Roasted Sweet Potatoes and Brussels Sprouts
Roast sweet potatoes and Brussels sprouts at 400°F with a maple-balsamic glaze.Add dried cranberries during the final 10 minutes of roasting.Serve warm for an easy sweet, savory, and colorful side dish.
Ingredients
- 2 sweet potatoes peeled and cut into cubes
- 1 pound Brussels sprouts cleaned and halved
- 2 garlic cloves peeled and finely chopped
- 3 tablespoons olive oil
- 1/2 cup dried cranberries
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the chopped garlic, olive oil, maple syrup, and balsamic vinegar. Whisk until well blended.
- Add the cubed sweet potatoes and halved Brussels sprouts. Toss thoroughly until the vegetables are evenly coated with the maple-balsamic mixture. Season with salt and black pepper.
- Transfer the vegetables to a large baking dish or rimmed baking sheet. Spread them into an even layer so they have enough room to roast.
- Roast for 20 minutes.
- Remove the pan from the oven. Add the dried cranberries and gently toss them with the vegetables.
- Return the Roasted Sweet Potatoes and Brussels Sprouts to the oven and roast for another 10 minutes, or until the sweet potatoes are tender and the Brussels sprouts have caramelized edges.
- Taste and adjust the salt and pepper if necessary. Serve warm directly from the baking dish or transfer to a serving platter.
Notes
For extra crunch, sprinkle toasted pecans or walnuts over the vegetables just before serving.
You can substitute dried cherries for the cranberries if desired. For a less sweet variation, reduce the dried fruit or maple syrup according to taste.
These roasted sweet potatoes and cranberries pair nicely with roasted chicken, grilled fish, baked salmon, rice dishes, or other vegetable-based mains.
For a festive meal, serve them alongside several warm side dishes as part of a larger holiday spread.