Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans
Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans - Brussels sprout and sweet potatoes are roasted together with cranberries, pecans, and a maple balsamic glaze, getting crispy and carmelized. This makes for a wonderful Thanksgiving side dish or for other holidays and celebrations throughout the fall and winter!
Ingredients
- 4 cups Brussels sprouts ((approximately 1 lb))
- 2 medium sweet potatoes (, peeled and cut into 1/2-inch pieces)
- 1 cup fresh or frozen cranberries
- 2 shallots (, cut into wedges)
- 4 tbsp olive oil
- 3 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1/2 tsp cinnamon
- 1 tbsp freshly chopped rosemary
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup pecans
Directions
- 1
Preheat oven to 425°f.
- 2
Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.
- 3
In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and shallots.
- 4
In a small bowl whisk together the olive oil, maple syrup, balsamic, cinnamon, rosemary, salt and pepper. Pour over the veggies and toss to coat.
- 5
Roast in preheated oven for 25 minutes. Add in the pecans, toss, and roast for another 10 minutes. Sweet potatoes should be fork-tender. If not, roast another 5-10 minutes, keeping a close eye to ensure pecans do not burn. Enjoy!