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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.
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5 from 10 votes

Roasted Brussels Sprouts and Sweet Potatoes

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dishes
Cuisine: American
Servings: 4
Calories: 298kcal
Author: Jessica

Equipment

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.

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: 298kcal | Carbohydrates: 49g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 479mg | Potassium: 802mg | Fiber: 8g | Sugar: 24g | Vitamin A: 12926IU | Vitamin C: 101mg | Calcium: 95mg | Iron: 3mg