• Skip to main content
  • Skip to primary sidebar

Oh, That's Good!

menu icon
go to homepage
  • All Recipes
  • For Two
  • Collections
  • Meal Plans
  • Tips
  • Appetizers
  • Soups
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Sides
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
  • Asian
  • Mediterranean
  • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • For Two
    • Collections
    • Meal Plans
    • Tips
    • Appetizers
    • Soups
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Sides
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Asian
    • Mediterranean
    • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • ×

    HOME » Recipes » Sides

    Published: Nov 24, 2022 · Modified: Jan 11, 2023· This website generates income via ads ·

    Brussel Sprouts and Sweet Potato Recipe

    Jump to Recipe Print Recipe Pin Recipe

    If you are looking for a delicious side dish for a special occasion or for any old day of the week, my Brussel Sprouts and Sweet Potato Recipe is the answer. Add this to your Thanksgiving menu and serve it alongside the ham or turkey and the other side dishes on your holiday table. The best part will be the compliments from friends and family.

    It goes as well with a weeknight dinner as it does with fancy holiday meals. Brussels sprouts and sweet potatoes are dolled up with toasted pecans, dried cranberries, and golden raisins and dressed with a glaze made of hot honey (or maple syrup), apple cider vinegar, and balsamic vinegar. This will become one of your go-to easy recipes and will surely become one of your favorite sweet potato recipes.

    Bowl of Brussels Sprouts, Sweet potatoes, pecans, dried cranberries, and golden raisins.
    Jump to:
    • This Brussels Sprouts and Sweet Potato Recipe is:
    • Ingredients:
    • Ingredient Notes:
    • Step-by-Step Instructions:
    • Looking for More Yummy Vegetable Dishes?
    • Equipment
    • Food Storage Tips
    • Pro Tips
    • Recipe

    This Brussels Sprouts and Sweet Potato Recipe is:

    • an easy side dish or a main dish for vegetarians
    • unique and full of deep flavor from the dressing
    • fresh and crunchy with roasted veggies
    • beautiful with gorgeous mouth-watering color
    • a great way to try new flavor combinations by improvising
    • a gluten-free recipe
    • one of Thanksgiving's healthy recipes
    • that roasted Brussels sprouts and sweet potatoes are a very good thing.

    Ingredients:

    All the ingredients for Brussels Sprouts and Sweet Potato Recipe.

    Ingredient Notes:

    • Brussels Sprouts - Choose firm sprouts with tight leaves when possible. Avoid ones with dark or rusty spots.
    • Sweet potatoes - Make sure you have sweet potatoes with orange flesh. There are varieties that are pale yellow or white-fleshed and they are not as sweet.
    • Dried cranberries - Dried cranberries work better than fresh ones as the fresh cranberries will burst during cooking. If your cranberries are very dry and hard you can rehydrate them by placing them in a small microwave-safe bowl, covering them with water, and cooking for 30 seconds. Let them sit for a couple of minutes then remove them from the water and drain them on paper towels until dry. The cranberries in the ingredient image were rehydrated.
    • Pecans - Nothing ruins a dish like rancid nuts. Taste them before toasting. If they aren't fresh, don't use them. Better to leave them out than to wreck the dish with stale nuts. TIP: Store nuts in an airtight container in the freezer.
    • Golden raisins - You can use regular raisins if you don't have golden raisins. If you prefer not to use raisins, double the cranberries or add another dried fruit like dried apricots.
    • Apple Cider Vinegar - If you do not have apple cider vinegar use another flavor like champagne vinegar. If you only have white vinegar use half the amount.
    • Hot Honey - Hot honey brings a very subtle heat to this otherwise sweet dish. If you don't have any or don't want the heat use regular honey or maple syrup.
    • Balsamic glaze - I use a bottled balsamic glaze. If you don't have any you can make your own by simmering balsamic vinegar over low heat until it is thickened and reduced by half.
    • Oil - You can use a neutral oil like vegetable oil or olive oil if you prefer.
    • Salt & Black Pepper - I always use kosher salt and freshly ground black pepper. For this recipe, I prefer medium ground black pepper.
    • What about onion? Yes! If desired, add half a medium red onion to the halved brussels sprouts and cubed sweet potatoes when roasting. I do not recommend adding them uncooked with the fruits and nuts.

    Full ingredients list & measurements are provided in the recipe card.

    Step-by-Step Instructions:

    Baking sheet of raw sweet potatoes and Brussels sprouts.

    Cube the sweet potatoes and halve the sprouts and place on a sheet pan.

    Baking sheet with vegetables with pepper sprinkled on.

    Pour on 1 tablespoon of oil, and mix to coat evenly. Sprinkle with pepper. Roast.

    Skillet with pecans.

    Add pecans to a skillet and warm until fragrant, 2-3 minutes on low.

    Bowl with pecans, raisins, and cranberries.

    Mix pecans, cranberries, and golden raisins in a bowl.

    Jar of dressing with spoon.

    Mix the hot honey, apple cider vinegar, and Balsamic glaze in a small jar.

    Sheet pan with roasted vegetables.

    Remove the vegetables from the oven when they are fork tender.

    Sheet pan with roasted vegetables, cranberries, pecans, and golden raisins with dressing being poured on from a jar.

    Add the dried fruit and nuts. Pour dressing over and mix well to coat.

    Serving bowl of Brussels Sprouts and Sweet Potatoes.

    Transfer to a serving bowl and serve while still warm.

    Looking for More Yummy Vegetable Dishes?

    Plate of collard greens with crispy bacon.

    Instant Pot Collard Greens

    Bowl of roasted butternut squash with pomegranate seeds.

    Ina's Caramelized Butternut Squash

    Equipment

    • Large sheet pan
    • Parchment paper (optional)
    • Aluminum foil (optional)
    • Large bowl

    Food Storage Tips

    Keep for no more than 2-3 days, covered in the refrigerator. I do not recommend freezing.

    Pro Tips

    • The best part of this dish, aside from how it tastes, is its beauty. If you make this dish as a part of your holiday dinner or even an everyday supper, you'll want to serve it immediately. If you are not planning to serve it immediately, do not put the dressing on. Instead, transfer the roasted vegetables to a casserole dish, leave the dried fruits and nuts in the bowl, and the dressing in the jar. Reheat the roasted vegetables briefly (30-60 seconds) in the microwave, then assemble the dish. The colors will remain vibrant and not take on the brown color of the Balsamic vinegar dressing.

    Recipe

    Brussels Sprouts and Sweet Potatoes Recipe

    Brussels sprouts and sweet potatoes are dolled up with toasted pecans, dried cranberries, and golden raisins and dressed with a glaze made of hot honey (or maple syrup), apple cider vinegar, and balsamic vinegar.
    4.98 from 74 votes
    Print Recipe Pin Recipe
    Prep Time 12 mins
    Cook Time 30 mins
    Total Time 42 mins
    Course
    Side Dish
    Servings 3

    Ingredients
      

    • ½ pound Brussels sprouts approx. 1.5 cups
    • 1 medium Sweet potato approx. 1 cup
    • 2 tablespoons Oil
    • ¼ teaspoon Pepper
    • ¼ cup Dried cranberries
    • ¼ cup Golden raisins
    • ¼ cup Pecans
    • 1 tablespoon Balsamic glaze
    • 2 tablespoons Apple cider vinegar
    • 1 Hot honey or maple syrup or regular honey
    • ½ teaspoon Salt

    Instructions
     

    • Preheat oven to 400 degrees f. Line a sheet pan with foil or parchment paper if desired. This step is optional as it is mainly for ease of clean-up. I roasted the vegetables directly on the pan. Set aside.
    • Peel the sweet potatoes and cut them into ¾" cubes.
    • Wash the Brussels sprouts and pat dry with paper towels. Pick off any loose leaves. Cut off the brown part of the bottom of the stem being careful not to cut too much causing the leaves to fall off. Cut the smaller sprouts in half and the larger ones in quarters.
    • Add the vegetables to the baking sheet in a single layer with room in between for them to roast instead of steam. Pour the oil over the vegetables and toss to coat evenly. Sprinkle the pepper over the vegetables.
    • Bake at 400°F oven for about 20-25 mins.
    • Add the pecans to a skillet and warm on low heat until fragrant, 2-3 minutes. Be careful. They burn quickly.
    • Add the dried cranberries, raisins, and pecans to a small bowl. Set aside.
    • Mix the hot honey, apple cider vinegar, and Balsamic glaze in a small jar.
    • Remove the vegetables from the oven when they are done (fork tender). Add the dried fruit and pecans to the baking sheet with the roasted vegetables. Sprinkle the salt on. Pour the dressing over and toss with a spatula to mix.
    • Transfer to a serving bowl and serve hot or warm.

    Nutrition

    Calories: 316kcalCarbohydrates: 44gProtein: 5gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.04gSodium: 450mgPotassium: 687mgFiber: 7gSugar: 21gVitamin A: 11263IUVitamin C: 67mgCalcium: 69mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Sides

    • New Year’s Eve food
      35 New Years Eve Foods To Share 
    • Traditional Stuffing Recipe for Two
    • Classic Bread Stuffing Recipe for Two
    • Old Fashioned Cornbread Dressing Recipe

    Sharing is caring! Thanks for supporting us!

    9 shares
    • Facebook
    • Email

    Reader Interactions

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

    more about

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer
    • Contact
    • 9 Top Tips on Cooking for Two