Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

from zestandsimmer.com
45 min
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!