Maple Chipotle Roasted Brussels Sprouts and Sweet Potatoes
Simple Roasted Brussels Sprouts and Sweet Potatoes are tossed with pure maple syrup and ground chipotle pepper. The resulting spicy-sweet flavor makes this a knockout side dish that pairs well with any fall main dish!
This Brussels Sprouts and Sweet Potato recipe was originally written by former contributor Allison of Some the Wiser on Nov. 25, 2014. It has been updated from the archives to include additional information and new photos.
Creating This Fall Side Dish
If you’ve never tried roasting Brussels sprouts and sweet potatoes together, you’re in for a real treat!
These two quintessential fall vegetables go hand in hand when tossed in maple syrup and seasoned with ground chipotle pepper. As the Brussels sprouts and sweet potatoes roast, their edges turn golden brown and crispy while the interiors remain tender.
The spicy chipotle pepper is balanced out by the sweet maple syrup, and the overall flavor profile of this side dish is smoky, sweet, spicy, and slightly earthy.
Pair the roasted Brussels sprouts and sweet potatoes with your favorite fall entrees like pork tenderloin, pot roast, baked chicken, and more!
Tools You’ll Need
You’ll need very little in the way of kitchen equipment when roasting Brussels sprouts and sweet potatoes:
- Cutting Board and Knife — The sweet potatoes need to be cubed and the Brussels sprouts must be halved.
- Vegetable Peeler — We prefer eat sweet potatoes without the skin, but you can leave it on if desired.
- Measuring Spoons — For measuring the spices and melted butter.
- Small Mixing Bowl — I prefer tossing the vegetables in the butter and spices in a mixing bowl, not on the sheet pan.
- Sheet Pan — For roasting the vegetables.
- Parchment Paper — Ensures nothing sticks to the sheet pan.
Recipe Ingredients
You need just six basic ingredients to make the spicy-sweet Brussels sprouts and sweet potatoes:
- Sweet Potatoes
- Brussels Sprouts
- Melted Butter
- Pure Maple Syrup
- Ground Chipotle Pepper
- Salt
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Roast Brussels Sprouts and Sweet Potatoes
- Add the cubed sweet potatoes and halved Brussels sprouts to a mixing bowl.
- Toss with a mixture of melted butter, maple syrup, and spices.
- Spread the veggies evenly over a parchment paper-lined sheet pan.
- Roast at 350ºF for 30 to 40 minutes, stirring halfway.
Tips for Making This Recipe
- Trim the Brussels sprouts. Remove the outer leaves and cut off the stems before cutting in half.
- Look for smaller Brussels sprouts. Smaller sprouts will have a milder, sweeter flavor while larger ones will taste more like cabbage.
- Cube the sweet potatoes evenly. You want the sweet potatoes to be cut into even-sized cubes so they roast at the same rate.
- Leave the sweet potato skins on, if desired. The skin of the sweet potato is perfectly safe to eat, but sometimes it can become tough and dry when roasted. If you want to leave the skin on, I suggest buying organic sweet potatoes and washing them under running tap water before cubing.
- Use pure maple syrup, NOT pancake syrup. Pancake syrup is often flavored corn syrup and will not work in this recipe. Look for 100% pure maple syrup.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
How will I know when the vegetables are finished roasting?
You’re looking for the Brussels sprouts and sweet potatoes to be golden brown around the edges and to be fork tender. I prefer the sweet potato cubes to be softer than the Brussels sprouts, but the veggies should be finished roasting after 30 to 40 minutes.
Should I roast the vegetables on the convection setting?
No, do not roast the sweet potatoes and Brussels sprouts on the convection (‘fan’) setting. Use the conventional oven setting for this recipe.
Can I use frozen Brussels sprouts?
I don’t recommend using frozen Brussels sprouts for this recipe. Frozen vegetables release extra moisture as they roast and also become very soft once roasted. Using fresh Brussels sprouts will result in perfectly fork tender roasted Brussels sprouts.
Can I replace the butter with olive oil?
Yes, that’s fine. Just note that the roasted vegetables won’t taste quite as rich.
Storage Instructions
Let any leftovers cool completely before storing in an airtight container. They’ll last up to 5 days in the fridge.
What to Serve with Roasted Brussels Sprouts and Sweet Potatoes
We love serving these roasted vegetables with fall mains like:
- Instant Pot Chuck Roast
- Sheet Pan Pork Tenderloin
- Mini Chicken Pot Pies
- Citrus and Herb Whole Roast Chicken
- Apple Cider Pork Chops
- Chicken Marsala
Try Roasting Brussels Sprouts and Sweet Potatoes at Home!
Next time you’re looking for a simple fall side dish, give this roasted sweet potato and Brussels sprouts recipe a try!
Did you love the sweet and spicy flavor? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your roast vegetables!
More Fall Roasted Vegetables:
Roasted Bacon Balsamic Brussels Sprouts are a fantastic side dish that is full of delicious flavor — caramelized, roasted Brussels sprouts, savory bacon, and tangy balsamic vinegar.
Roasted Sweet Potato Cubes are flavored with garlic and sage and roasted until crispy on the outside and tender on the inside!
This Apple Cider Roasted Squash is a great, easy acorn squash side dish to prepare all winter long, but it’s especially great for Thanksgiving!
This recipe for Honey Balsamic Carrots is a super simple way to make oven roasted carrots with lots of flavor! Keeping the carrots whole gives this easy side dish of whole roasted carrots a great presentation on the table!
Balsamic Roasted Mushrooms are a comforting, hearty side dish that pairs well with your favorite baked proteins, pastas, and more!
Get More Recipes via Email
Did you love this recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!
Maple Chipotle Roasted Brussels Sprouts and Sweet Potatoes
Simple Roasted Brussels Sprouts and Sweet Potatoes are tossed with pure maple syrup and ground chipotle pepper. The resulting spicy-sweet flavor makes this a knockout side dish that pairs well with any fall main dish!
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 1/2 pounds Brussels sprouts, ends removed, halved
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1/2 to 1 teaspoon ground Chipotle pepper, or to taste
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a large sheet pan or line with parchment paper or foil.
- Combine the cubed sweet potatoes and quartered sprouts in a large bowl. Combine the remaining ingredients in a small bowl and stir. Pour the butter mixture over the veggies and toss until completely coated.
- Pour onto prepared sheet pan and roast for 30 to 40 minutes, stirring the pan halfway through.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 127Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 245mgCarbohydrates: 21gFiber: 4gSugar: 8gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
VeraLynn says
This recipe is a keeper!!
Katie says
So glad you liked it!
Brielle @ Breezy Bakes says
These look delicious! I have been obsessed with roasting sweet potatoes with maple syrup. Sooo good! I’ll have to try adding the chipotle and brussel sprouts. Yum!
Linda | Brunch with Joy says
Yum! I love the combination of sweet potatoes and brussels sprouts, especially when they are roasted. Super good!