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Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes

Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes - recipe card
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This vibrant side dish features caramelized Brussels sprouts and tender sweet potatoes roasted together until golden and crispy. The natural sweetness of the potatoes balances the earthy, nutty flavor of the sprouts, all enhanced with a hint of maple and a tangy balsamic glaze.

Ingredients

Scale
  • 1 lb (450g) Brussels sprouts, trimmed and halved lengthwise
  • 1 lb (450g) sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, roughly chopped (optional)

Instructions

  1. Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for easy cleanup and even browning.
  2. In a large bowl, combine the halved Brussels sprouts and sweet potato cubes. Drizzle with olive oil, maple syrup, balsamic vinegar, and add the minced garlic, salt, and pepper. Toss well to coat every piece evenly.
  3. Arrange the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. If they are too close together, they will steam instead of roast, resulting in less caramelization. Use two baking sheets if necessary.
  4. Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and charred at the edges and the sweet potatoes are fork-tender. The natural sugars will caramelize, creating a golden, slightly sticky exterior.
  5. Remove from the oven and let rest for 2 minutes. Transfer to a serving platter and sprinkle with dried cranberries and chopped pecans, if using. Serve warm.
  6. Optional: For extra tang, drizzle with an additional teaspoon of balsamic vinegar just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes until heated through and crispy. This dish can also be frozen after roasting, but the texture may soften; to freeze, let cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Reheat from frozen directly in a 375°F (190°C) oven for 15-20 minutes.

Nutrition

Keywords: roasted Brussels sprouts, sweet potato recipe, roasted vegetables, Thanksgiving side, easy side dish, healthy vegetable dish, maple balsamic, caramelized sprouts, vegetarian side, gluten-free recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-roasted-brussel-sprouts-and-sweet-potatoes/