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This post may contain affiliate links. Please read my disclosure for more information.Roasted Brussels Sprouts and Sweet Potatoes with pecans, cranberries and balsamic vinegar make for an excellent holiday side dish or a flavorful fall weeknight staple. Plus, this perfect side dish recipe is gluten-free, vegan and vegetarian to fit all the dietary needs in your life! There’s nothing more simple, more straightforward and more flavorful than roasted veggies. Who wants to babysit sautéed veggies on the stovetop, only to have them turn out soggy? Not this gal! Besides grilling, roasting vegetables is my favorite, most healthy, and most convenient way to cook vegetables. So, it’s no surprise that’s the method we’re using for this easy and flavorful brussels sprouts and sweet potatoes recipe. With only a few basic ingredients, you’ve got yourself a knock-out seasonal dish that is perfect for the holidays or your weeknight meal! Why You Should Make This RecipeA holiday favorite, this tasty side dish is perfect for serving at your next Thanksgiving meal or Christmas dinner. I even love it for a side in the fall on a weeknight because it’s so simple to make! Roasting the vegetables with a balsamic glaze brings out a deep caramelized flavor and crispy texture on the outside, while leaving the veggies tender (but not soggy) on the inside. Add in pecans and cranberries and you’ve got yourself the star of the holiday table! And it's a healthy recipe to boot! Typically, this dish is served with a balsamic glaze that is reduced on the stovetop in a small saucepan and applied after the vegetable mixture has roasted. But I’ve eliminated the reduction step by combining everything in the glaze and pouring it over the vegetables BEFORE you roast. It simplifies steps and reduces time in the kitchen for you. The best part is that there's one less pan to wash too. Roasted Brussels Sprouts and Sweet Potatoes is also a vegan, vegetarian, dairy-free and gluten-free recipe! Ingredients Needed & SubstitutionsWith only a few fresh ingredients, you’ve got a delicious standout seasonal dish that is perfect for the holidays or your weeknight meal!
See the recipe card below for quantities. How to Make Roasted Brussel Sprouts and Sweet Potatoes with Pecans and CranberriesPreheat the oven to 400°F. Prepare the brussels sprouts by cutting the hard end of each brussels sprout and removing the outer leaves. Next, cut each brussels spout in half. Place halved brussels sprouts in a large bowl. Next, prepare the sweet potatoes by peeling and chopping them into bite-sized pieces. Combine the sweet potatoes with the brussels sprouts in the large bowl. Quarter the shallot and mince the garlic. Add both into the large bowl with the brussels sprouts and sweet potatoes. Combine oils, honey, salt and pepper in a separate bowl and pour over the large bowl with sweet potatoes, brussels sprouts, garlic and shallots. Next, dump the large bowl on to a large baking sheet and spread the vegetables out in a single layer. Make sure not to overcrowd the vegetables (overcrowded vegetables will steam instead of roast). Also, make sure to scrape the bowl with a spatula so all the minced garlic and balsamic vinegar mixture gets mixed and roasted with the vegetables. Roast for about 35-40 minutes, turning halfway through. Place in serving dish and toss in pecans and dried cranberries and enjoy! See the recipe card below for more details. Recipe VariationsThis crispy oven roasted brussel sprouts with tender sweet potatoes dish is versatile. Swap out some spices or ingredients and you’ve got a tasty new side dish:
Not only does this recipe call for simple, basic ingredients, but it also uses staple kitchen equipment. All you need is a good baking sheet, a large mixing bowl, a mixing spoon or spatula, a cutting board and a good chef’s knife. Here are my favorites:
StorageThis recipe is best served right after it’s made. Leftovers can be stored for 3 days in an airtight container in the refrigerator. Make sure to cool completely before refrigerating. If you plan to make these ahead of time, place ingredients on a baking sheet and roast for about 5-10 minutes at 400°F, or in the air fryer at 400°F for about 4 minutes. Microwaving will cause the vegetables to be soggy...but still tasty! I don’t recommend freezing this dish. Tips for Recipe Success
Frequently Asked QuestionsWhich type of sweet potatoes should I use? I recommend sweet potatoes with an orange skin and flesh, like the jewel or garnet sweet potato varieties found in the produce section of your grocery store. Should I peel the sweet potatoes before chopping and roasting? For this recipe, I did peel the sweet potatoes because I have a little girl that won’t eat them with the skin on. However, you could leave the skin on and save you some time if that’s to your liking. Can I make these roasted brussels sprouts and sweet potatoes ahead of time? This recipe is best served right after it’s made so you can enjoy the glorious roasted caramelized flavor and crispy texture. However, if you plan to make these ahead of time, prepare to step 7. Allow vegetables to cool completely prior to storing in an airtight container in the refrigerator. When you are ready to serve, place roasted vegetables on a baking sheet and roast for about 5-10 minutes at 400°F, or in the air fryer at 400°F for about 4 minutes. Microwaving will cause the vegetables to be soggy...but still tasty! Then complete step 8 by adding in pecans and dried cranberries. If you give this delicious side dish recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with this community. Cheers! Roasted Brussels Sprouts and Sweet Potatoes with pecans, cranberries and balsamic vinegar make for an excellent holiday side dish or a flavorful fall weeknight staple. Plus, this recipe is gluten-free, vegan and vegetarian to fit all the dietary needs in your life!
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Keywords: brussels sprouts, sweet potatoes, pecans, balsamic vinegar, dried cranberries, Thanksgiving Recipe Card powered by More Side Dishes You'll Love
Why are my roasted brussel sprouts not crispy?If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
Should I par boil brussel sprouts before roasting?Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.
What flavors go well with brussel sprouts?Here are 10 we love to inspire you.. Mustard. The tang of a good mustard is a great match for earthy Brussels sprouts. ... . Fish Sauce. Fish sauce gives roasted Brussels sprouts a salty, umami-flavor kick that makes them even more irresistible. ... . Smoked Paprika. ... . Pomegranate Molasses. ... . Apples. ... . Worcestershire Sauce. ... . Miso Paste. ... . Bacon.. |