This Roasted Sweet Potato with Brussels Sprouts recipe is great as a side during the holiday season. It’s festive, super easy to make and a dish everyone will love!
If you’re not a fan of brussels sprouts, please stay with me on this one. I pretty much guarantee that this recipe will change your mind. I wasn’t big on brussels sprouts either, but now I absolutely love them. It’s all about the way they are cooked. And roasting them in the oven until golden, before tossing them in a delicious glaze is probably one of the best cooking methods for delicious brussels sprouts. So that is exactly what we are doing for this recipe. And to make it extra festive, this Roasted Sweet Potato with Brussels Sprouts recipe is finished with some delicious pecans and cranberries, making it perfect for thanksgiving or christmas! Give this recipe a try and you’ll be hooked on brussels sprouts.
If you are looking for more roasted vegetable based dishes, try our Vegan Cauliflower Steaks With Chimichurri!
The Ingredients
- For the glaze – The glaze is easy yet super delicious, made with soy sauce, balsamic vinegar, maple syrup and orange juice.
- Dried cranberries – For a little extra tartness and sweetness and that overall festive feeling and look.
- Pecans – Add a bit of crunch and delicious nutty flavour.
- Spices – Are added to the brussels sprouts and sweet potatoes before roasting them in the oven.
Cooking Tips
- When arranging the brussels sprouts on the baking sheet, make sure to place them all skin side up. This ensures that beautiful golden color.
- Be patient when reducing the sauce to a glaze. At first it might seem like nothing is happening, and all of a sudden it will start to thicken up and caramelize pretty quickly. So keep a close eye on it and stir regularly in order not to burn.
Substitutions and Variations
- Soy sauce – You can use the same amount of coconut aminos or tamari instead.
- Sweet potatoes – Use carrots, pumpkin or butternut squash instead.
- Cranberries – You can also use any other dried fruits such as apricots or dates.
- Pecans – Although we think pecans reign supreme, you can also use walnuts instead.
- Add a protein source – If you want to make this into a more complete meal, add some (roasted) chickpeas, vegan sausages or chorizo or baked tofu.
- Maple syrup – Brown sugar also works perfectly. We prefer to use unrefined sugars, but feel free to swap for brown sugar.
- Make it spicy – If you like some heat, add a pinch of cayenne pepper to the brussels sprouts and/or sweet potatoes.
FAQ
Roasted Sweet Potato With Brussels Sprouts
- Total Time: 55 min
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Roasted Sweet Potato with Brussels Sprouts recipe is great as a side during the holiday season. It’s festive, super easy to make and a dish everyone will love!
Ingredients
For the vegetables:
- 3 cups (500 grams) sweet potato
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3 cups (500 grams) brussels sprouts
- 1 tbsp maple syrup
- 1/2 tsp (sweet) smoked paprika
- 1/2 tsp salt
- Pinch of black pepper
For the glaze:
- 2 tbsp orange juice
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Other ingredients:
- 1/6 cup (20 grams) dried cranberries
- 1/3 cup (40 grams) roasted pecans
Instructions
- Preheat the oven on 200 degrees Celsius (390 Fahrenheit).
- Scrub clean the sweet potatoes and cut into 2 cm pieces. Place the cubed sweet potatoes on a baking tray lined with parchment paper and drizzle with 1 tablespoon of olive oil, the garlic powder and ground cumin. Mix thoroughly.Â
- Remove the bottom part of the brussels sprouts, halve the brussels sprouts. Place the brussels sprouts on a baking tray lined with parchment paper and drizzle with 1 tablespoon of olive oil, 1 tbsp maple syrup, smoked paprika, salt and a pinch of black pepper. Mix thoroughly. Now place them all cut side down. Â
- Roast the sweet potatoes and brussels sprouts in the oven for 30 to 35 minutes, until golden and tender.Â
- When the vegetables are halfway through, start making the glaze. Add 2 tablespoons of orange juice, 1 tbsp balsamic vinegar, 1 tbsp soy sauce and 1 tbsp maple syrup to a small saucepan. On medium heat, cook the sauce until it has thickened. This will take anywhere between 10 to 15 minutes. Stir regularly and make sure not to burn the sauce. When the glaze has become thick and glossy, that’s when you know the glaze is done.Â
- Transfer the roasted brussels sprouts to a mixing bowl and pour over the glaze. Mix carefully but thoroughly with a spoon or spatula. Add all of the remaining ingredients and mix again.
- Ready to serve!
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side dish, Dinner
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 665,5kcal
- Sugar: 37,0g
- Sodium: 1,78g
- Fat: 26,5g
- Saturated Fat: 3,5g
- Carbohydrates: 85,5g
- Fiber: 18,1
- Protein: 11,5g