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A sheet pan of roasted sweet potatoes and Brussels sprouts with pecans and cranberries
Print Recipe

Maple Roasted Sweet Potato and Brussel Sprouts

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 215kcal

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pecan halves
  • 1/3 cup dried cranberries

Instructions

  • Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potatoes.
  • Drizzle the olive oil and maple syrup over the vegetables, then sprinkle with salt and black pepper.
  • Toss the mixture thoroughly until vegetables are evenly coated with the oil and syrup.
  • Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.
  • Roast for 20 minutes, then remove from oven and toss with a spatula to ensure even caramelization.
  • Add the pecan halves to the baking sheet and return to the oven for an additional 10 minutes until vegetables are tender and edges are slightly charred.
  • Remove from oven, stir in the dried cranberries while the vegetables are still hot, and serve immediately.