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.
Servings: 4
Calories: 298kcal
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 tablespoons 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
- 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.
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