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close up of roasted sweet potatoes and Brussels sprouts

Roasted Sweet Potatoes & Brussels Sprouts with Honey-Balsamic Glaze

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5 from 3 reviews

  • Author: Eric Jones
  • 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!


Units Scale
  • 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 (paid link) 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 (paid link) 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 (paid link) 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.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • 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