Description
Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans is a delightful side dish that beautifully balances sweet and savory flavors. The earthy Brussels sprouts paired with naturally sweet roasted sweet potatoes create a comforting medley, while tart cranberries and crunchy pecans add texture. Drizzled with pure maple syrup, this colorful dish is perfect for holiday gatherings or cozy dinners, impressing both family and friends alike.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 lb sweet potatoes, diced into 1-inch cubes
- 1 cup dried cranberries
- 1 cup raw pecans
- ¼ cup pure maple syrup
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim Brussels sprouts; cut in half. Peel and cube sweet potatoes.
- In a large bowl, combine Brussels sprouts, sweet potatoes, cranberries, pecans, olive oil, maple syrup, salt, and pepper. Toss until coated.
- Spread the mixture on a lined baking sheet, ensuring space between pieces.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Substitute pecans with walnuts or almonds for a different flavor profile. Add crumbled feta cheese or a sprinkle of cinnamon for extra flavor. Store leftovers in an airtight container for up to four days.