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Home » Recipes » Side Dishes

Roasted Brussels Sprouts and Sweet Potatoes

Published: Sep 27, 2022 · Modified: Sep 11, 2023 by Jessica · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 9 Comments

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Branded pinterest template with roasted brussels sprouts and sweet potatoes on a white platter.

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.

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.
A show stopping veggie side dish for your 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.

If you love sweet potatoes – definitely check out these Sweet Potato Black Bean Quesadillas and these Sweet Potato Oatmeal Pancakes!

Jump to:
  • Why you will love this recipe
  • Ingredients
  • Method
  • Tips for recipe success
  • Variations
  • More holiday vegetarian dishes you will love
  • Roasted Brussels Sprouts and Sweet Potatoes

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!
Recipe ingredients in small bowls.
All you need is some fresh produce and a few pantry ingredients.

Ingredients

  • 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

Method

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.

Three photo series of halved brussels sprouts, cubed sweet potatoes and chopped red onion.

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.

Three photo series of raw prepped veggies on sheet pan, bowl of honey mustard glaze and tossed cooked veggies with glaze on sheet pan.

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.

Roasted Brussels sprouts and sweet potatoes topped with dried cranberries and pecans on a white platter with a wooden spoon.
Top roasted veggies with dried cranberries and candied pecans to finish.

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!

Variations

  • 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

  • Chipotle Mashed Sweet Potatoes
  • Bowl of farro salad.
    Vegetarian Farro Salad with Kale and Butternut Squash
  • Roasted beets with burrata and pistachio vinaigrette
    Beets & Burrata With Pistachio Vinaigrette
  • Crispy Baked Spinach and Artichoke Stuffed Cauliflower

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @bigdeliciouslife so that I can see your snaps. For more Big Delicious Life, follow along on Instagram, Pinterest, and Facebook, or subscribe to my YouTube channel!

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.

Roasted Brussels Sprouts and Sweet Potatoes

Jessica
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.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Side Dishes
Cuisine American
Servings 4
Calories 298 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Equipment

  • Nonstick Baking Sheet

Notes

Leftovers keep well in an airtight container in the refrigerator for 2-3 days.
The glaze gets very sticky and can burn so keep a close eye once you add it and make sure you use a nonstick or lined baking sheet.

Nutrition

Calories: 298kcalCarbohydrates: 49gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 479mgPotassium: 802mgFiber: 8gSugar: 24gVitamin A: 12926IUVitamin C: 101mgCalcium: 95mgIron: 3mg
Keyword brussels sprouts, brussels sprouts and sweet potatoes, Holiday side dish, sweet potatoes, Thanksgiving side dish
Tried this recipe?Let us know how it was!
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Filed Under: All Recipes, Farmer's Market Inspired, Gluten Free Recipes, Holiday + Entertaining, Recipes, Seasonal Recipes, Side Dishes, Vegetarian Recipes Tagged With: fall, Gluten free, holiday and entertaining, Side Dishes, vegetarian

Reader Interactions

Comments

  1. Kaluhi

    November 22, 2022 at 8:37 am

    5 stars
    I love how this delicious plate, with many varied, full flavors was so simple to put together!! It was hearty, delicious and I will be making this again and again! Thank you for sharing!

    Reply
  2. Britney

    November 20, 2022 at 3:58 am

    5 stars
    The glaze with the cranberries and pecans on top was my favorite part!! Everything came together so easily and was absolutely delicious. I will be making this again for Thanksgiving.

    Reply
  3. Shani Whisonant

    November 16, 2022 at 10:44 pm

    5 stars
    It’s rare to find a dish that is as beautiful as it is delicous! Maybe I’m partial to Brussels sprouts and sweet potatoes because they’re my faves, but this is an incredible recipe! Thank you for sharing!

    Reply
  4. Taneisha

    November 16, 2022 at 9:47 pm

    5 stars
    This was such an amazing recipe! I loved the natural sweetness from the sweet potatoes paired with the crispy edges of the Brussels sprouts!

    Reply
  5. Jazz

    November 16, 2022 at 3:43 pm

    5 stars
    I love this combination of veggies during the fall and served your dish at my Friendsgiving. It was a hit! Thank you!

    Reply
  6. Krys

    November 16, 2022 at 2:26 pm

    5 stars
    Love brussels sprouts and sweet potatoes so this duo was right up my alley. I left out pecans and cranberries and added bacon, and it was the perfect combination of sweet and salt!

    Reply
  7. Robin

    November 14, 2022 at 5:10 am

    5 stars
    I enjoyed the juxtaposition of tartness and sweetness in this dish. The ease and flavor make this the ideal side for any meal including a holiday.

    Reply
  8. Marta

    November 11, 2022 at 11:24 pm

    5 stars
    I always loathed brussels sprouts, but this recipe has made me a convert! That honey balsamic vinaigrette really added the flavor I’ve been looking for in order to enjoy this veggie. Thanks for making me love them.

    Reply
  9. Lilly

    November 11, 2022 at 9:14 am

    5 stars
    I love the mustard and balsamic glaze on the veggies! It was so good. And the texture of the brussels sprouts was perfect. My family and I loved it

    Reply

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