Brussels Sprouts Sweet Potato Medley

blend of fall vegetables on white platter

Side Dish | November 2, 2017 | By

Brussels Sprouts Sweet Potato Medley ~ roasted brussels sprouts and cubed sweet potatoes blended with dried cranberries and pepitas drizzled with sweet-tangy balsamic glaze. 

If there’s something better than roasted brussels sprouts, it’s blending them with roasted sweet potatoes and other flavors of fall like cranberries and pepitas for a little texture. But wait – it actually gets even better with a light drizzle of sweet-tangy balsamic glaze.

This Brussels Sprouts Sweet Potato Medley side dish is easy enough for every day but upscale enough for the holidays and has a little something for every appetite in it. 

When vegetables are roasted they become caramelized and food magic happens. The medley of flavors practically explode in your mouth. This recipe is a must-have holiday side dish.

closeup of caramelized brussels and sweet potato medley

The dried cranberries give the dish a pop of tangy sweetness and make a great contrast to the balsamic glaze. Crispy pepitas (pumpkin seeds) add texture and bring the dish together. 

roasted vegetables on white plate topped with cranberries and pepitas

What’s in Brussels Sprouts Sweet Potato Medley? 

  • brussels sprouts
  • sweet potato
  • red onion
  • olive oil
  • salt and pepper
  • dry Italian seasoning
  • dried cranberries
  • epitas (shelled pumpkin seeds)
  • bottled balsamic glaze

 How to make this dish:

Preheat the oven to 400° degrees then lightly spray a baking sheet with cooking spray. 

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 thickness of the brussels sprouts for even cooking.

Slice the onion then add the brussels, sweet potato and onion to the baking sheet.

Sprinkle the Italian seasoning over the top, season with salt and pepper to taste then drizzle the olive oil and toss to coat everything.baking sheet with sliced sweet potatoes and brussels sprouts

Bake 25-35 minutes, turning about halfway through or 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 or additional balsamic glaze.

Enjoy!

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Roasted Brussels Sprouts Sweet Potato Medley ~ roasted veggies drizzled with balsamic glaze topped with dried cranberries & pepitas.

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

Brussels Sprouts Sweet Potato Medley

Roasted Brussels Sprouts and Sweet Potatoes blended with dried cranberries and pumpkin seeds and drizzled with balsamic glaze.
PIN for later!
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordbrussels sprouts, sweet potatoes, vegetable medley
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings4

Ingredients

  • cooking spray
  • 1 pound brussels sprouts
  • 1 large sweet potato
  • ½ large red onion sliced
  • 3 tablespoons olive oil
  • 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 bottled balsamic glaze or more to taste

Instructions

  • Preheat the oven to 400 degrees and lightly spray a baking sheet with cooking spray.
  • Cut the stump end off the brussels sprouts then pull away the first couple of layers of leaves and thinly slice them.
  • Peel the sweet potato and slice so the pieces are similar size as the brussels sprouts so they cook evenly. 
  • Thinly slice the onion then add the brussels, sweet potato and onion to the baking sheet.
  • Sprinkle with Italian seasoning, salt and pepper then drizzle with olive oil gently tossing to coat.
  • Bake 25-35 minutes, turning about halfway through until the vegetables are fork-tender.
  • 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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