Roasted Brussels Sprouts and Sweet Potatoes with Maple Glaze
These sweet and savory sweet potatoes and Brussels sprouts with maple glaze are topped with cranberries and pecans, making them the perfect side dish for Thanksgiving or any day..
Equipment
- Oven
Ingredients
- 3 pounds raw Brussels Sprouts
- 2.5 pounds sweet potatoes
- 5 tsp olive oil separated
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tbsp crushed pecans
- 3 tbsp dried cranberries, diced
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425 degrees. Line 2 large baking sheets with Parchment paper.
- Rinse Brussels Sprouts and trim the ends off, then cut in half lengthwise. Put in a bowl.
- Peel sweet potatoes and cut ends, then cut into ~1 inch chunks. Put in a separate bowl.
- Drizzle 2 tsp. of olive oil the Brussels sprouts, then toss the vegetables with your hands until they are evenly coated with oil.
- Repeat that process for the sweet potatoes.
- Transfer the sweet potatoes onto one baking sheet, and the Brussels sprouts onto the other. Make sure that both vegetables are in a single layer, and that the Brussels sprouts are cut side down. Some of the leaves from the Brussels sprouts will fall off, but don’t throw them away. Set them aside for later.
- Sprinkle with salt and pepper, then put them both in the oven to roast for ~25 minutes, tossing them once during this time to allow for even roasting.
- While the vegetables are roasting, make the glaze by combining the maple syrup, apple cider vinegar and 1 tsp olive oil in a bowl.
- Remove vegetables from the oven. Using a small pastry brush, coat the vegetables with the glaze. If your baking sheet is large enough, you can combine the two vegetables onto the same baking sheet. Sprinkle the cranberries and crushed pecan pieces over the vegetables and return to the oven.
- Roast vegetables for an additional 7-8 minutes until nuts are toasted and vegetables are caramelized and tender. Serve immediately.
- {Optional}: if you have a lot of Brussels sprouts leaves that fell off, lay them in a single layer on the baking sheet you are no longer using and bake them while the other vegetables are roasting, or until they are crunchy. You can add those to the finished dish for extra crunch!
Notes
- Makes 9 cups
- Serving Size: 1 cup
- Recipe makes 9 servings
- Nutrition Facts (per servings): 170 Calories, 32 g carbohydrates, 8 g fiber, 6 g protein, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 125 mg sodium, 6% DV for calcium, 10% DV for iron, 20% DV for potassium