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Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans - Brussels sprout 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!
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Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans - Brussels sprout 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!
Course Side Dish
Cuisine American, Canadian
Keyword brussels sprouts, sweet potatoes
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  • 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!