Maple-Glazed Sweet Potatoes and Brussels Sprouts

Classic autumn vegetables get dressed up with maple syrup and a touch of vinegar and mustard for a cool-weather side dish that’s perfect with roast beef and pot roasts.
Yield 6 Servings Prep. Time 20 min Cooking Time 75 min Total Time 95 min


Here are the following ingredients:

  • 2 sweet potatoes (about 2 lb/1 kg), peeled and cut into wedges
  • 2 cups (500 mL) Brussels sprouts, trimmed and halved
  • 2 tbsp (30 mL) olive oil, divided
  • Salt and fresh ground pepper
  • 2 tbsp (30 mL) EACH balsamic vinegar and maple syrup
  • 2 tsp (10 mL) grainy mustard


Follow these cooking methods/directions: 1. Combine sweet potatoes, Brussels sprouts and 1 tbsp (15 mL) of the oil in a foil-lined shallow roasting pan. Season with salt and pepper to taste and toss to coat. Spread out in a single layer. 2. Roast in preheated 425°F oven for 1 hour, stirring twice. 3. Meanwhile, whisk together the remaining oil, and the vinegar, maple syrup and mustard in a small bowl. Drizzle over vegetables; toss to coat and spread in a single layer. Return to oven and roast for 10 to 15 minutes longer or until vegetables are tender and glazed.