Balsamic Sweet Potato and Brussel Sprout Roast

Brussel Sprouts and Sweet Potato Roast Free Spirited Sisters recipeWho doesn’t love some delicious Brussel sprouts? Ok, so maybe a few people, but these aren’t the over-boiled Brussel sprouts that may be making you cringe. When roasted, these sprouts lose their bitterness and become quite yummy indeed. And when you add a balsamic glaze they develop a just a little sweetness too. Add a little more sweetness with the sweet potatoes or yams and Fall is happening right there on your plate. Give the crispy sage a chance too. It’s fun to watch the leaves sizzle away and the added burst of flavor is well worth it.

Try these with our other clean Thanksgiving recipes here.

Balsamic Sweet Potato and Brussel Sprout Roast

Course Side Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Author Claire Bartlett



  • 1 Large sweet potato or yam
  • 1 lb Brussel sprouts
  • 3 Tbsp olive oil
  • Salt and pepper

Balsamic glaze

  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 3 Stems thyme leaves

Crispy Sage

  • 10 Fresh sages leaves
  • 3 Tbsp coconut oil


  1. Preheat oven to 350F (180C).

  2. Remove stems and halve Brussel sprouts.

  3. Peel and cube sweet potato/yam.

  4. Combine balsamic glaze ingredients in a jar and shake well.

  5. Add vegetables to a baking pan in a single layer. Season with salt and pepper. 

  6. Pour balsamic mixture over vegetables and stir gently to coat well. 

  7. Bake at 350F (180C) for 45 minutes or until sweet potato is soft.

Crispy sage

  1. While the vegetables are cooking, heat the coconut oil in a small, heavy-based frying pan until the end of a sage leaf dipped in it sizzles. 

  2. Drop 2-3 leaves in the oil for about 15 seconds per side. Repeat for remaining leaves.

  3. Remove and drain on a paper towel. Allow to cool.

  4. To serve, crumble sage leaves over the roasted vegetables. 


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