Festive Roasted Brussels Sprouts And Sweet Potatoes

5 from 1 vote

Festive Roasted Brussels Sprouts And Sweet Potatoes

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.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Western

Diet: Vegetarian

Servings:

Calories: 469kcal

Author: Ninon Michels

Ingredients

1.1 pounds Brussels sprouts
1.1 pounds sweet potatoes
heaping ⅓ cup dried cranberries
½ cup raw pecans
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt

For the sumac-lime butter

¼ cup unsalted butter (soft, at room temperature)
zest of 1 lime
½ teaspoon sumac
¼ teaspoon kosher salt

To garnish

½ cup fresh goat cheese
2 tablespoons flat-leaf parsley (thinly chopped)

US Customary - Metric

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.

Nutrition