Brussels sprouts and sweet potatoes roasted to perfection, tossed in a sweet and tangy honey mustard glaze and then topped with tart cranberries and crunchy candied pecans. This easy vegetable side dish is bursting with Fall flavors, making it the perfect thing for your Thanksgiving or holiday table.
When it comes to the Thanksgiving menu, give me all the sides please! I couldn’t care less about the Turkey – give me all the mashed potatoes, mac and cheese, green beans and seasonal veggies. Brussels sprouts and sweet potatoes are my absolute favorites and this is the perfect side dish for your holiday dinner.
Oven-roasted Brussels sprouts are crazy good on their own. But tender sweet potatoes, caramelized Brussels sprouts all roasted together on one sheet pan and then coated in a sweet and tangy honey mustard balsamic glaze is truly a thing of beauty. Dried cranberries and candied pecans add tons of texture, flavor and color to make this delicious side dish an absolute show stopper.
I think the best part about this veggie side is that it’s a great way to combine them all into one cohesive side instead of making multiple dishes.
Why you will love this recipe
- It’s easy and comes together on one sheet pan, taking some of the stress out of preparing fancy holiday meals.
- It’s healthy and loaded with texture and sweet, savory, tangy flavor.
- It’s a serious upgrade to boring vegetable side dishes and it’s vegan friendly and gluten-free.
- It’s colorful and looks beautiful on your holiday table – a great Thanksgiving side dish!
- It’s hearty – packed with filling roasted veggies, cranberries and nuts, it’s almost substantial enough to be a main dish.
- It easily doubles or triples to accommodate a gathering of any size.
- It’s a great thing to bring to a party – especially if you’re tasked with a side dish for Friendsgiving!
- If you’re only planning to make one vegetable side dish – this is the perfect thing!
- Sometimes, I just make this for a weeknight dinner because I love it so much!
- Brussels sprouts – look for ones that are on the smaller side, firm and compact with no yellow or discolored leaves.
- Sweet potato – stick with the jewel or Beauregard varieties.
- Red onion
- Garlic powder – I prefer to use granulated over cloves of garlic in this recipe.
- Dried thyme
- Whole grain mustard – I love the texture and flavor of whole grain mustard. You can also substitute dijon mustard in a pinch!
- Dried cranberries – no sugar added.
- Candied pecans – you can definitely use regular, toasted pecans. Candied pecans just add a little something special!
- Honey – or maple syrup. This is also great with hot honey for a little bit of sweet heat.
- Balsamic vinegar
- Olive oil
- Salt and black pepper
Trim the tough ends off of the Brussels sprouts and cut in half. If they are on the larger side, quarter them. If any of the outer leaves look yellow or discolored, peel them off and discard. Some of the leaves may fall off as you prep the sprouts. Not to worry, just throw everything on the sheet pan, the loose leaves will get super crispy!
Peel and cube sweet potato into half inch chunks.
Slice red onion into half inch chunks.
Place veggies on a large baking sheet in a single layer and toss with olive oil. Season with garlic powder, dried thyme, salt and pepper. Make sure the Brussels sprouts are cut side down on the pan.
Roast at 425 degrees f for 25-30 minutes.
While the veggies are roasting, stir together mustard, honey and balsamic vinegar in a small bowl.
Pull the veggies out of the oven and toss with honey mustard glaze. Put them back in the oven for another 5 minutes until they are sticky and caramelized.
Transfer to a serving bowl or platter and top with dried cranberries and candied pecans.
Tips for recipe success
- If you are doubling or tripling the recipe, use more than one large sheet pan. You want to leave some space between the veggies while they are roasting so they get golden brown and crispy. If everything is too close together, they will steam instead of roast.
- Place the Brussels sprouts cut side down on the baking sheet for best caramelization.
- Use a nonstick baking sheet. The honey mustard glaze gets very sticky in the oven. For easier cleanup, line baking pan with parchment paper. Keep a close eye on it while the glaze is caramelizing so it doesn’t burn.
- Keep the veggies separate on the sheet pan during the first roast. This will save you in case everything isn’t cooking at the same rate. You can easily remove the Brussels sprouts from the pan and run the potatoes back in if they need a bit more time before adding the glaze.
- Leftovers will keep well in the fridge in an airtight container for 2-3 days. The veggies will lose their crispiness but it will still taste amazing!
- Swap out pomegranate seeds or dried cherries for dried cranberries.
- Add some crispy bacon on top for even more flavor.
- Swap pumpkin seeds in for pecans for a nut-free version that still has some crunch
More holiday vegetarian dishes you will love
Roasted Brussels Sprouts and Sweet Potatoes
- 1 pound Brussels sprouts trimmed and halved
- 1 large sweet potato
- 1 medium red onion
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons whole grain mustard
- 2 tablespoon s honey or maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons dried cranberries no sugar added
- ¼ cup candied pecans
- Preheat the oven to 425 degrees f.
- Trim the tough ends from the Brussels sprouts and slice in half lengthwise. Peel and cube the sweet potato into half inch chunks. Peel and cut the onion into half inch chunks.
- Arrange veggies in separate groups, in a single layer, on a nonstick or lined baking sheet. Toss with olive oil. In a small bowl, mix together salt, pepper, garlic powder and dried thyme. Toss veggies in seasoning, keeping separate on the pan. Make sure the Brussels sprouts are cut side down.
- Roast the veggies for 25 minutes. While the veggies are in the oven, stir together mustard, honey and balsamic vinegar.
- Remove the veggies from the oven and pour glaze all over. Stir with a wooden spoon to coat. Spread back out into a single layer and return to the oven to roast for another 5 minutes until glaze is sticky and caramelized.
- Transfer roasted veggies to a serving dish and top with dried cranberries and candied pecans. Serve warm.