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Bowl of Brussels sprouts and sweet potatoes.
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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.
Course Side Dish
Cuisine American
Keyword brussels sprouts, sweet potatoes
Budget Frugal
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 3
Calories 316kcal

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: 316kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 450mg | Potassium: 687mg | Fiber: 7g | Sugar: 21g | Vitamin A: 11263IU | Vitamin C: 67mg | Calcium: 69mg | Iron: 2mg