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overhead view of white platter containing baked Brussels sprouts, sweet potatoes, pecans and cranberries surrounded by bowls of pecans and cranberries, and blue and white striped dishtowel
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Oven Roasted Sweet Potatoes and Brussels Sprouts

Oven-roasted Sweet Potatoes and Brussels Sprouts bring the perfect balance of savory and sweet. This easy autumnal side dish combines veggies with cranberries, pecans, and a drizzle of maple syrup to create a seasonal spread that’s delightful for holidays or gatherings.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 206kcal
Author Jennifer Draper

Equipment

  • Sheet pan
  • Parchment paper

Ingredients

  • 1 pound Brussels sprouts trimmed and halved
  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans

Instructions

  • Preheat oven to 425 ℉ and line a large sheet pan with parchment paper for easy cleanup
  • Trim and halve Brussels sprouts, then peel and cube sweet potatoes
  • In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper
  • Spread vegetables in a single layer on sheet pan, placing Brussels sprouts cut-side down
  • Roast for 25-30 minutes, stirring halfway through, until vegetables are browned and tender
  • Drizzle with maple syrup, then toss with dried cranberries and chopped pecans, and serve warm

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat by roasting at 400 ℉ for 10 minutes in the oven or air-frying at 375 ℉ for 5 minutes to restore crispness.
  • Choose small, firm Brussels sprouts for the best flavor, and roast them cut-side down for caramelized edges.
  • Cut the vegetables into uniform pieces for even cooking.
  • Avoid overcrowding the pan to allow the edges to brown and crisp.
  • Vegetables are done when they are fork-tender and lightly caramelized.
  • For extra flavor, drizzle an additional teaspoon of maple syrup just before serving.

Nutrition

Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 255mg | Potassium: 595mg | Fiber: 6g | Sugar: 13g | Vitamin A: 11343IU | Vitamin C: 66mg | Calcium: 67mg | Iron: 2mg