Go Back
–+ servings
A wooden spoon holding a serving of Maple roasted brussel sprouts and sweet potatoes with dried cranberries and pumpkin seeds.
Course Side Dish

Maple Roasted Brussel Sprouts and Sweet Potatoes

By: Elysia
Servings 6 servings
Looking for the perfect side dish for your holiday table? These oven maple roasted brussel sprouts and sweet potatoes are a tasty addition to any weeknight dinner or Thanksgiving menu. For a time saver, this easy side can be made ahead of time and reheated before serving! {Gluten-free & vegan}
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

For the Roasted Brussel Sprouts

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Roasted Sweet Potatoes

  • 4 cups diced sweet potato about 2 medium-sized sweet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Other Ingredients

  • 1/2-3/4 cup dried cranberries
  • 1/3 cup unsalted pumpkin seeds

Instructions

For the Roasted Brussel Sprouts

  • Preheat oven to 400 F. Lightly grease the baking sheet with a bit of olive oil or use cooking spray.
  • Slice the Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and pepper and toss to combine.
  • Place onto a baking sheet, cut side down, and roast in the oven at 400 F for about 25-30 minutes.
  • During the last 5-10 minutes of roasting, evenly distribute the pumpkin seeds across the pan and turn the brussels sprouts over. The cut sides should be nicely golden brown and slightly crispy, but not blackened.

For the Roasted Sweet Potatoes

  • Lightly grease a separate baking sheet with a bit of olive oil or cooking spray.
  • In the same bowl that you used for the brussels sprouts, combine cubed sweet potato, 1 tablespoon of olive oil, maple syrup, cinnamon, and salt, and toss until sweet potatoes are coated in mixture.
  • Place sweet potato cubes in a single layer on the baking sheet. Bake for 25-30 minutes, turning once half-way through baking, until softened and lightly golden.

To assemble

  • In a large bowl, combine roasted Brussels sprouts, roasted sweet potato cubes, roasted pumpkin seeds, and cranberries. Season with additional salt and pepper to taste, if desired, and toss to combine. Serve warm.

Notes

  • You can line the baking sheet with aluminum foil or parchment paper for easier clean up.
  • Be sure to cut the brussel sprouts and sweet potatoes roughly the same size so that they all cook up evenly.
  • Cook the sweet potatoes and brussel sprouts in a single layer on each baking sheet with a bit of space between the vegetables, as this will produce the crispiest results.
  • If you can't fit both of the baking sheets on the same center rack of the oven, alternate the sheet pans so that both of the roasted veggies cook evenly. For example, if you placed the brussel sprouts on the upper rack and the sweet potatoes on the lower rack, after you flip them, place the sweet potatoes on the upper rack and the brussel sprouts on the lower rack. 
  • For a kick of extra sweetness, you can drizzle the final bowl with the sweet potato and brussel sprout mixture with a bit of extra maple syrup, but this is totally optional. I typically find it to be flavouful and sweet enough as is.

Nutrition

Calories: 285kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 353mgPotassium: 543mgFiber: 5gSugar: 16gVitamin A: 12912IUVitamin C: 40mgCalcium: 57mgIron: 2mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!