Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts and Sweet Potatoes tossed with dried cranberries and nuts and drizzled with tangy-sweet balsamic glaze for the ultimate fall to winter side dish.

Tender, roasted fall vegetables – caramelized with crispy edges drizzled with balsamic glaze and sprinkled with nuts and dried cranberries.

This quick and easy side is ideal for weeknights – elevated for any holiday table.

Why this recipe works:

• Oven roasting any vegetable caramelizes them and brings them to the height of their taste.
• It’s a delicious combination of slightly sweet dried cranberries, nuts for texture and a light drizzle of balsamic glaze.
• Not only outrageously good – but a beautiful presentation as well.
• Need a simple main dish? Add leftover chicken or salmon to this recipe.

Ingredients in Roasted Brussels Sprouts and Sweet Potatoes:

• fresh brussels sprouts
• sweet potato
• red onion (can use yellow or white onions)
• olive oil
• salt and black pepper
• garlic powder
• dried cranberries
• nuts or seeds
• bottled balsamic glaze
• cooking spray

How to make Roasted Brussels Sprouts and Sweet Potatoes:

Preheat the oven to 400°. Line a large sheet pan with aluminum foil or parchment paper then lightly spritz with cooking spray.

Trim the brussels sprouts by cutting off the stump end then pull off a few of the outer leaves – especially any that are yellow or brown.

Cut large brussels sprouts in half then add them to a large bowl. Smaller ones can be left whole (you want them about the same size).

Peel the sweet potato then slice into 1-2″ pieces and add to the bowl. Again, you want the potatoes and brussels similar size for even cooking.

Next slice the onion and add it to the bowl as well then drizzle the olive oil over the top.

Season with salt, black pepper and garlic powder then give it good toss or stir to coat evenly.

Transfer the vegetables to the prepared baking sheet in a single layer then bake roast 20-25 minutes or until the vegetables are fork tender and golden with lightly crisp edges (the best part!).

NOTE: don’t crowd the vegetables or they’ll steam instead of crisp.

When the vegetables are finished roasting, blend in the dried cranberries, nuts and 2 tablespoons of the balsamic glaze.

Transfer to a serving bowl, drizzle the remaining tablespoon of balsamic glaze over the top then enjoy right away.

Can I air fry these vegetables?

Yes – this recipe works in the air fryer as well. Air fry at 400 degrees for 9-12 minutes working in batches so the vegetables aren’t crowded.

Tips and FAQ:

• Why aren’t my brussels sprouts crispy? Roasted vegetables need space to caramelize and crisp up. If they’re too close together, they’ll steam instead of crisp.
• I don’t like balsamic glaze. What else can I use? If you’re not a fan of balsamic glaze, drizzle 1-2 tablespoons of maple syrup over the top of the roasted vegetables instead and blend well.
• What other vegetables would work in this dish? There sure are! Cauliflower, carrots, green beans or bell peppers would all be delicious in this dish.
• Ugh! My family doesn’t eat vegetables! Roasted veggies are a great way to get non-vegetable eaters to try them. Roasting brings out the natural sweetness of the vegetables making them desirable even to the pickiest eaters.

How to store leftovers:

Cool completely then transfer to an airtight container. Store in the fridge up to 3 days. Reheat in the micro, air fryer or on a baking sheet in a 350° oven for 5-7 minutes.

More easy brussels sprouts recipes:

Maple Bacon Brussels Sprouts – tender roasted brussels sprouts with crispy edges tossed with crispy bacon and a maple syrup-Dijon mustard glaze.

Korean Brussels Sprouts –  caramelized crispy brussels sprouts tossed in a killer spicy-sweet Asian glaze. Serve as a fun appetizer or side dish.

Brussels Sprouts Soup – contest winning Brussels Sprouts Soup with dilled brussels sprouts, potatoes and carrots in a creamy broth.

Cheesy Chicken Pasta with Brussels – penne pasta with sliced brussels sprouts and caramelized bites of chicken blanketed in a decadent creamy gruyere-white cheddar cheese sauce.

Enjoy!

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