Eat & Drink Gluten Free Thanksgiving Recipes Vegetable dishes

Roasted Sweet Potato Recipe With Brussels Sprouts

Name: Roasted Sweet Potato and Brussels Sprouts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 15
Cuisine: European
Ingredients: 5 cups sweet potato cubed (approx) - we used 3 sweet potatoes; 3 cups Brussels sprouts halved; 4 tbs olive oil - divided; 3 tbs maple syrup + 1 tbs extra; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 2 cups pecan halves; 1 cup dried cranberries; pinch of salt

by Tonya Staab November 16, 2021

Jump to Recipe Print Recipe

Are you looking for a delicious Thanksgiving side dish? You will love this roasted sweet potato recipe with Brussels sprouts and pecans.

There is a traditional Thanksgiving dish that I just cannot bring myself to make or serve; sweet potato casserole with marshmallows. I absolutely love sweet potato and I love marshmallows, and although I’m sure I would probably like this dish, I still can’t make it or serve it.

If you love sweet potatoes as much as I do and are looking for a different way to serve them for Thanksgiving, try my roasted sweet potato recipe. I made this recipe along with my Kentucky Hot Brown dip for a recent potluck Friendsgiving dinner that had about 20 people in attendance.

Thanksgiving side dish of roasted sweet potatoes and brussels sprouts with cranberries and pecans — Roasted sweet potatoes and Brussels sprouts with pecans and cranberries.

Roasted sweet potato recipe with Brussels sprouts

This recipe uses very simple ingredients and has extra flavor thanks to the maple syrup added to it.

Ingredients to make roasted sweet potato and brussels sprouts side dish for Thanksgiving. — Ingredients to make a Thanksgiving side dish with sweet potatoes, pecans, cranberries, and Brussels sprouts.

If you are cooking this dish for your immediate family, you can halve the ingredients. If you are cooking it for a large group as we did, then separate the vegetables for roasting onto their own baking trays.

instructions for roasting sweet potato and Brussels sprouts. — Cubed sweet potato and halved Brussels sprouts on baking trays for roasting.

roasted sweet potatoes and brussels sprouts with pecans and cranberries

Roasted Sweet Potato and Brussels Sprouts

Serves: 15 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 21 voted )

Ingredients

5 cups sweet potato cubed (approx) - we used 3 sweet potatoes
3 cups Brussels sprouts halved
4 tbs olive oil - divided
3 tbs maple syrup + 1 tbs extra
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups pecan halves
1 cup dried cranberries
pinch of salt

Instructions

Preheat the oven to 400F
You will need 2 baking sheets - one lined with parchment paper, and one lined with aluminum foil.
Add Brussels sprouts, salt, and 2 tablespoons of oil to a bowl and toss them together. Once the Brussels sprouts are coated put them onto the baking tray lined with aluminum foil. Spread them out into a single layer all on the same side (so you can turn them halfway and know which ones have been turned).
Add sweet potato cubes, 1 tablespoon of oil, maple syrup, nutmeg, and cinnamon to a bowl and toss them together. Once the sweet potato is coated, turn these onto the baking tray with parchment paper and spread into a single layer.
Put the trays into the oven (side by side if you can) and roast for 20 minutes. Turn both the Brussels sprouts and sweet potato cubes over. Return to the oven. The Brussels sprouts will probably only need another 5-10 minutes, but the sweet potatoes can go back in for about 15 minutes.
Heat the remaining oil in a cast-iron skillet. Add the pecans and toss lightly, cooking them for no longer than 5-minutes until they are a slightly darker color.
Add all of the ingredients (including the extra maple syrup) to a roasting pan (we used the pan we would serve the dish in). Put it back into the oven for 5-10 minutes.