Brussels Sprouts Sweet Potato Casserole

Picture caramel-edged Brussels sprouts nestled against jewel-toned sweet potatoes, their crisped surfaces giving way to tender centers, all glossed with buttered maple and thyme.

Imagine the aroma: nutty Parmesan melting into warm spices, pecans toasting, a whisper of garlic rising from the oven—comfort you can smell before you set the table.

I love this casserole because it marries earthy greens and sweet roots into one pan that feels both nourishing and festive, the kind of side that earns second helpings and quiets a table.

One hectic December evening, it rescued my dinner plan—roasted ahead, assembled fast, and baked while I wrangled homework and set out plates—and everyone ate happily without fuss.

It’s just as perfect for busy weeknights as it’s for Sunday suppers, potlucks, or a holiday spread where color and crunch matter as much as ease.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with maple, thyme, garlic, and Parmesan
• Balances sweet, savory, and tangy with cranberries and pecans
• Achieves crisp-tender veggies through two-step roast-and-bake
• Offers easy make-ahead assembly for stress-free serving
• Adapts effortlessly with cheese, nut, and spice swaps

Ingredients

• 1.5 lb Brussels sprouts, halved — trim ends and remove loose leaves (choose tight, vibrant heads)
• 1.5 lb sweet potatoes, 1-inch cubes — peel first for best texture (pick firm, heavy roots)
• 3 tbsp olive oil, divided — use good extra-virgin for flavor (fresh, peppery oil)
• 1 tsp kosher salt, divided — seasons in layers (use Diamond Crystal if possible)
• 1/2 tsp black pepper, divided — freshly ground for best aroma (medium grind)
• 1/2 tsp smoked paprika — adds gentle smokiness (use Spanish pimentón)
• 1/4 tsp ground cinnamon — subtle warmth that complements sweet potato (freshly ground if possible)
• 2 tbsp maple syrup — balances bitter sprouts (use pure Grade A)
• 2 tbsp unsalted butter, melted — enriches the glaze (high-fat European style if available)
• 1/3 cup grated Parmesan cheese — savory, nutty lift (microplane for fluffy shreds)
• 1/2 cup pecans, roughly chopped — toasty crunch (fresh, not rancid)
• 1/4 cup dried cranberries — tart-sweet pops (look for unsweetened or low-sugar)
• 2 cloves garlic, minced — aromatic backbone (use fresh, firm cloves)
• 1 tsp fresh thyme leaves, chopped — earthy herb note (avoid woody stems)
• 1/4 cup low-sodium vegetable broth — loosens the glaze (choose clean, neutral stock)
• 2 tbsp panko breadcrumbs — crisp topping (lightly crush for even coverage)

Step-by-Step Method

Preheat & Prep the Pan

Preheat oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish to prevent sticking. Gather equipment and ingredients so everything is within reach.

Peel and cube sweet potatoes into 1-inch pieces. Trim Brussels sprouts and halve them; quarter if very large. Mince garlic and chop thyme, pecans, and cranberries for efficient assembly later.

Season the Brussels Sprouts

Toss Brussels sprouts in a large bowl with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and minced garlic. Coat evenly to promote caramelization and balanced seasoning.

Spread out later to avoid steaming. Keep them separate from sweet potatoes for now to control doneness and make certain consistent browning during the initial roast.

Spice the Sweet Potatoes

In a medium bowl, toss sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cinnamon. Mix until the spices evenly coat the surfaces.

Aim for uniform coverage to enhance flavor and color. Adjust spices slightly to taste if desired, keeping balance with the maple glaze later.

Roast on a Split Sheet Pan

Spread Brussels sprouts and sweet potatoes on opposite halves of a sheet pan in a single layer. Avoid crowding to encourage browning.

Roast for 20 minutes, stirring each side once halfway for even color. Start checking at 18 minutes.

Look for tender interiors and caramelized edges. This step builds flavor and prevents a soggy casserole texture.

Lower Heat & Mix the Glaze

Reduce oven temperature to 375°F (190°C). In the large bowl, whisk melted butter, maple syrup, vegetable broth, and chopped thyme until emulsified.

Keep the mixture smooth and cohesive. Taste and adjust sweetness or thyme to preference.

This glaze will bind the roasted vegetables and add moisture, guarantee a cohesive bake with savory-sweet balance.

Combine Roasted Veg & Add-Ins

Add roasted Brussels sprouts and sweet potatoes to the glaze bowl. Fold gently to avoid breaking pieces.

Sprinkle in grated Parmesan, chopped pecans, and dried cranberries. Toss to distribute evenly.

Make sure every bite has a mix of textures and flavors. Work quickly while vegetables are warm so cheese softens slightly and the glaze coats thoroughly.

Assemble & Top with Panko

Transfer the mixture to the greased 9×13-inch baking dish. Spread into an even layer for uniform baking.

Sprinkle panko breadcrumbs evenly over the surface for crunch. If desired, add a light drizzle of olive oil to help browning.

Be certain corners are covered to prevent dry spots. The panko will toast as the casserole bakes.

Bake Until Golden & Bubbling

Bake at 375°F (190°C) for 12–15 minutes. Look for a golden top and bubbling edges indicating it’s heated through.

If browning happens too fast, tent loosely with foil. If more color is needed, broil for 1–2 minutes at the end.

Avoid overbaking to keep vegetables tender, not mushy, preserving their distinct textures.

Rest Briefly & Serve Warm

Remove casserole from the oven and tent loosely with foil. Rest for 5 minutes to settle juices and firm the sliceable texture.

Garnish with extra thyme or a light Parmesan sprinkle if desired. Serve warm as a side.

Pair with roasted poultry, pork, or holiday mains. Store leftovers airtight and reheat gently to maintain crunch.

Ingredient Swaps

• Dairy-free: swap butter with olive oil or vegan butter; replace Parmesan with nutritional yeast or dairy-free Parmesan.
• Nut-free: omit pecans or use roasted pumpkin/sunflower seeds for crunch.
• Gluten-free: use gluten-free panko or crushed GF crackers; make sure broth is GF.
• Budget/availability: use regular potatoes or carrots instead of sweet potatoes; use cabbage or broccoli florets for Brussels sprouts; sub maple syrup with honey or brown sugar.
• Flavor swaps: replace thyme with rosemary or sage; smoked paprika with regular paprika + a pinch of cumin; cranberries with raisins or chopped dates.

You Must Know

• Doneness • If Brussels sprouts taste bitter or cores are tough, toss hot veggies with 1–2 teaspoons extra maple and a squeeze of lemon, then return to heat for 3–5 minutes; acidity/sweet balances bitterness and brief extra time softens cores (look for lightly translucent cores and deep brown edges).
• Troubleshoot • When sheet pan looks crowded (pieces touching), split onto two pans; crowded pans steam and cause sogginess—aim for at least 1/2 inch space and hear a faint sizzle within 2 minutes of going in.
• Flavor Boost • For deeper savory notes, toss hot roasted veg with 1–2 teaspoons soy or tamari plus an extra 1/4 teaspoon smoked paprika; umami + smoke amplifies sweetness contrast (taste for 0.6–0.8% salt by weight, roughly a light, even seasoning).
• Make-Ahead • To keep crunch, store toasted pecans and panko separately at room temp up to 48 hours; refrigerate sauced veggies up to 24 hours, then combine and finish in the oven +3–5 minutes longer until edges visibly bubble and crumbs turn golden.
• Scale • For 10–12 servings, multiply all ingredients by 1.5 and use two 9x13s or one 13×18; keep roasting at 425°F but extend by 3–7 minutes until cut sides show mahogany browning and sweet potatoes pierce with little resistance (fork meets slight give).

Serving Tips

• Serve alongside roast chicken, turkey, or glazed ham for a hearty holiday spread.
• Add a dollop of tangy yogurt or goat cheese for creamy contrast.
• Plate over quinoa or farro to turn it into a satisfying main.
• Garnish with extra thyme leaves and a drizzle of maple for shine.
• Pair with a crisp Sauvignon Blanc or a malty amber ale.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat covered at 350°F until warmed through.

For make-ahead, roast vegetables and mix the sauce 1 day in advance.

Then assemble and bake before serving.

This casserole freezes fairly well up to 2 months.

Thaw overnight before reheating.

Reheating

Reheat gently.

Microwave covered at 50% power, stirring once.

Oven at 325°F covered until warmed through.

Stovetop over low with a splash of broth, stirring to prevent drying.

Thanksgiving Potluck Staple

Often the first dish to vanish at a Thanksgiving potluck, this Brussels Sprouts Sweet Potato Casserole brings cozy aromas of maple, thyme, and toasted pecans the moment it hits the table.

I love how its caramelized edges and golden panko top promise crunch before the first scoop. It bridges the sweet-savory crowd—tender sweet potatoes meet toasty sprouts, sharp Parmesan, and bright cranberries.

I plan it for sharing: a 9×13 pan serves six generously, and the 20-minute prep keeps me calm when ovens are scarce. I roast the veggies ahead, whisk the maple-butter-tyme mixture, then assemble and bake on arrival.

It travels well, holds heat under foil, and pairs with turkey, ham, or roast mushrooms. Expect requests for seconds—and the recipe.

Final Thoughts

Give this cozy, colorful casserole a try and make it your own—swap the cheese, adjust the sweetness, or add a pinch of heat.

Can’t wait to hear how you tweak it to fit your table!

Frequently Asked Questions

Can I Make This Casserole Dairy-Free Without Losing Flavor?

Yes—you can. I’d swap butter for olive oil, use nutritional yeast instead of Parmesan, and choose vegetable broth. Toasted pecans, thyme, garlic, maple’s caramel notes, and a pinch of smoked paprika keep everything savory, aromatic, and satisfying.

What Wine Pairs Best With This Casserole?

I’d pour a dry Riesling or off-dry Chenin Blanc—bright acidity, a kiss of sweetness. You’ll taste lifted maple, cozy spice, and roasted edges sing. Prefer red? I’d choose Pinot Noir: silky, cranberry-kissed, gently earthy.

How Do I Scale the Recipe for 12 People?

Double everything for 12 servings. I’ll keep the sheet-pan roast in two batches for caramelization, then bake in two dishes. Taste salt, syrup, and thyme; adjust warmly. Rest five minutes—hear the sizzle, breathe in maple-buttery steam.

Can I Cook It in an Air Fryer?

Yes—you can. I’d air-fry the seasoned sprouts and sweet potatoes in batches at 375°F, 10–15 minutes, shaking midway. Toss with maple-butter mix, cheese, nuts, cranberries; finish 2–3 minutes to toast crumbs and melt. Smells incredible.

Is This Casserole Suitable for Diabetic-Friendly Diets?

Yes—with tweaks. I’d reduce maple syrup, watch portion size, and pair it with protein. I taste caramelized edges, savory thyme, and crunch, but I balance carbs by skipping cranberries and using extra nuts.