Maple Roasted Brussels Sprouts and Sweet Potatoes With Cranberries and Pecans
A cozy, color-packed sheet-pan dish that braids savory Brussels sprouts with sweet potatoes, bright cranberries, and toasty pecans, all lacquered in a maple-Dijon glaze. It’s easy to assemble, bake, and serve as a crowd-pleasing side or a light vegetarian main—perfect for weeknights and holiday tables alike.
Ingredients
- 1 pound Brussels sprouts
- 2 medium sweet potatoes
- 1/3 cup dried cranberries
- 1/3 cup pecans
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of cinnamon
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment for easy cleanup.
- In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, maple syrup, Dijon mustard, salt, and pepper until they’re evenly coated.
- Spread the vegetables in a single layer on the prepared sheet. Roast for 18–22 minutes, until the sprouts are tender and caramelized at the edges, stirring once or twice for even browning.
- Add the cranberries and pecans to the pan during the last 5 minutes of roasting to warm through and lightly toast the nuts.
- Give everything a quick toss once you pull it from the oven. If you like a more glaze-y finish, return to the oven for 2–3 minutes to let the glaze set and the flavors meld.