close up of roasted sweet potatoes and Brussels sprouts

Roasted Sweet Potatoes & Brussels Sprouts with Honey-Balsamic Glaze

  • Author: Eric Jones
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


Perfectly roasted sweet potatoes and Brussels sprouts tossed in honey-balsamic glaze — this tasty side dish recipe takes your roasted veggies up a notch!



  • 2 Whole Sweet Potatoes
  • 16 oz. Fresh Brussels Sprouts
  • 1/2 tsp Himalayan Salt
  • 1 tsp Black Pepper
  • 1/4 cup Extra-virgin Olive Oil

For the Honey Balsamic Glaze:

  • 3/4 cup Balsamic Vinegar
  • 12 tbsp Raw Unfiltered Honey
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Turmeric


  1. Pre-heat oven to 400 degrees.
  2. Remove the skin from the sweet potatoes then cut into medium-sized cubes. Cut Brussels Sprouts into halves and remove the hard stem.
  3. Place on a baking sheet and season with salt and pepper then top off with olive oil. Bake for 20 minutes.
  4. While the vegetables are baking, add all glaze ingredients into a bowl and whisk together. Cook in a small cooking pan for 10 minutes on low heat.
  5. Place vegetables into a large bowl and coat with honey balsamic glaze then mix together before adding them back to the baking sheet to roast for an additional 5 minutes. Serve immediately.


Add 1 tablespoon of honey if you are aiming for mildly sweet and 2 tablespoons for a sweeter glaze.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


  • Calories: 182
  • Sugar: 4.9g
  • Sodium: 219mg
  • Fat: 8.8g
  • Carbohydrates: 24.3g
  • Fiber: 5.1g
  • Protein: 3.4g
  • Cholesterol: 0mg

Keywords: Roasted Sweet Potatoes, roasted Brussels Sprouts, Vegetables with Honey-Balsamic Glaze, Roasted Sweet Potatoes & Brussels Sprouts with Honey-Balsamic Glaze

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