Roasted Sweet Potatoes Brussels Sprouts
This roasted sweet potatoes and Brussels sprouts recipe delivers crispy edges, caramelized flavor, and a sweet-savory glaze made from soy sauce, honey, balsamic vinegar, and garlic. A fast, gourmet-style Thanksgiving side dish that stays budget-friendly and holiday-ready.
Servings: 6 servings
Calories: 155kcal
Cost: 7
Equipment
- large baking tray
- parchment paper
- mixing bowl
- Chef's knife
- cutting board
Ingredients
- 1 lb sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1.5 tbsp olive oil
- salt and pepper, to taste
- 1 tbsp soy sauce or Tamari
- 1 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup for vegan)
- 2 garlic cloves, minced
Instructions
- Preheat oven to 400°F (200°C). Line a tray with parchment. Spread the cubed sweet potatoes on one side and the halved Brussels sprouts on the other. Drizzle with olive oil and season with salt. Roast for 15 minutes.
- Remove the Brussels sprouts from the tray and set aside. Increase oven temperature to 425°F (210°C). Spread the sweet potatoes and roast for 5 more minutes.
- Whisk together the soy sauce, balsamic vinegar, honey, and minced garlic to form a sweet-savory glaze.
- Add the Brussels sprouts back to the tray. Drizzle the glaze over everything and toss to coat. Return to the oven for 5 minutes to caramelize.
- Serve warm immediately for maximum crispiness.
Notes
For the crispiest texture, avoid overcrowding the pan. Reheat leftovers in a skillet or oven—not in the microwave. Aged balsamic creates the richest glaze.