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Roasted Sweet Potatoes and Brussels Sprouts

A bright and cozy dish featuring caramelized sweet potatoes and crispy Brussels sprouts, perfect for your Friendsgiving potluck.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 35 minutes
Temps total 50 minutes
Portions: 6 servings
Type de plat: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Optional: pinch of red pepper flakes, 1/4 cup toasted pecans, 1/4 cup dried cranberries

Method
 

Preparation
  1. Heat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
  2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread in a single layer.
Cooking
  1. Roast for 20 minutes. Stir, then roast 10 to 15 minutes more, until tender and golden in spots.
  2. In a small bowl, whisk maple syrup, Dijon, and vinegar. Drizzle over hot veggies and toss to coat.
  3. Top with pecans and cranberries if using. Taste and adjust salt. Serve warm or at room temperature.

Notes

Cut everything roughly the same size for even cooking. Don't crowd the pan or you'll steam instead of crisp. If bringing to someone else's home, keep the glaze in a jar and toss it on right before serving.