Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans – Brussels sprouts and sweet potatoes are roasted together with cranberries, pecans, and a maple balsamic glaze, getting crispy and carmelized. This makes for a wonderful Thanksgiving side dish or for other holidays and celebrations throughout the fall and winter!
We are well into September now, and where I live the leaves have already started to turn golden and fall down. While I wish summer would stick around a little longer, I am surprisingly so ready for some cozy and comforting foods already! Perhaps it has to do with the fact I almost always feel cold already, and we even had to turn on our heat the other night! Maybe it seems early for some to do such a thing, but I just can’t tolerate being cold, shivering and uncomfortable!
Canadian Thanksgiving is just a little under a month away. It will be here before we know it! Do you have your plans made for it already? If you are hosting or bringing a dish to share, these roasted brussels sprouts and sweet potatoes make for a fantastic side dish!
I know, it’s a bit of a mouthful to say the name, but there are just so many tasty components this dish that I couldn’t leave out. This is a fantastic side dish that everyone can enjoy! It checks a lot of boxes: vegetarian/vegan, gluten free, paleo and dairy free. This makes it a great option if your family and friends diets are pretty diverse! It’s fairly effortless and low-maintenance to throw together, but packed full of flavour. Almost all the ingredients get thrown into a casserole dish and stirred together before going into the oven. The pecans are added in shortly before the end to prevent them from burning. It really can’t get much easier than that!
Even brussels sprouts haters will enjoy this recipe! I find that usually people who dislike brussels sprouts haven’t had them prepared properly – that is, roasted. Roasting just brings out a sweeter flavour to them, as they carmelize slightly in the hot oven. Add on that maple balsamic glaze and these are just so dang tasty. Plus, with the pairing of roasted sweet potatoes, tart cranberries, and crunchy pecans you just can’t go wrong!
These also hold up well as leftovers. I ate some both cold and warmed in the microwave the next day, and they were still totally delicious! (If you are looking for ways to use some of your other leftovers check out this awesome turkey, cranberry and brie grilled cheese recipe, and stay tuned as I’ll have another leftovers recipe posted very soon!)
If you are looking for a delicious holiday side dish, this is the one! I know you are really going to love this recipe!
If you make these roasted brussels sprouts and sweet potatoes please let me know! You can leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram with the hashtag #zestandsimmer. I am always thrilled to hear from you!
Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans
- 4 cups Brussels sprouts (approximately 1 lb)
- 2 medium sweet potatoes , peeled and cut into 1/2-inch pieces
- 1 cup fresh or frozen cranberries
- 2 shallots , cut into wedges
- 4 tbsp olive oil
- 3 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1/2 tsp cinnamon
- 1 tbsp freshly chopped rosemary
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup pecans
- Preheat oven to 425°f.
- Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.
- In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and shallots.
- In a small bowl whisk together the olive oil, maple syrup, balsamic, cinnamon, rosemary, salt and pepper. Pour over the veggies and toss to coat.
- Roast in preheated oven for 25 minutes. Add in the pecans, toss, and roast for another 10 minutes. Sweet potatoes should be fork-tender. If not, roast another 5-10 minutes, keeping a close eye to ensure pecans do not burn. Enjoy!