Name: Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups Brussels sprouts, halved; 2 medium sweet potatoes, cubed (about 2 cups); 3/4 cup dried cranberries; 1/2 cup pecans, chopped; 1/4 cup pure maple syrup; 2 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper

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There’s something magical about the combination of crispy Brussels sprouts, sweet potatoes, and a drizzle of maple syrup that makes your taste buds dance with joy. This Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans is not just a dish; it’s an experience that smells like autumn and tastes like happiness. apple maple munchkins.

Imagine serving this colorful medley at your next family gathering or cozy dinner party, where every bite brings a delightful crunch followed by a sweet burst of flavor. It’s the kind of side dish that makes even the most skeptical veggie haters reconsider their life choices while filling the room with mouthwatering aromas.

Why You'll Love This Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

This amazing Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans offers more than just flavor; it makes meal prep a breeze.
You can easily customize the ingredients based on what you have on hand.
The vibrant colors and aromas make it visually stunning on any dinner table.
Perfect for grilling but versatile enough for baking or pan-searing.

Ingredients for Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Here’s what you’ll need to make this delicious Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans: delicious brown sugar maple cookies.

Brussels Sprouts: Choose fresh, bright green sprouts—avoid any yellowed or wilting ones for maximum crunch.
Sweet Potatoes: Select medium-sized sweet potatoes; they add sweetness that perfectly balances the savory sprouts.
Dried Cranberries: These little gems provide chewy sweetness that beautifully complements the roasted vegetables.
Pecans: Lightly toasted pecans bring a delightful crunch; opt for unsalted for better control over seasoning.
Maple Syrup: Use real maple syrup—it’s nature’s candy that will make all your taste buds sing!
Olive Oil: A good-quality extra virgin olive oil enhances flavors while keeping everything nicely roasted.
Salt and Pepper: Essential for seasoning; don’t skimp on these staples to elevate all those natural flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Follow these simple steps to prepare this delicious Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans:

Step 1: Preheat Your Oven

Preheat your oven to 425°F (220°C). This ensures your veggies roast to perfection, achieving that golden-brown caramelization you crave.

Step 2: Prep Your Veggies

Trim the ends off the Brussels sprouts and slice them in half. Peel the sweet potatoes, then chop them into bite-sized cubes. The more uniform the pieces, the more evenly they’ll cook!

Step 3: Toss It All Together

In a large bowl, combine the halved Brussels sprouts, cubed sweet potatoes, dried cranberries, pecans, olive oil, salt, pepper, and half of the maple syrup. Toss until everything is well coated—think of this as giving your veggies a nice spa treatment!

Step 4: Spread ‘Em Out

Spread the mixture evenly on a baking sheet lined with parchment paper. Make sure they’re not overcrowded; we want each piece to get its fair share of roasting love.

Step 5: Roast Away

Place the baking sheet in your preheated oven. Roast for about 25-30 minutes, stirring halfway through to ensure even cooking. You’ll know they’re done when they are tender inside with crispy edges.

Step 6: Drizzle & Serve

Once out of the oven, drizzle the remaining maple syrup over everything while it’s still hot. Serve it up warm as a glorious side dish at your next meal!

Whether you’re hosting Thanksgiving dinner or just trying to impress your friends at brunch, this Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans is sure to steal the show! Each bite bursts with flavor—a perfect harmony between sweet, savory, crunchy, and chewy—that will leave everyone asking for seconds (and maybe thirds). Enjoy!

You Must Know About Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

This amazing Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans offers more than just flavor; it makes meal prep a breeze.
You can easily customize the ingredients based on what you have on hand.
The vibrant colors and aromas make it visually stunning on any dinner table.
Perfect for grilling but versatile enough for baking or pan-searing.

Perfecting Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans Cooking Process

Start by preheating your oven to 400°F (200°C). Chop the Brussels sprouts and sweet potatoes, then toss them in olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet, roast for 25-30 minutes, adding cranberries and pecans halfway through for maximum flavor.

Add Your Touch to Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Feel free to swap out Brussels sprouts for green beans or add some diced apples for extra sweetness. Experiment with spices like cinnamon or cayenne to personalize your dish even further. cinnamon apple crumb cake The world is your oyster—or should I say sweet potato?

Storing & Reheating Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

To store leftovers, keep them in an airtight container in the fridge for up to three days. For reheating, a quick blast in the microwave works, or you can pop them back in the oven at 350°F (175°C) until heated through.

Chef's Helpful Tips for Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

This amazing Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans offers more than just flavor it makes meal prep a breeze.
You can easily customize the ingredients based on what you have on hand.
The vibrant colors and aromas make it visually stunning on any dinner table.
Perfect for grilling but versatile enough for baking or pan-searing.

To achieve that perfect caramelization, make sure not to overcrowd your baking sheet; this helps everything roast evenly.

For an added crunch, toast your pecans before mixing them in; this enhances their nutty flavor beautifully.

Don’t skip the maple syrup! Its sweetness balances the bitterness of the Brussels sprouts perfectly—trust me on this one!

I once made this dish for a holiday gathering, and my cousin couldn’t stop raving about how “adult” vegetables could actually taste good! Little did they know, it was all about that glorious maple syrup magic!

FAQs About Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

What is Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans?

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans is a flavorful side dish that combines the earthy taste of Brussels sprouts with the sweetness of roasted sweet potatoes. The addition of cranberries gives a tangy burst, while pecans add a delightful crunch. pumpkin cupcakes for fall gatherings This dish is perfect for autumn gatherings or holiday meals, providing a colorful, healthy option that complements any entrée. The maple syrup drizzled on top enhances the natural sweetness of the vegetables, creating a harmonious balance of flavors that everyone will love. For more inspiration, check out this easy baked cranberry sliders recipe.

How do you prepare Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans?

To prepare Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans, start by preheating your oven to 400°F (200°C). Chop the Brussels sprouts in half and dice the sweet potatoes into uniform cubes. Toss them in olive oil, salt, pepper, maple syrup, cranberries, and chopped pecans. Spread the mixture on a baking sheet in a single layer. Roast for about 25-30 minutes or until tender and caramelized, stirring halfway through for even cooking. Enjoy this deliciously healthy dish warm!

Can I make Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans ahead of time?

Yes, you can make Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans ahead of time. After preparing the dish, allow it to cool completely before storing it in an airtight container in the refrigerator for up to three days. When you’re ready to serve it, simply reheat in the oven at 350°F (175°C) until warmed through. While reheating may slightly alter the texture, it will still be delicious!

What can I serve with Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans?

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans pairs beautifully with various main dishes. Consider serving it alongside roasted chicken or turkey for a festive meal. It also complements grilled fish or vegetable-based entrees nicely. Additionally, this dish works well as part of a vegetarian spread or holiday buffet, making it versatile enough to suit any occasion while adding vibrant color to your table.

Conclusion for Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

In conclusion, Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans is not only visually appealing but also packed with flavor. This dish brings together sweet, savory, and crunchy elements that elevate any meal. With its simple preparation method, it’s easy to include in weeknight dinners or special occasions alike. Remember to enjoy this delightful combination that showcases seasonal produce while savoring each bite of Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans!