This festive Roasted Brussels Sprouts And Sweet Potatoes crisp up beautifully on one pan, caramelized with maple syrup and mingling with toasted pecans, tart cranberries, and a silky sumac-lime butter. Finished with tangy goat cheese and fresh parsley, this effortless, vibrant side is pure holiday magic.
Why you should try this recipe
- One-pan simplicity – This entire dish comes together on a single sheet pan, meaning less time spent prepping and cleaning and more time enjoying the meal. Just toss everything together, roast, and let the oven do the work. Looking for more on pan meals? Check out my Oven-Baked Coconut Rice, or Crispy Mediterranean Potato Wedges!
- The sumac-lime butter makes all the difference – Maple roasted Brussels sprouts and sweet potatoes bring a rich, toasty sweetness, while crunchy pecans add depth (and if you can’t get enough pecans, don’t miss my Pecan Upside Down Cake). Tart cranberries brighten the dish, and the sumac-lime butter balances and ties it all together with a zesty, buttery finish. Trust me, you don’t want to skip it!
- Festive & crowd-pleasing – Topped with creamy goat cheese and fresh parsley, this dish bursts with color and texture. The mix of sweet, savory, tangy, and nutty flavors makes it a guaranteed hit, whether as a holiday side or a standout on any fall or winter table. Serve it alongside Classic French Mashed Potatoes, Pommes Anna or Gougères (French Cheese Puffs) for peak holiday magic.
Get 5 Days of 30-Minute Vegetarian Dinners – FREE!
Sign up TO MY EMAIL SERIES + NEW RECIPES
The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Brussels sprouts – In season from October to February, look for small to medium-sized sprouts with bright green, tightly packed leaves. They should feel firm when squeezed—avoid any that are yellowing or have loose, wilted leaves. Smaller sprouts tend to be sweeter and more tender, so they’re your best bet for balanced roasting.
- Goat cheese – Opt for fresh, creamy goat cheese rather than aged or crumbly varieties. Its tangy, smooth texture adds just the right contrast to the warm, caramelized veggies.
- Sumac – Choose ground sumac with a deep red hue and a bright, citrusy scent. It should taste tangy and slightly tart—if it’s dull or bitter, it may be past its prime. Enjoy cooking with sumac? Try my Shirazi Salad with Sumac Dressing or Cucumber Mango Salad!
Love roasted veggies? Check out my Cauliflower Steak With Yogurt Sauce or Miso Glazed Eggplant!
How to make Roasted Brussels Sprouts And Sweet Potatoes?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prep the Brussels sprouts – Preheat the oven to 410°F (210°C). Trim the base, remove the outer leaves, and slice each sprout in half vertically.
Step 2. Prep the sweet potatoes – Trim both ends, peel, and cut them into 1-inch (2.5 cm) cubes.
Step 3. Season and arrange – Spread the Brussels sprouts and sweet potatoes on a large sheet pan in a single layer. Drizzle with olive oil, maple syrup, and kosher salt. Toss with your hands to coat evenly.
Step 4. Roast – Arrange the Brussels sprouts cut-side down for maximum caramelization. Roast for 25 minutes or until the sprouts and sweet potatoes are golden brown and tender.
Step 5. Make the sumac-lime butter – While the veggies roast, mix the butter with lime zest, sumac, and salt. Set aside.
Step 6. Add the pecans – Remove the pan from the oven, scatter the pecans over the top, and return to the oven for another 5 minutes to toast them.
Step 7. Add the final ingredients – Once out of the oven, add the dried cranberries and dollop the sumac-lime butter over the warm veggies.
Step 8. Gently toss – Using a turner spatula, carefully toss everything together until evenly coated and the butter melts into the dish. Be gentle to keep the Brussels sprouts and sweet potatoes intact.
Step. 9 Garnish and serve – Transfer to a serving dish or plates, top with chunks of fresh goat cheese and chopped parsley, and enjoy immediately!
Nim Keys – Useful Roasted Brussels Sprouts And Sweet Potatoes Tips
- Choose the right Brussels sprouts – Go for small to medium-sized sprouts with bright green, tightly packed leaves. They should feel firm when squeezed—skip any that are yellowing or have loose, wilted leaves. Smaller sprouts tend to be sweeter and more tender.
- Give them space – Don’t overcrowd the pan! If the Brussels sprouts are too close together, they’ll steam instead of roasting, leaving them soft instead of crisp. Spread them out in a single layer for the best texture.
- Hands off while roasting – While I usually recommend flipping roasted veggies halfway through cooking (like in my Mutabbal or Muhammara), this recipe is an exception. Keeping the Brussels sprouts cut-side down allows them to develop a deep, golden crust while the insides turn perfectly tender. Flipping too soon can disrupt that beautiful caramelization.
Wine Pairing🍷
OFF-DRY RIESLING
An off-dry Riesling works wonders with this dish, as its mild sweetness complements the maple syrup and cranberries, while its acidity cuts through the richness of the roasted veggies and creamy goat cheese.
Wine Appellation Suggestion:
Riesling from Mosel, Germany (look for Kabinett, meaning “off-dry” on the label)
Recipe FAQs
Absolutely! Simply omit the goat cheese or swap it for a plant-based alternative. For the sumac-lime butter, use vegan butter for a completely dairy-free option.
Yes! Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants. Roasting enhances their natural sweetness while preserving their nutrients. Plus, this dish includes healthy fats from pecans and olive oil, making it both nutritious and delicious.
Yes, but for the best texture, it’s ideal to roast them fresh. If needed, you can roast the Brussels sprouts and sweet potatoes a few hours ahead, then reheat them in a 375°F (190°C) oven for 10 minutes before serving. Wait to add the goat cheese, cranberries, and sumac-lime butter until just before serving for the best flavor.
Technically, yes, but they won’t have the same crisp texture after thawing. If you do freeze them, store them in an airtight container for up to 2 months. Reheat in the oven at 400°F (200°C) until warmed through and slightly crisp again. However, for the best flavor and texture, fresh is always best!
If you tried this Roasted Brussels Sprouts And Sweet Potatoes or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Festive Roasted Brussels Sprouts And Sweet Potatoes
PRINT SAVEINGREDIENTS
- 1.1 pounds (500 g) Brussels sprouts
- 1.1 pounds (500 g) sweet potatoes
- heaping ⅓ cup (55 g) dried cranberries
- ½ cup (80 g) raw pecans
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
For the sumac-lime butter
- ¼ cup (60 g) unsalted butter (soft, at room temperature)
- zest of 1 lime
- ½ teaspoon sumac
- ¼ teaspoon kosher salt
To garnish
- ½ cup (100 g) fresh goat cheese
- 2 tablespoons flat-leaf parsley (thinly chopped)
INSTRUCTIONS
- Prep the Brussels sprouts – Preheat the oven to 410°F (210°C). Trim the base, remove the outer leaves, and slice each sprout in half vertically.
- Prep the sweet potatoes – Trim both ends, peel, and cut them into 1-inch (2.5 cm) cubes.
- Season and arrange – Spread the Brussels sprouts and sweet potatoes on a large sheet pan in a single layer. Drizzle with olive oil, maple syrup, and kosher salt. Toss with your hands to coat evenly.
- Roast – Arrange the Brussels sprouts cut-side down for maximum caramelization. Roast for 25 minutes or until the sprouts and sweet potatoes are golden brown and tender.
- Make the sumac-lime butter – While the veggies roast, mix the butter with lime zest, sumac, and salt. Set aside.
- Add the pecans – Remove the pan from the oven, scatter the pecans over the top, and return to the oven for another 5 minutes to toast them.
- Toss everything together – Once out of the oven, add the dried cranberries and dollop the sumac-lime butter over the warm veggies. Using a turner spatula, gently toss everything together until evenly coated and the butter melts into the dish, being careful not to smash the Brussels sprouts and sweet potatoes.
- Garnish and serve – Transfer to a serving dish or plates, top with chunks of fresh goat cheese and chopped parsley, and enjoy immediately!
NOTES
- Choose the right Brussels sprouts – Go for small to medium-sized sprouts with bright green, tightly packed leaves. They should feel firm when squeezed—skip any that are yellowing or have loose, wilted leaves. Smaller sprouts tend to be sweeter and more tender.
- Give them space – Don’t overcrowd the pan! If the Brussels sprouts are too close together, they’ll steam instead of roasting, leaving them soft instead of crisp. Spread them out in a single layer for the best texture.
- Hands off while roasting – Resist the urge to flip! Leaving the Brussels sprouts cut-side down lets them develop a deep, golden crust while the insides turn perfectly tender. Flipping then can prevent that beautiful caramelization.
Easy and so tasty!