Caramelized Brussels Sprouts Sweet Potato Medley

Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

Side Dish | November 2, 2017 | By

Caramelized Brussels Sprouts Sweet Potato Medley ~ delicious roasted brussels sprouts and sweet potatoes drizzled with balsamic glaze and topped with dried cranberries & pepitas.

Halloween is over and fall is marching on, which means Thanksgiving will be here before we know it! Are you hosting dinner? Bringing a dish to share? Either way, Caramelized Brussels Sprouts Sweet Potato Medley is your dish.

I know, the name is a mouthful. I struggled with the name because I wanted you know all the really tasty stuff it has in it. There’s more than brussels sprouts and sweet potatoes. Much more. 

Brussels sprouts because if you haven’t noticed, are the jam these days. So trendy, so in vogue, so. . . delicious, because that’s the most important thing. They’re no longer that vegetable people make faces upon hearing the name. I’m pretty sure there was once a conspiracy theory about brussels sprouts.

Sweet potatoes, which have also taken on a new-found popularity the last few years both for taste and health benefits are included in this dish and when you caramelize these simple vegetables, magic happens. Pure magic. They develop flavors that practically explode in your mouth and with just a few other ingredients, Caramelized Brussels Sprouts Sweet Potato Medley is your must-have side dish for the holidays.

Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

I didn’t eat brussels sprouts when I was a kid. My favorite vegetable was creamed corn. From the can. I didn’t even care if it was warm. Obviously I had much to learn.

I didn’t make them for my kids when they were young either, though when my daughters and I get together for a girls’ dinner these days, if brussels sprouts are on the menu we order them, especially if they’re crispy and balsamicy (is that a word?) because those two components make them crazy good. 

Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

The dried cranberries scattered throughout the dish pop with tangy sweetness and are not only a great contrast to the balsamic glaze but the ideal accessory to a fall dish. Crispy pepitas add texture and the caramelization ~ oh man ~ you can’t buy this kind of flavor. Thankfully you can make it.

Last year about this time I started experimenting with brussels sprouts because I wanted a really good holiday recipe. A show stopper ~ and Maple Bacon Brussels Sprouts was born. First I had to get past the spelling. What’s wrong with spell check today? Oooh. Brussels. Okay, what’s with the extra ‘s’? 

But I digress. Back to the Caramelized Brussels Sprouts Sweet Potato Medley recipe. Here’s a list of the ingredients.

Caramelized Brussels Sprouts Sweet Potato Medley: 

  • 1 pound brussels sprouts
  • 1 large sweet potato
  • 1/2 large red onion, sliced
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon of Italian seasoning
  • 1/4 cup dried cranberries (or more to taste)
  • 1/4 cup pepitas (or more to taste)
  • 3 tablespoons store-made balsamic glaze (or more to taste)

 Instructions:

Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

Start by preheating the oven to 400 degrees then lightly grease a baking sheet with olive oil or cooking spray.

Tip: For easier cleanup, line the baking sheet with aluminum foil then oil it. 

Cut the stump end off the brussels sprouts, pull away the first couple of layers of leaves then thinly slice them.

Peel the sweet potato and slice so the pieces are similar size of the brussels sprouts for even cooking.

Slice the onion then add the brussels, sweet potato and onion to the baking sheet.Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

Sprinkle with Italian seasoning, salt and pepper then drizzle with olive oil tossing with a spoon or your hands to coat everything.Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

Bake 25-35 minutes, turning about halfway through until the veggies are fork-tender and caramelized.Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

When the vegetables are finished cooking, add the dried cranberries, pepitas and 3 tablespoons of balsamic glaze. Taste and adjust for salt. Additional balsamic glaze may be added or drizzled over the top. Enjoy!

Check back for more Thanksgiving side dishes, including the best mashed potatoes you’ll ever eat.

Roasted Brussels Sprouts Sweet Potato Medley ~a delicious blend of roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.

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Caramelized Brussels Sprouts Sweet Potato Medley
Ingredients
  • 1 pound brussels sprouts
  • 1 large sweet potato
  • ½ large red onion sliced
  • 3-4 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • ¼ cup dried cranberries or more to taste
  • ¼ cup Pepitas or more to taste
  • 3 tablespoons store-made balsamic glaze or more to taste
Instructions
  1. Preheat the oven to 400 degrees and lightly grease a baking sheet with olive oil or cooking spray.

  2. Note: for easier cleanup, line the baking sheet with aluminum foil.
  3. Cut the stump end off the brussels sprouts then pull away the first couple of layers of leaves and thinly slice them.

  4. Peel the sweet potato and slice so the pieces are similar size as the brussels sprouts so they cook evenly. 

  5. Thinly slice the onion then add the brussels, sweet potato and onion to the baking sheet.
  6. Sprinkle with Italian seasoning, salt and pepper then drizzle with olive oil tossing to coat everything.
  7. Bake 25-35 minutes, turning about halfway through until the veggies are fork-tender.
  8. Add the dried cranberries, pepitas and 3 tablespoons of balsamic glaze. Taste and adjust for salt. Additional balsamic glaze may be added or drizzled over the top.

Comments

  1. Leave a Reply

    Mary
    November 16, 2017

    Two of my favorite veggies…..perfect together! This recipe is absolutely the best tasting dish! Love roasted veggies, and this recipe was great at converting my brussels sprouts “dislikers”! Pinned. Going on my Thanksgiving menu. Thanks for helping to make my family “likers” of sprouts! Have a good day.

    • Leave a Reply

      Bernie
      November 18, 2017

      Hi Mary — haha I hope you DO convert some to Team Brussels Spouts! This could very well be the recipe to do it 🙂 Thank you!! I hope you and your family enjoy it. Always my pleasure — your kind words make my day.

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