These maple roasted brussels sprouts and sweet potatoes are an essential dish for all of your fall and winter holiday spreads. This recipe is simple to make, delightfully colorful, and bursting with flavor. Serve on your favorite platter and if you are feeling a little extra, whip up a delicious garlic sage tahini sauce to drizzle on top.
Fall and winter are especially perfect for roasting root veggies like sweet potatoes. While sweet potatoes are available all year round, they are at their peak during the fall and winter seasons. Whether you are entertaining a crowd, cooking for 2, or meal-prepping for the week I hope these maple roasted brussels sprouts and sweet potatoes make it to your table!
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Ingredients
This recipe uses 3 vegetables:
- Brussels sprouts
- Sweet potato
- Red onion
A mixture of avocado oil and maple syrup is the secret sauce in this recipe and really elevates the flavor profile of the vegetables.
The garlic-sage tahini dressing is delicious but also optional as these roasted veggies can stand perfectly on their own.
To make this sauce you will need 5 ingredients plus some water
- Tahini
- Lemon juice
- Garlic powder
- Sage
- Salt
See recipe card for quantities.
Instructions
Roasting vegetables requires little preparation outside of washing and chopping the veggies into bite-size pieces. Add an oil, salt, and pepper, then bake until golden brown and tender.
Hint: Pre-heat your oven prior to starting to chop your veggies so it's at temperature and ready to go when you are finished.
Variations
This colorful dish has the perfect blend of sweet and savory, is gluten free, vegan, and free of the top 8 allergens.
Other fall vegetable options that would also work great for this recipe include carrots, beets, white or purple potatoes.
Equipment
- Cutting board
- Sharp knife
- Large bowl
- Small bowl + small whisk or fork for mixing
- 2 large baking sheets
- Parchment paper
Storage
Store roasted veggies in the fridge for up to 4-5 days. Store any extra garlic sage tahini sauce separately.
Top tips
- Avoid over crowding your vegetables on the baking sheet. You want to give the vegetables space when roasting because this allows them to brown nicely. If you overcrowd the baking sheet then the vegetables will steam instead of caramelizing. I recommend using 2 large baking sheets or 1 large and 2 small baking sheets for the amount of vegetables used in this recipe.
- Rotate the baking sheet in the oven and/or stir those veggies while roasting. You want rotate your baking sheets about halfway through your roasting time which helps the vegetable brown evenly in the oven. I also suggest stirring the vegetables once while roasting.
Related
Looking for other delicious side dishes like this? Try these:
Maple Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
Maple Roasted Vegetables:
- 2 lbs brussels sprouts sliced in half lengthwise
- 2 sweet potatoes chopped into bite-size pieces
- 1 medium to large red onion chopped into bite-size chunks
- ¼ cup maple syrup + 1 tablespoon for drizzling (*optional) *The 1 tablespoon for drizzling can be added once the veggies are done roasting
- ¼ cup avocado oil
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 3-4 springs fresh parsley chopped for garnish
Garlic Sage Tahini Dressing
- ¼ cup tahini
- 2-3 tablespoons lemon juice *I use 3 to make the dressing more tangy
- 1 teaspoon garlic powder
- 4 tablespoons water
- 6-7 leaves sage
- Pinch of salt
Instructions
Maple Roasted Vegetables
- Preheat oven to 400 degrees Fahrenheit
- Add brussels, sweet potato, and onion to a large mixing bowl
- In small bowl, whisk together avocado oil, maple syrup, salt and pepper. Pour mixture over vegetables and toss to evenly coat.
- Spread vegetables evenly across 2 large baking sheets lined with parchment paper. Total roast time is ~30 minutes (this can vary by oven). Stir once and rotate pans half way through, at about 15 minutes. Roast until browned and tender.
- Carefully remove from oven, and transfer to serving platter, drizzle with remaining 1 tablespoon maple syrup and stir vegetables. Garnish with fresh parsely and enjoy warm!
Garlic Sage Tahini Dressing
- Add all ingredients to a blender and blend.
- Transfer to small bowl. Feel free to add more salt/pepper/garlic powder per taste as well as thin out with more water to desired consistency.
- Serve alongside and drizzle over roasted veggies.
Thanks for coming! Let me know what you think: