Maple Glazed Brussels Sprouts and Sweet Potato Skewers are the kind of recipe that brings people together — simple, seasonal, and packed with warmth. Imagine sweet maple syrup caramelizing over crisped Brussels sprouts and tender cubes of sweet potato, all threaded onto golden skewers. Whether you’re planning a cozy family meal or prepping for the holidays, this dish delivers comfort and flavor in every bite.
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A Fall Favorite with Family Memories Baked In
Every fall, the kitchen transforms into a warm hub filled with the smell of roasting veggies and maple syrup bubbling on the stovetop. These Maple Glazed Brussels Sprouts and Sweet Potato Skewers were born from one of those afternoons — when the leaves were falling and my mom was prepping Sunday dinner, sweet potatoes stacked beside halved Brussels sprouts, both waiting for their turn in the oven.
Back then, we didn’t thread them on skewers. They roasted in big trays, caramelizing at the edges, the smell of maple and Dijon sneaking into every corner of the house. But the skewers? That came later — when I started cooking for my own friends and wanted something festive, fun, and honestly… a little easier to serve. These maple-glazed beauties became a go-to for potlucks, Thanksgiving, and cozy dinners alike.
That sticky, sweet-meets-savory glaze clings to the vegetables, giving them a golden sheen and irresistible depth. The phrase “Maple Glazed Brussels Sprouts and Sweet Potato Skewers” captures more than a recipe — it’s the feeling of family, comfort, and fall on a stick.
Why These Skewers Are So Special
First, they’re a feast for the eyes — vibrant green and orange roasted to perfection, with crispy edges and glossy glaze. But what really makes them special is the combination of textures: the soft interior of the sweet potatoes, the slight bite of the sprouts, and the drizzle of crushed walnuts and honey that takes them over the top.
They also happen to be easy to prepare ahead, making them ideal for busy holiday prep or weekend batch cooking. You can roast, skewer, and glaze — all before guests even arrive.
Plus, they share flavor DNA with other reader favorites like Caramelized Brussels Sprouts with Feta, Walnuts, and Hot Honey Drizzle and the colorful Caramelized Butternut Squash, Carrots, Brussels Sprouts, both of which layer flavor with beautiful autumnal ingredients.
So whether you’re planning a dinner party or just want to bring a bit more color to your table, these skewers are your golden ticket.
Ingredients & Preparation
A Closer Look at the Ingredients
Every ingredient in Maple Glazed Brussels Sprouts and Sweet Potato Skewers plays an important role — whether it’s the earthy base of the sweet potatoes or the bright kick from the mustard in the glaze. Each layer of flavor is simple, but when roasted together and drizzled with a walnut honey glaze, it turns extraordinary.
Here’s what you’ll need:
Ingredient Breakdown
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 1 lb, trimmed & halved | Try to choose similarly sized ones |
| Sweet potatoes | 2 medium, peeled & cubed | Smaller cubes roast more evenly |
| Olive oil | 2 tablespoons | For roasting and light crisping |
| Salt | ½ teaspoon | Adjust to taste |
| Black pepper | ¼ teaspoon | Adds warmth and balance |
| Wooden skewers | As needed | Soak 10 mins to prevent burning |
| Maple syrup | 2 tablespoons | Use real maple syrup for best flavor |
| Dijon mustard | 1 teaspoon | Sharpness that cuts through the sweetness |
| Apple cider vinegar | 1 teaspoon | For brightness in the glaze |
| Walnuts | ¼ cup, crushed | Adds crunch and nutty richness |
| Honey | 3 tablespoons | Blends with glaze for added sweetness |
| Lemon juice | 1 teaspoon | Brings freshness to the drizzle |
| Optional garnish | Fresh thyme or parsley | For visual and herbal finish |
Tools and Smart Substitutions
You don’t need anything fancy to make these Maple Glazed Brussels Sprouts and Sweet Potato Skewers, but a few kitchen tools can make the process easier:
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Sharp knife & cutting board: For slicing Brussels sprouts and cubing sweet potatoes evenly.
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Baking sheet & parchment paper: Helps with crisp roasting and easy cleanup.
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Small bowl & whisk: To blend the maple glaze and drizzle.
If you don’t have wooden skewers, feel free to roast the veggies on a tray and toss them in the glaze post-roast. It’s just as delicious, though the skewers do help with presentation and portioning.
And yes, you can get creative with the glaze! Swap walnuts for pecans if you’re out, or use agave nectar in place of honey for a vegan twist.
This flexibility is part of why recipes like the Roasted Veggie Sheet Pan Mix and Smashed Crispy Feta Potatoes with Garlic Butter Drizzle are such hits — they let you work with what you’ve got while still serving up something that tastes incredible.
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Maple Glazed Brussels Sprouts and Sweet Potato Skewers
- Total Time: 45
- Yield: 6 skewers
- Diet: Vegetarian
Description
Maple Glazed Brussels Sprouts and Sweet Potato Skewers are a warm, sweet-savory dish featuring caramelized vegetables roasted to perfection, brushed with maple-Dijon glaze, and finished with a crunchy walnut honey drizzle. Perfect for holidays or cozy dinners.
Ingredients
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Wooden skewers, soaked in water for 10 minutes
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• ¼ cup walnuts, finely chopped or crushed
• 3 tablespoons honey
• 1 teaspoon lemon juice
• Optional: Fresh thyme or parsley for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper.
3. Spread vegetables evenly on the baking sheet and roast for 20–25 minutes, flipping halfway through.
4. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar to create the glaze.
5. Remove roasted vegetables from the oven and let them cool for 5 minutes.
6. Thread Brussels sprouts and sweet potato cubes alternately onto soaked wooden skewers.
7. Brush skewers with maple glaze and return to oven for 5–7 minutes until lightly caramelized.
8. In a separate bowl, combine walnuts, honey, and lemon juice to create the drizzle.
9. Drizzle skewers with walnut honey mix and garnish with fresh thyme or parsley before serving.
Notes
– For a vegan version, use agave syrup instead of honey.
– Pecans can be used in place of walnuts.
– To grill instead of roast, cook skewers over medium heat for 10–12 minutes, brushing glaze near the end.
– Store leftovers in an airtight container for up to 4 days.
– Best reheated in the oven for crisp edges; avoid microwaving if possible.
- Prep Time: 15
- Cook Time: 30
- Method: Roasted
- Cuisine: American
Cooking Instructions & Tips
Step-by-Step Method
Making these Maple Glazed Brussels Sprouts and Sweet Potato Skewers is a relaxing and rewarding process. The prep is simple, the oven does the heavy lifting, and the results speak for themselves — caramelized, golden, and irresistibly flavorful.
Step 1: Preheat and Prep the Veggies
Preheat your oven to 400°F (200°C). While it’s heating, trim and halve the Brussels sprouts, and cube your peeled sweet potatoes into even 1-inch pieces.
Step 2: Toss and Roast
In a large bowl, toss the veggies with olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until edges are browned and centers are fork-tender.
Step 3: Make the Maple Glaze
While the veggies roast, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl until smooth.
Step 4: Skewer the Veggies
Let the roasted veggies cool for 5 minutes, then thread them onto the soaked wooden skewers, alternating sweet potatoes and Brussels sprouts for color balance.
Step 5: Brush with Glaze & Return to Oven
Brush each skewer generously with the maple glaze. Return to the oven for another 5–7 minutes, just enough to let the glaze caramelize slightly.
Step 6: Drizzle & Finish
Mix the walnuts, honey, and lemon juice for your drizzle. Remove skewers from the oven, plate them, and drizzle with the walnut honey blend. Garnish with parsley or thyme if desired.
Tips for Perfect Maple Glazed Brussels Sprouts and Sweet Potato Skewers
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Don’t overcrowd the pan. This is key to getting crispy edges and even caramelization. A single layer ensures that the veggies roast, not steam.
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Choose small Brussels sprouts so they cook evenly with the sweet potatoes.
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Soak your skewers in water for at least 10 minutes to prevent burning.
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Want even more flavor? Try adding a touch of smoked paprika to the glaze or roasting with a sprig of rosemary.
This is the same magic behind the flavor-packed Warm Brie and Cranberry Walnut Crostini with Hot Honey, which uses the oven to bring out deep, sweet-savory layers. You’ll find this method deeply satisfying and foolproof — just like our Roasted Beet and Caramelized Pear Salad with Feta and Pistachios that also plays with sweetness, crunch, and color.
Serving, Storing & Pairing
What to Serve with These Skewers
Maple Glazed Brussels Sprouts and Sweet Potato Skewers bring plenty of flavor on their own — sweet, salty, crispy, and satisfying. But they shine even brighter when paired with the right side or main.
If you’re planning a holiday menu, serve these skewers alongside a roasted main dish or grain-based salad. They add a pop of color and warmth to any plate.
For instance, try them next to the Honey Roasted Carrots with Feta, Cranberries, and Walnuts, which offers a similar sweetness and crunch, or complement them with the Sweet Potato Rounds with Brie, Cranberry, Honey Glaze, and Pistachio Crunch — a gorgeous holiday bite that matches the fall flavor theme.
Want something heartier? Add quinoa, wild rice, or couscous. The glaze soaks into grains beautifully, and the skewers make any bowl feel special.
How to Store and Reheat
If you’re lucky enough to have leftovers (they go fast!), storing these Maple Glazed Brussels Sprouts and Sweet Potato Skewers is easy. Simply slide the veggies off the skewers into an airtight container.
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Refrigerate for up to 4 days.
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To reheat, place them on a baking sheet and warm in a 375°F oven for about 10 minutes, or until hot and slightly crisped again.
Avoid microwaving if possible, since it softens the crispy edges. The glaze may loosen a bit when reheated, but the flavors deepen beautifully over time.
For make-ahead prep, roast the vegetables and store them unskewered. When it’s time to serve, simply reheat, assemble, glaze, and finish with the drizzle. It’s an efficient way to serve a gorgeous appetizer or side dish without stress.
Frequently Asked Questions
1. Can I make these skewers ahead of time?
Absolutely. You can roast the vegetables and prepare the glaze up to a day in advance. Store everything separately in the fridge, then assemble and reheat just before serving. This is especially helpful if you’re prepping for a holiday meal or gathering.
2. What’s the best substitute for walnuts?
Pecans are an excellent substitute — they provide similar crunch and toast beautifully. You can also skip the nuts entirely if you’re working with allergies or prefer a nut-free version.
3. Can I grill these skewers instead of roasting them?
Yes! If you’re cooking outdoors or during warmer seasons, grill the skewers over medium heat for 10–12 minutes, turning occasionally. Brush the glaze on during the last few minutes to prevent burning.
4. How do I keep the sweet potatoes from falling apart?
Cut them into even, medium-sized cubes and roast until just fork-tender — not mushy. Let them cool slightly before skewering to help them hold their shape.
5. Are these skewers vegan?
They can be! Just swap the honey for agave nectar or maple syrup in the drizzle. The rest of the recipe is naturally plant-based.
Conclusion
There’s something so comforting about the simple combination of vegetables, maple, and a warm oven. These Maple Glazed Brussels Sprouts and Sweet Potato Skewers turn those familiar fall ingredients into something extra special — a dish that feels both rustic and elegant, and always gets compliments at the table.
They remind me why I love seasonal cooking — the balance of flavors, the ease of preparation, and the joy of serving something both beautiful and nourishing. Whether you’re making them for a weeknight dinner or a holiday gathering, this recipe brings brightness to every bite.
If you love this flavor combo, you’ll also enjoy the Sweet Potato Rounds with Brie, Cranberry, Honey Glaze, and Pistachio Crunch — a cozy, elegant appetizer — or the Honey Roasted Carrots with Feta, Cranberries, and Walnuts, another reader favorite full of fall flavor.
For even more seasonal inspiration, check out this gorgeous guide to Roasted Brussels Sprouts and Maple Sweet Potatoes with Pecans and Cranberries from Flavour & Savour — it’s another festive spin on this unbeatable combination.