Roasted Brussels Sprouts and Sweet Potatoes with Honey Mustard, Cranberries and Candied Pecans

Name: Roasted Brussels Sprouts and Sweet Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound Brussels sprouts (trimmed and halved); 1 large sweet potato; 1 medium red onion; 2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 2 tablespoons whole grain mustard; 2 tablespoons honey (or maple syrup); 1 tablespoon balsamic vinegar; 2 tablespoons dried cranberries (no sugar added); 1/4 cup candied pecans

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Roasted brussels sprouts and sweet potatoes are a classic Fall pairing, but this version takes things somewhere really special. Everything comes together on one sheet pan, gets coated in a sweet and tangy honey mustard balsamic glaze, then finished with dried cranberries and candied pecans. It looks gorgeous, it tastes incredible, and one of the easiest things you can make for a holiday dinner.

Roasted brussels sprouts and sweet potatoes topped with dried cranberries and pecans on a white oval platter with a wooden spoon on top of a leaf placemat and yellow napkin.

Quick Look: Roasted Brussels Sprouts and Sweet Potatoes with Honey Mustard, Cranberries and Candied Pecans

⏱ Prep Time: 10 minutes
🔥 Cook Time: 30 minutes
⏳ Total Time: 40 minutes
🍠 Serving: 4 servings
⚡ Calories: 298 calories per serving
🍂 Flavor Profile: Savory, sweet, tangy and full of texture
👌 Difficulty: Easy sheet pan recipe

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When it comes to the Thanksgiving menu, give me all the sides please. I couldn't care less about the Turkey. I want the mashed potatoes, the mac and cheese, the green beans, and all the seasonal veggies. Sweet potatoes and brussel sprouts are my absolute favorites, and this dish combines them in the most delicious way possible.

One pan, one cohesive side dish, zero stress.

Oven-roasted Brussels sprouts are crazy good on their own. But when you add tender sweet potatoes, a sticky honey mustard balsamic glaze, and all those toppings, it becomes a whole thing. I also love making this for a regular weeknight dinner because honestly, it's that good. If you're a sweet potato lover, my Sweet Potato Black Bean Quesadillas and Sweet Potato Pancakes are another delicious way to enjoy them all year round!

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Quick Look: Roasted Brussels Sprouts and Sweet Potatoes with Honey Mustard, Cranberries and Candied Pecans
Why you will love this recipe
Ingredients
Method
Tips for recipe success
Variations
Recipe FAQs
What to serve with Brussels Sprouts
More Side Dishes You'll Love
Roasted Brussels Sprouts and Sweet Potatoes

Why you will love this recipe

It's a one sheet pan situation, so minimal cleanup, maximum flavor.
It's loaded with sweet, savory, and tangy flavor with tons of texture in every bite.
It's vegan friendly and gluten-free, so it works for almost everyone at the table.
It looks gorgeous and colorful on a holiday platter.
It's hearty enough to almost stand on its own as a main dish.
It doubles or triples easily to feed a big crowd.
It's a great dish to bring to a Friendsgiving or holiday party.

Ingredients

Brussels sprouts - look for ones that are on the smaller side, firm and compact, with no yellow or discolored outer leaves. Smaller sprouts roast more evenly and get crispier edges.
Sweet potato - jewel or Beauregard varieties work best here. They hold their shape well and get beautifully caramelized during roasting.
Whole grain mustard - the texture and flavor of whole grain mustard is really special in this glaze. You can substitute dijon in a pinch.
Honey - maple syrup works great here too. Hot honey is also a fantastic swap if you want a little sweet heat.
Balsamic vinegar - just a tablespoon added to the glaze brings everything together with a beautiful tang.
Dried cranberries - go with no sugar added if you can find them. They add a pop of tart flavor that balances the sweetness of the glaze perfectly.
Candied pecans - regular toasted pecans work too, but candied pecans add something really special. My Cardamom Spiced Carrot Sheet Cake also uses candied pecans for that same irresistible sweet crunch - they are always a crowd pleaser.
Garlic powder - I prefer granulated garlic over fresh cloves for this recipe. It coats the veggies more evenly and won't burn during roasting.
Dried thyme - just a pinch adds a subtle earthy, herby note that works really well with the sweet glaze.

Method

Halved Brussels sprouts on a wood cutting board with a knife.

Step 1: Prep the veggies. Trim the tough ends off the Brussels sprouts and cut them in half lengthwise. If any are on the larger side, quarter them. Don't worry if some outer leaves fall off as you prep, throw everything on the pan. Those loose leaves get incredibly crispy and are honestly the best bites on the whole sheet pan. Peel and cube the sweet potato into half inch chunks. Cut the red onion into half inch chunks.

Sweet potatoes, red onion and halved brussels sprouts on a sheet pan.

Step 2: Season and roast. Arrange the veggies in separate groups in a single layer on a large nonstick or parchment-lined baking sheet. Drizzle with olive oil. In a small bowl, mix together the salt, pepper, garlic powder, and dried thyme, then each group to coat. Make sure the Brussels sprouts are cut side down on the pan as this is what gives you those beautiful caramelized, golden brown edges. Roast at 425 degrees F for 25 minutes.

Roasted Brussels sprouts and sweet potatoes on a sheet pan with honey mustard glaze.

Step 3: Glaze. While the veggies are in the oven, stir together the whole grain mustard, honey, and balsamic vinegar in a small bowl until combined. Pull the pan out of the oven and pour the honey mustard glaze all over the roasted brussel sprouts and sweet potatoes. Stir with a wooden spoon to coat everything evenly, then spread back out into a single layer. Return to the oven for another 5 minutes until the glaze is sticky and caramelized.

Roasted sweet potatoes and brussel sprouts on a platter topped with candied pecans and dried cranberries.

Step 4: Top and serve. Transfer everything to a serving bowl or platter and top with dried cranberries and candied pecans. Serve warm.

Tips for recipe success

Give the veggies space. If you are doubling or tripling the recipe, use two sheet pans. Crowding the pan causes the veggies to steam instead of roast, and you will miss out on all those crispy, caramelized edges.
Cut side down. Always place the Brussels sprouts cut side down on the pan for the best caramelization and color. This one step makes a big difference.
Line your pan. The honey mustard balsamic glaze gets very sticky in the oven. Parchment paper makes cleanup so much easier. Keep a close eye on the glaze in those last 5 minutes so it doesn't burn.
Keep the veggies separate on the pan. During the first roast, arrange them in separate sections. That way, if the Brussels sprouts finish before the sweet potatoes, you can easily pull them off and let the potatoes go a little longer before adding the glaze.
Leftovers keep well in an airtight container in the fridge for 2-3 days. The veggies will lose some of their crispiness but the flavor is still amazing. I love tossing leftovers into a grain bowl for lunch - my Winter Farro Salad uses a similar sweet and savory flavor combo and the two pair really well together.

Roasted Brussels sprouts and sweet potatoes topped with dried cranberries and pecans on a white platter with a wooden spoon.

Variations

Swap out pomegranate seeds or dried cherries for the dried cranberries.
Add some crispy bacon on top for even more flavor and richness.
Use regular toasted walnuts or pecans if you want roasted brussels sprouts and sweet potatoes with nuts but without the extra sweetness of the candied version.
Swap in pumpkin seeds for a nut-free version that still adds a satisfying crunch.
Try hot honey in the glaze for a sweet heat version - this one is seriously good.

Recipe FAQs

Can I make this ahead of time?

You can prep the brussel sprouts and sweet potatoes and make the glaze a day ahead. Store them separately in the fridge. When you're ready to cook, roast the veggies fresh. This dish is always best served right out of the oven, but getting the prep done ahead of time is a huge help on a busy holiday.

Can I use frozen Brussels sprouts?

No. Frozen sprouts tend to release too much moisture and won't caramelize the same way. Stick with fresh for this one.

Can I use a different mustard?

Yes! Dijon is a great substitute and gives the glaze a slightly smoother texture. Whole grain mustard adds more visual interest and a bolder bite, but either works beautifully.

Is this recipe vegan?

It can be! Swap the honey for pure maple syrup and it's fully vegan and still gluten-free.

Can I add other vegetables?

Yes. Butternut squash, parsnips, or beets would all be great additions to this sheet pan. Just make sure anything you add is cut to a similar size and that you keep the groupings separate so everything roasts evenly.