Smoky Maple Glazed Brussels Sprouts and Sweet Potatoes

Smoky maple glazed Brussels sprouts with sweet potatoes is a sneaky sprout-smuggling side. The duo of roasted vegetables gets a stealthy seasoning of garlic and paprika, are then oven-roasted to golden-edged perfection, and finally drenched in a maple syrup glaze disguise. 

So, you think you’ll need more camouflage than that? Creamy, cheesy, breadcrumb-crowned  Brussels sprout gratin will have everyone converted. 

I used to beg, bargain and bribe my kids to eat Brussels sprouts- but no budge. So, I gave up pushing the boiled kind a long time ago. My kids, a united team of strong-willed resistors, won. Or so they thought. Actually, I just got sprout-smart and found ways of making them more palatable, even tempting! 

What’s my secret? There’s 3! 

1. Do not boil them! Roast them.
2. Serve them with another, more favourable vegetable, like carrots or sweet potatoes.
3. Add a surprise ingredient, i.e. paprika and maple syrup, or honey and bacon.

Roasted vegetables versus boiled

Does anyone turn down a roast potato? No!

The appeal of roasted vegetables is mostly down to our senses: they look and smell far more appetising. Roasted vegetables will caramelise, gain a charry tinge and give off a mouthwatering aroma. 

Brussels sprouts and sweet potatoes respond especially well to roasting and work surprisingly well together. While savoury sprouts remain tight and firm, the roasted sweet potatoes become soft-centred and buttery, and both crisp at the edges. Tempting- I told you!

Compared to boiled vegetables, roasted vegetables maintain more nutrients so you reap the benefits. What’s more, roasting is so deliciously easy!

Once you’ve peeled and chopped evenly, throw everything onto a tray and into the oven- which has already been conveniently pre-heated thanks to your roast joint. 

The lip-smacking smoky maple glaze

I’ve layered up the flavour for these roasted Brussels sprouts and sweet potatoes. 

First, they got a good seasoning with salt, and an equal measure of garlic powder and smoked paprika. I chose Spanish smoked paprika for this recipe as it is oaky in its smokiness and not as sweet as some other varieties. The maple syrup and sweet potato combo make this side dish plenty sweet already!

Then, with 10 minutes left to cook, I drizzled over the glaze. 

I’ve used This is an affiliate link.maple syrup to glaze rather than honey because:

1. I’m a Canadian! 
2. it’s creamy and vanilla-smooth. Honey can have sharper, herbal notes, which clash with, rather than compliment, bitter-natured sprouts. 
3. maple syrup’s oozy consistency coats easily and gives a glossy lacquer to the dish.

What goes with it

This showstopping side dish deserves a showstopping centrepiece. I’m talking about a holiday turkey, prime rib roast or lamb leg, and all the trimmings.

But vegan-friendly maple-glazed Brussels sprouts needn’t be restricted to meat-centred meals. Vegetarians, try a mushroom Wellington or spinach and artichoke stuffed squash. 

Although I’m celebrating the under-appreciated sprout, it is just as comfortable with a simple, hearty pot roast or chicken stew. 

Storage and leftovers

I am a ‘waste not, want not’ kind of woman and love to save leftovers (except pasta). In fact, I have been known to make a little extra when it comes to roasted vegetables, especially roast potatoes, so I have some to play with. 

For these leftover Brussels sprouts and sweet potatoes, I recommend:

• bubble-and-squeak (a Cockney dish that’s a bit like hash in North America)
• topping a soothingly familiar shepherd’s pie 

You can keep your leftovers in an This is an affiliate link.airtight container in the fridge for 3-4 days.

More side dishes to try

• Garlic Butter Dinner Rolls
• Honey Garlic Roasted Parsnips
• Hasselback Potatoes with Gremolata
• Garlic Butter Sautéed Cauliflower with Breadcrumbs