Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

8 servings
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. 1

    Preheat oven to 425°f.

  2. 2

    Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.

  3. 3

    In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and shallots.

  4. 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. 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!

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

5.0(9)45 min8 servings

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Ratings & Reviews

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Based on 9 ratings

zestandsimmer.com
5.0(9 reviews)
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About this Recipe

Elevate your holiday table with a side dish that's as beautiful as it is delicious! This Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans recipe promises a delightful medley of flavors and textures, perfect for Thanksgiving, Christmas, or any festive fall and winter celebration.

This dish truly shines because of its brilliant balance. Brussels sprouts and sweet potatoes transform in the oven, developing a crispy, caramelized exterior while remaining tender within. A fragrant maple balsamic glaze, infused with cinnamon and fresh rosemary, coats everything beautifully, creating a sweet and savory harmony further enhanced by the tart burst of cranberries and the satisfying crunch of pecans.

Get ready for a vibrant, comforting experience. You'll savor the earthy, slightly bitter notes of perfectly roasted Brussels sprouts alongside the sweet, creamy texture of caramelized sweet potatoes. Each forkful brings a delightful pop of juicy cranberries and the buttery crunch of pecans, all mingled with the warming aroma of cinnamon and fresh rosemary. It's an effortlessly elegant side that tastes sophisticated but is simple to achieve.

This versatile recipe welcomes your personal touch. For a nut-free option, simply omit the pecans or swap them for toasted pumpkin seeds. If fresh rosemary isn't available, a touch of dried rosemary (use about half the amount) or even fresh thyme would be a lovely aromatic addition. You can also experiment with different vinegars; a fig balsamic would add another layer of sweetness.

Serve this stunning side dish warm, directly from the roasting pan, allowing its vibrant colors and enticing aromas to impress your guests. It’s an ideal accompaniment to roasted turkey, ham, or any celebratory main course, making your holiday meal unforgettable.

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