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.
This recipe has fall flavor written all over it.
It’s quick and easy enough for a weeknight dinner – elegant and special enough for your holiday table.
WHY THIS RECIPE WORKS:
- Gone are the days of boiling brussels sprouts. Oven-roasted brussels sprouts are where it’s at bringing all the flavor without the mushiness (ugh).
- When vegetables are roasted right, they caramelize, sweeten up and are at the height of their taste.
- The combination of slightly sweet dried cranberries, nuts for texture and a light drizzle of balsamic glaze are pure food magic.
- The medley of flavors is outrageously good and also make a beautiful presentation as well.
- Need a simple main dish? Add leftover chicken or salmon to this recipe.
WHAT’S 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 (sunflower seeds, pepitos, pecans, walnuts, almonds OR pistachios all work well)
- 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 brussle 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 MAKE BRUSSELS SPROUTS AND SWEET POTATOES IN THE AIR FRYER?
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.
- 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.
- Are there other vegetables that would work in this dish? There sure are! Cauliflower, carrots, green beans or bell peppers would all be delicious in this dish.
- Help! 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:
Stove leftovers in an airtight container in the refrigerator. Reheat in the microwave — or for the best taste — on a baking sheet in a 350° oven for 5-7 minutes. This method warms and and recrisps the vegetables.
WANT more BRUSSELS SPROUTS RECIPES?
These easy recipes are ideal for brussels sprouts lovers – you’ll be amazed at all you can do with them!
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.
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Roasted Brussels Sprouts and Sweet Potatoes
- 1 pound fresh brussels sprouts
- 1 large sweet potato
- 1/4 small red onion
- 3 tablespoons olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 teaspoon garlic powder
- 1/4 cup dried cranberries
- 3 tablespoons nuts or seeds sunflower, pepitos, pecans, walnuts, almonds OR pistachios can be used
- 3 tablespoons bottled balsamic glaze or more to taste
- cooking spray
- Preheat the oven to 400° then line a large sheet with aluminum foil or parchment paper and lightly spritz with cooking spray.
- Trim the brussle sprouts by cutting off the stump end then pull off a few of the outer leaves. Cut large brussels sprouts in half then add them to a large bowl (smaller ones can be let whole - aim for them being approx. the same size).
- Peel the sweet potato, 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, add to the same bowl and drizzle the olive oil over the top.
- Season with salt, pepper and garlic powder then toss or stir to evenly coat.
- Transfer the vegetables to the baking sheet in a single layer then roast 20-25 minutes or until the vegetables are fork tender and golden with lightly crisp edges. NOTE: don't crowd the vegetables or they'll steam instead of crisp.
- When the vegetables are finished roasting, stir 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 and enjoy right away.
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.
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.
I’ve always been a brussels sprouts fan. I love sweet potatoes too, so this is a big hit for me. I used most of the seasoning I had available, so left out the pepitas. I’ll be serving it with my sister tomorrow, and let you know how she liked the dish.
Hi there – thank you so much. It’s a combination of so many of my favorite fall ingredients. I hope your sister likes the dish too. ~ Bernie
Sandra Birnie says
Hi, my husband loves bacon with brussel sprouts, do you think adding bacon to this recipe would work?
Hi there – YES definitely! That’s a great idea – bacon and brussels sprouts are a great combo ~ Bernie