Imagine a side dish so delectable that it transforms ordinary vegetables into a culinary masterpiece. Our Maple Roasted Sweet Potatoes and Brussels Sprouts are not just a recipe—they're a flavor revolution that will elevate your dining experience from mundane to extraordinary. With the perfect balance of sweet maple syrup, caramelized edges, and a golden-brown finish, this dish promises to turn even the most vegetable-skeptical diners into raving fans.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the sweet potatoes thoroughly and cut them into uniform 1-inch cubes. Trim the ends of the Brussels sprouts and slice them in half lengthwise, ensuring they are roughly the same size as the sweet potato cubes for even roasting.
- In a large mixing bowl, combine the cubed sweet potatoes and halved Brussels sprouts. Drizzle the olive oil over the vegetables, ensuring they are evenly coated.
- Pour the maple syrup over the vegetables and toss gently to distribute the syrup evenly. The maple syrup will help caramelize the vegetables and add a rich, sweet flavor.
- Sprinkle salt and freshly ground black pepper over the vegetables. Use your hands or a spatula to mix and ensure the seasoning is well distributed.
- Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure the vegetables roast and caramelize rather than steam.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- Check the vegetables for doneness by piercing the sweet potato cubes with a fork. They should be tender and have golden-brown caramelized edges.
- Remove from the oven and let the vegetables rest for 2-3 minutes. Transfer to a serving dish and serve hot as a delicious side dish.
Tips
- Size Matters: Cut your sweet potatoes and Brussels sprouts into uniform pieces to ensure even roasting and consistent caramelization.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing those delicious crispy edges.
- Maple Syrup Hack: For extra caramelization, drizzle the maple syrup in the last 10 minutes of roasting to prevent burning while maximizing flavor.
- Temperature is Key: A high oven temperature (425°F) is crucial for achieving those irresistible crispy, caramelized edges.
- Seasoning Tip: Don't be shy with salt and pepper—they enhance the natural sweetness of the vegetables and maple syrup.
- Fresh is Best: Use fresh, high-quality maple syrup for the most robust flavor profile.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
