Roasted Brussels Sprouts and Sweet Potatoes
Brussels Sprouts and Sweet Potatoes roasted, caramelized and tossed with dried cranberries, nuts and drizzled with tangy-sweet balsamic glaze. Quick and easy side dish perfect for weeknights and holidays!
Servings: 4
Calories:
Equipment
- large baking sheet
Ingredients
- 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
Instructions
- 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.