Roasted Brussels Sprouts and Sweet Potatoes with Pecans and Cranberries
These Roasted Brussels Sprouts and Sweet Potatoes with Pecans and Cranberries are a classic side dish for Thanksgiving and holiday dinners. Lightly seasoned with maple syrup and a hint of cinnamon, this is an easy recipe you can make a day or two in advance.
1tablespoonmaple syrupfor drizzling on finished dish
Instructions
Preheat oven to 400°F. Line a sheet pan with parchment paper or aluminum foil.
Trim Brussels sprouts, removing any damaged or yellow leaves and cut back the tough stem. If sprouts are medium or large, slice in half lengthwise. In a medium bowl, toss the sprouts with olive oil and sea salt.
Place the sprouts cut side down on one end of the baking sheet.
Peel and cube sweet potatoes. In the same bowl, toss the cubes with olive oil and maple syrup.
Place the sweet potatoes on the opposite end of the baking sheet with the Brussels sprouts. Roast at 400°F. for about 20 minutes, turning the veggies over after 15 minutes. If the sweet potatoes cook faster than the sprouts, remove them from the oven and let the sprouts cook a little longer.
Meanwhile, toast the pecans in a skillet over medium heat for about 4 - 5 minutes or just until they become fragrant and are beginning to brown. Remove from the heat and set aside.
Add roasted vegetables, toasted pecans and dried cranberries to a serving bowl. Toss together with an additional tablespoon of maple syrup and serve hot.
Notes
Make ahead! You can roast the vegetables a day or two in advance and refrigerate them. When you're ready to serve, reheat them in the oven, then combine with the toasted pecans and cranberries. If you refrigerate the veggies with the pecans, the nuts may become soggy, so keep them separate.