Maple Roasted Brussel Sprouts and Sweet Potatoes with Cranberries and Pecans

By sjhelling

This is a fantastic side dish that everyone can enjoy! It checks a lot of boxes: vegetarian/vegan, gluten free, paleo and dairy free. This makes it a great option if your family and friends diets are pretty diverse! It’s fairly effortless and low-maintenance to throw together, but packed full of flavor. Almost all the ingredients get thrown into a casserole dish and stirred together before going into the oven. The pecans are added in shortly before the end to prevent them from burning. Even brussels sprouts haters will enjoy this recipe!

Ingredients

• 4 cups Brussels sprouts (approximately 1 lb)
• 2 medium sweet potatoes , peeled and cut into 1/2-inch pieces
• 1 cup fresh or frozen cranberries
• 2 shallots , cut into wedges
• 4 tbsp olive oil
• 3 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp cinnamon
• 1 tbsp freshly chopped rosemary
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/3 cup pecans

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Preheat oven to 425°f.
2. Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.
3. In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and shallots.
4. In a small bowl whisk together the olive oil, maple syrup, balsamic, cinnamon, rosemary, salt and pepper. Pour over the veggies and toss to coat.
5. Roast in preheated oven for 25 minutes. Add in the pecans, toss, and roast for another 10 minutes. Sweet potatoes should be fork-tender. If not, roast another 5-10 minutes, keeping a close eye to ensure pecans do not burn. Enjoy!