Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans
Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans is a vibrant, autumn-inspired side dish that marries the crispy texture of Brussels sprouts with the sweetness of roasted sweet potatoes. Enhanced by chewy cranberries and crunchy pecans, all drizzled with pure maple syrup, this recipe delights the palate and elevates any meal. Perfect for holiday gatherings or cozy dinners, it’s a healthy and visually stunning addition to your table that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine halved Brussels sprouts, cubed sweet potatoes, cranberries, pecans, olive oil, salt, pepper, and half of the maple syrup. Toss to coat evenly.
- Spread the mixture on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, stirring halfway through until vegetables are tender and caramelized.
- Drizzle remaining maple syrup over the hot dish before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg