A delicious holiday side dish with caramelized sweet potatoes, crispy Brussels sprouts, sweet-tart cranberries, fresh rosemary, and a flavorful glaze. Perfect for Thanksgiving, Christmas, or a cozy family dinner!
Recipe Details
– Prep Time: 15 minutes
– Cook Time: 35–45 minutes
– Total Time: 50–60 minutes
– Servings: 6
– Course: Side Dish
– Cuisine: American
– Cooking Method: Oven Roasting
Ingredients
For the Roasted Vegetables
– 2 medium sweet potatoes, peeled and cut into cubes
– 1 lb Brussels sprouts, trimmed and halved
– 1 cup dried cranberries
– ¼ cup chopped pecans (optional)
– 3 tablespoons olive oil
– 2 tablespoons pure maple syrup
– 1 tablespoon balsamic vinegar
– 2 cloves garlic, minced
– 1 teaspoon fresh rosemary, chopped
– ½ teaspoon dried thyme
– ½ teaspoon paprika
– ½ teaspoon salt, or to taste
– ¼ teaspoon freshly ground black pepper
– Fresh rosemary sprigs, for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Step 2: Prepare the Vegetables
Peel the sweet potatoes and cut them into evenly sized, bite-sized cubes. Trim the Brussels sprouts and cut them in half. Pat the vegetables dry to help them roast and caramelize properly.
Step 3: Make the Seasoning
In a large bowl, whisk together the olive oil, maple syrup, balsamic vinegar, minced garlic, chopped rosemary, thyme, paprika, salt, and black pepper.
Step 4: Coat the Vegetables
Add the sweet potatoes and Brussels sprouts to the bowl. Toss thoroughly until all the pieces are evenly coated with the seasoning mixture.
Step 5: Arrange for Roasting
Spread the vegetables in a single layer on the prepared baking sheet. Place the Brussels sprouts cut-side down where possible. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast.
Step 6: Roast Until Golden
Roast for 25–35 minutes, stirring or flipping halfway through. The sweet potatoes should become tender and caramelized, while the Brussels sprouts should develop golden-brown edges.
Step 7: Add the Cranberries and Pecans
During the final 5–8 minutes of roasting, add the dried cranberries and chopped pecans, if using. This warms the cranberries and lightly toasts the pecans without burning them.
Step 8: Finish and Serve
Remove the vegetables from the oven and gently toss everything together. Taste and adjust the seasoning if needed. Garnish with fresh rosemary sprigs and serve warm.
Nutrition Information
Estimated per serving, based on 6 servings and including pecans. Actual values vary with ingredient brands and quantities.
Nutrient Amount
Calories 270 kcal
Protein 4 g
Total Carbohydrates 39 g
Dietary Fiber 6 g
Total Sugars 19 g
Total Fat 13 g
Saturated Fat 1.5 g
Sodium 230 mg
Potassium 650 mg
Health Benefits
– Sweet potatoes: Provide beta-carotene, fiber, and complex carbohydrates.
– Brussels sprouts: Supply vitamin C, vitamin K, and fiber.
– Cranberries: Add a sweet-tart flavor and beneficial plant compounds.
– Olive oil: Provides mostly monounsaturated fats.
– Pecans: Contribute healthy unsaturated fats and additional fiber.
– Fresh rosemary: Adds aromatic flavor without requiring extra salt.
Tips for the Best Results
– Cut the vegetables into similar-sized pieces for even cooking.
– Keep the vegetables in a single layer to encourage browning.
– Add dried cranberries near the end to prevent them from becoming too dry.
– For extra crispiness, roast the vegetables on a preheated baking sheet.
– For a less sweet version, reduce the maple syrup to 1 tablespoon.
– For a vegan version, use maple syrup and check that your dried cranberries contain no animal-derived ingredients.
Frequently Asked Questions (Q&A)
Q1: Can I make this recipe ahead of time?
Yes! Roast the sweet potatoes and Brussels sprouts a day ahead, then refrigerate in an airtight container. Reheat at 375°F (190°C) for 10–15 minutes and add the cranberries during reheating.
Q2: Can I use fresh cranberries instead of dried cranberries?
Yes. Add fresh cranberries during the last 10–15 minutes of roasting. They will become softer and more tart than dried cranberries.
Q3: Can I make this recipe without pecans?
Absolutely! Simply leave them out or replace them with pumpkin seeds or sunflower seeds. For a nut-free dish, check all ingredient labels for cross-contact warnings.
Q4: How do I prevent Brussels sprouts from becoming soggy?
Dry them thoroughly, avoid overcrowding the baking sheet, and roast at 400°F (200°C) or higher. Use two baking sheets if necessary.
Q5: Can I use butternut squash instead of sweet potatoes?
Yes! Butternut squash works beautifully and has a similar sweet, earthy flavor. Cut it into evenly sized cubes and roast until tender.
Q6: How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer to restore some crispness.
Q7: Is this recipe vegetarian?
Yes, this recipe is vegetarian and can be vegan when prepared with maple syrup and suitable dried cranberries.
Q8: Can I prepare this recipe for Thanksgiving or Christmas?
Definitely! Its vibrant orange, green, and cranberry-red colors make it a festive side dish that pairs well with roasted turkey, chicken, or plant-based mains.
Q9: Can I make it in an air fryer?
Yes. Cook the seasoned sweet potatoes and Brussels sprouts at 375°F (190°C) for approximately 15–22 minutes, shaking the basket occasionally. Work in batches if needed, and add cranberries near the end.
Q10: How can I make this recipe lower in sugar?
Reduce the maple syrup and use fewer dried cranberries, or choose unsweetened dried cranberries. Keep in mind that sweet potatoes naturally contain sugars.
Serving Suggestions
Serve this colorful roasted vegetable dish alongside:
– Roast turkey or baked chicken
– Grilled salmon
– Herb-roasted potatoes
– Lentil loaf or roasted chickpeas
– A fresh green salad
Final Tip: For the glossy, caramelized finish shown in the picture, toss the hot vegetables with a small drizzle of maple syrup and balsamic vinegar just before serving.