Brussels Sprouts and Sweet Potatoes with Maple Dijon Dressing

sheet pan of roasted sweet potatoes and Brussels sprouts garnished with pecans and dried cranberries

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5 from 1 review

Brussels sprouts and sweet potatoes are roasted to crispy perfection with maple- dijon dressing drizzled on top. 

Toppings take these roasted veggies to the next level. Try pecans, dried cranberries, fresh herbs, crumbled bacon and/or arugula.


Units Scale
  • 1 pound Brussels sprouts
  • 3 large sweet potatoes, peeled
  • 1/2 cup olive oil
  • 3 tablespoons maple syrup
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more to taste

Optional toppings: Pecans or walnuts, dried cranberries, fresh thyme or parsley 


  1. Heat oven to 425 degrees. For easier clean-up, line two sheet-pans with parchment.
  2. Trim the bottom of the Brussels sprouts and cut the sprouts in half
  3. Cut the sweet potatoes in half lengthways then cut each piece in half lengthways again so you have 4 long wedges. If the potatoes are really wide, you might want to cut it into 5 or 6 wedges. Cut each wedge into 1-inch chunks.
  4. In a large bowl, combine the cut sweet potatoes and Brussels sprouts. 
  5. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt and garlic powder.
  6. Pour HALF of the dressing over the veggies, mixing as you pour to evenly coat everything. Set the remaining dressing aside. 
  7. Spread the Brussels sprouts and sweet potatoes out evenly on the two baking sheets.
  8. Roast 35 to 45 minutes, stirring a few times, until the sweet potatoes are golden and sprouts are crispy around the edges.
  9. Drizzle some of the remaining dressing on top for more flavor, or serve the maple-dijon dressing on the side. Add more salt to taste.
  10. Serve these veggies hot or at room temperature. To make it festive, garnish with pecans or other roasted nuts, and/or dried cranberries and fresh herbs. Crumbled bacon and arugula are also delicious! 


If you're particular about the texture of your roasted sweet potatoes and Brussels sprouts, then it's better to roast them on separate sheet-pans, so you can take each vegetable out of the oven when it's perfectly cooked to your liking. First, put the raw sprouts and potatoes in separate bowls and toss each bowl with some of the dressing. Then spread the sweet potatoes out on one sheet-pan and the Brussels sprouts out on the other to roast.