the halved Brussels sprouts on the other. Drizzle with olive oil and salt. Roast for 15 minutes.
• Remove Sprouts and Increase Heat Remove the Brussels sprouts from the tray and set aside. Increase the oven temperature to 425°F (210°C). Spread out the sweet potatoes and roast for another 5 minutes.
• Make Glaze While the potatoes finish roasting whisk together the soy sauce balsamic vinegar honey and minced garlic in a small bowl.
• Glaze and Final Roast Remove the tray from the oven. Add the roasted Brussels sprouts back in. Drizzle the sweet savory glaze over everything and toss to coat. Return to the 425°F oven for a final 5 minutes to caramelize the glaze.
• Serve Serve warm immediately for the CRISPY edges.

Step by Step Mastering the Quick Roasting Method

The challenge with this Roasted Sweet Potatoes Brussels Sprouts recipe is managing the heat differential and ensuring the glaze sets without burning the garlic. My early attempts sometimes had burnt garlic; I learned the timing is vital.

Here is the detailed human-written guide to mastering this spectacular Thanksgiving side dish:

• Cut Evenly For the BEST result all sweet potatoes and Brussels sprouts should be cut into similar sizes (1 inch cubes for the potatoes halves for the sprouts). Uniformity ensures even cooking during the quick roasting method.
• Pre-Roast Separation This is the ULTIMATE hack for this dish. By roasting the potatoes alone at a lower heat for the initial 20 minutes you give them a head start. Removing the delicate sprouts while turning up the heat prevents them from overcooking and allows the potatoes to achieve maximum tenderness.
• Glaze Goes on HOT The sweet savory glaze is added during the last 5 minutes of roasting when the vegetables are hot and the oven is at 425°F. This high heat causes the honey and balsamic vinegar to quickly reduce and caramelize around the veggies creating that desirable sticky CRISPY coating.
• Do Not Crowd the Pan Use a large enough tray to ensure all the vegetables are in a single layer. If the vegetables are piled up they will steam instead of roast resulting in soggy sprouts and soft potatoes. Use two trays if necessary.
• Make It Vegan Easily adapt this budget friendly side to be vegan by substituting the honey with an equal amount of maple syrup and ensuring you use Tamari instead of traditional soy sauce (which often contains gluten).

Variations Serving and Storage Tips

This core Roasted Sweet Potatoes Brussels Sprouts recipe is an ULTIMATE base for versatile holiday dinner planning.

Delicious Variations to Try

• Cranberry Crunch Add 1/4 cup of dried cranberries and 1/4 cup of chopped pecans when adding the glaze for a holiday texture and flavor boost.
• Bacon Fat Roast Substitute the olive oil with 1 1/2 tablespoons of reserved bacon grease for an intensely savory non-vegan flavor profile. Add crumbled bacon when serving.
• Spicy Glaze Add 1/2 teaspoon of sriracha or red pepper flakes to the glaze mixture for a spicy kick that cuts the sweetness.
• Herb Swap Substitute the garlic powder for fresh chopped rosemary or sage before the initial roast for an intensely aromatic flavor.

Serving Suggestions

This BEST Thanksgiving side dish is perfect for:

• Holiday Dinner Serve alongside roast turkey spatchcock chicken or ham.
• Easy Weeknight Serve as the main vegetable side for pan-seared salmon or steak bites.
• Grain Bowls Toss cold leftovers into a quinoa bowl with goat cheese for a healthy easy meal prep lunch.

Storage and Recipe Notes

Item	Details
Refrigeration	Store in an airtight container for up to 4 days
Reheating Hack	Reheat in a skillet or oven to restore the CRISPY edges. Avoid microwaving
Freezing	Freezing is not recommended as the texture becomes “meh”
Glaze Ingredients	Use aged balsamic vinegar for the richest syrupy glaze

Conclusion Your Most CRISPY Thanksgiving Side Dish

The Roasted Sweet Potatoes Brussels Sprouts recipe is the perfect blend of simple method and bold caramelized flavor. It’s the BEST Thanksgiving side dish that guarantees CRISPY edges sweet savory glaze and an ULTIMATE budget friendly side every time.

By embracing this two-step quick roasting method you ensure your holiday dinner is filled with perfectly cooked vegetables.

Pin this budget friendly side today and enjoy the BEST CRISPY Roasted Sweet Potatoes Brussels Sprouts