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Caramelized Brussels Sprouts Sweet Potato Medley: delicious roasted veggies drizzled with balsamic glaze and topped with dried cranberries & pepitas.
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4.67 from 3 votes

Brussels Sprouts Sweet Potato Medley

Roasted Brussels Sprouts and Sweet Potatoes blended with dried cranberries and pumpkin seeds and drizzled with balsamic glaze.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, sweet potatoes, vegetable medley
Servings: 4


  • 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


  • 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.