Roasted Brussels Sprouts and Sweet Potatoes with pecans and cranberries is an excellent holiday side dish! Loaded with veggies and nuts, it is a healthy side for Thanksgiving dinner, Christmas, or simply when you crave it!! Vegetarian and gluten-free recipe!!
In this post, I'm sharing how to roast brussels sprouts and sweet potatoes in an oven, skillet, and an air-fryer.
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Brussel sprouts and sweet potatoes are two of my favorite veggies of the fall season.
I prefer to bake them and add them to salads since they add volume and keep me full longer. Also, I can prep them on weekends making it easy peasy!!
If you are one of those who don't like brussels sprouts I would encourage you to try them this way and am sure you will love it!!
My kids devoured them so that speaks volumes about how delicious this side is.
Sweet potato and brussels sprouts is
- healthy side dish
- can be made ahead
- the perfect balance of sweet, tangy, and spicy
- can be served on its own as a side or together with greens as a salad
- vegetarian and gluten-free and can be made vegan
Roasted sweet potatoes and brussels sprouts is a quick and easy holiday side dish that is perfect for the Thanksgiving menu or even as an everyday side.
Both sweet potato and brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a nutritious addition to your diet.
The best part about this recipe is, it is really easy to put together and can be made ahead of time.
The leftovers are equally delicious too, hot as well as cold!!
To make this side dish, the main veggies sweet potatoes, and brussels sprouts along with onions and garlic, are coated with olive oil and spices curry powder, paprika, garlic powder, salt, pepper.
These are then roasted in the oven or air fryer until golden and crispy.
Nuts like dried cranberries and crunchy pecans are added for more texture, flavor, and crunch.
It's finished with parmesan cheese, a splash of maple syrup, and a dash of lemon juice that brings this dish together.
Not to forget the cilantro that adds an element of freshness to this dish.
You can serve it as a side or as a salad by adding some greens to it or some grains to make it more filling. Either way, it is super delicious!!
Recipe Ingredients
- Veggies and aromatics - Brussel sprouts, sweet potatoes, red onions, and garlic cloves.
- Spices - curry powder, paprika (or red chili powder), garlic powder, salt, black pepper
- Liquid ingredients - Extra virgin olive oil, Maple syrup, and lemon juice
- Other ingredients - parmesan cheese, and cilantro.
- Nuts - pecans (or walnuts or sliced almonds), dried cranberries (or raisins)
Step by step recipe (Oven)
Preheat your oven to 400°F. Line a baking tray with foil, grease it lightly with olive oil and keep ready.
1 - Cut the veggies. Trim your Brussels sprouts by cutting off the brown end and pull off any yellow leaves. Cut the large ones in half as we want them to be approximately the same size. Add to a large bowl.
Peel your sweet potato and chop into 1-2 inch pieces. Add to the bowl too.
Peel and chop 1 red onion into cubes and add that to the bowl. Slice 2 cloves of garlic and add it to the bowl.
2 - Pour olive oil over the vegetables and add in the spices (curry powder, paprika, garlic powder, salt, pepper).
3 - Stir until well combined and each veggie is evenly coated.
4 and 5 - transfer to the lined and greased baking tray and bake at 400°F for about 25-30 mins until the veggies are done (fork tender) and golden brown.
Do not overcrowd the pan, else the veggies will steam and not crispy up. Do it in batches if needed or use 2 pans.
6 - Transfer the veggies to the same bowl we used for mixing earlier and to it add maple syrup while it is still warm.
7 -10 - Add in the cranberries, cilantro, grated cheese, 1-2 tablespoons lemon juice (as per taste).
11 - Last but not least add the crunchy pecans or walnuts just when ready to serve.
12 - Toss everything together and serve garnished with fresh cilantro and serve warm or at room temp.
Air fryer Method
To make sweet potatoes and brussels sprouts in the air fryer, follow the same steps as 1 to 3 mentioned in the Oven method to cut and coat the veggies.
Work in batches without overcrowding the air fryer basket. Spray the lined filter with oil and add the first batch of veggies and bake at 370F for 8-10 mins rotating halfway through.
The veggies roast faster in the air-fryer and the time may vary based on the brand. Keep a close watch after 6 mins as they can go from done to burn very quickly.
Variations
This salad is very nutritious and filling on its own but here are a few more variations to try!
- Add other veggies to it like roasted cauliflower, broccoli, potatoes, or red bell pepper.
- Serve the roasted brussels sprouts and sweet potatoes with balsamic glaze.
- Add quinoa, rice, wild rice, or pasta to make it a more filling and complete meal
- Add arugula, spinach, or your choice of salad leaves to make it a salad.
Recipe Tips and Notes
Cut veggies the same size so they can cook together at the same time. The uneven size will result in one being overcooked or undercooked.
That sliced garlic adds a lot of flavors and a little goes a long way so don't skip it.
Do not overcrowd the pan. Overcrowding will cause the veggies to steam and they won't roast and get caramelized. Do in batches if needed or use 2 pans.
Place the Brussels sprouts cut-sides down on the baking sheet because they will get nice and caramelize on that side.
Leftovers can be stored refrigerated in an airtight container for 3-4 days. Just cool completely before storing them.
To reheat, spread out evenly on a baking tray and roast for about 5-10 mins at 400°F until crispy.
To make it vegan, skip the cheese or use a vegan alternative.
FAQ's
Yes, roast the veggies in batches in a pan using oil as required. Keep tossing intermittently to prevent sticking. Do not cover the pan and cook until fork-tender and golden about 20-30 mins.
Overcooking and steaming (instead of being roasted) can cause the brussels sprouts to turn mushy. Make sure to space them out without overcrowding on a baking sheet to prevent steaming. Also depending on the sprout size, baking time will vary so keep a close watch.
Yes, to make it ahead of time but don't add nuts as they might lose their crunch. Allow to cool and store covered refrigerated.
When ready to serve. Reheat at 400°F for about 5-10 minutes or until crisp. Add toasted pecans and serve.
Hope you enjoy this Roasted Brussel Sprouts and Sweet Potatoes recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 1 pound brussels sprouts approx 3 cups chopped
- 1 large sweet potato (approx 400 gms), 2 cups chopped
- 1 red onion cut into cubes
- ¼ cup dried cranberries
- ¼ cup pecans or walnuts or almonds
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- 1 teaspoon curry powder
- ¼ teaspoon garlic powder
- ½ teaspoon paprika or red chili powder, adjust to taste
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice adjust to taste
- ¼ cup parmesan cheese shredded
- ¼ cup cilantro chopped
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Instructions
- Preheat your oven to 400°F. Line a baking tray with foil, grease it lightly with olive oil and keep ready.
- Trim your Brussels sprouts by cutting off the brown end and pull off any yellow leaves. Cut the large ones in half as we want them to be approximately the same size. Add to a large bowl.
- Peel your sweet potato and chop into 1-2 inch pieces. Add to the bowl too.
- Peel and chop 1 red onion into cubes and add that to the bowl. Slice 2 cloves of garlic and add it to the bowl.
- Pour olive oil over the vegetables and add in the spices (curry powder, paprika, garlic powder, salt, pepper). Stir until well combined and each veggie is evenly coated.
- Transfer to the lined and greased baking tray and bake at 400°F in an oven for about 25-30 mins until the veggies are done (fork tender) and golden brown. (or air fry at 370°F for 8-10 mins in batches)Do not overcrowd the pan, else the veggies will steam and not crispy up. Do it in batches if needed or use 2 pans.
- Transfer the veggies to the same bowl we used for mixing earlier and to it add maple syrup while its still warm.
- Add in the cranberries, cilantro, grated cheese, 1-2 tablespoons lemon juice (as per taste).
- Last but not least add the crunchy pecans or walnuts just when ready to serve.
- Toss everything together and serve garnished with fresh cilantro and serve warm or at room temp.
Notes
- Cut veggies the same size so they can cook together at the same time. The uneven size will result in one being overcooked or undercooked.
- That sliced garlic adds a lot of flavors and a little goes a long way so don't skip it.
- Do not overcrowd the pan. Overcrowding will cause the veggies to steam and they won't roast and get caramelized. Do in batches if needed or use 2 pans.
- Place the Brussels sprouts cut-sides down on the baking sheet because they will get nice and caramelizing on that side.
- Leftovers can be stored refrigerated in an airtight container for 3-4 days. Just cool completely before storing them.
- To reheat, spread out evenly on a baking tray and roast for about 5-10 mins at 400°F until crispy.
- To make it vegan, skip the cheese or use a vegan alternative.
Jennifer A says
I really liked this recipe. Will make repeatedly going forward. So crispy and flavorful. The spices and maple syrup was the right balance.
Thank you!
Shweta Arora says
Thank you so much! I’m so glad you enjoyed it and that it’s going into your repeat rotation.
Sara says
Made for Thanksgiving, and it was delicious! Roasted for 20 min the day before, and finished in the oven today. Just scrumptious!! Will be making on repeat from now on!!
Shweta Arora says
Thanks Sara. So happy to hear that! I love that you prepped it ahead, makes holidays so much easier!
Marilyn L says
Love this recipe -- delicious and healthy, with two of my favorite foods. I skip the parmesan and cilantro, and is walnuts if I don't have pecans. Overall, great dish to make lots of!
Shweta Arora says
Thank you! So glad you love it!
Robyn says
This recipe was way better than I thought it would be. It smelled amazing while it was cooking, and it tasted really good. I accidentally added the cranberries and pecans to it before putting it in the oven (oops), but the pecans turned out well, and the cranberries were only slightly overcooked (I’m gonna cook the pecans in the oven again next time, but add the cranberries after everything’s been cooked).
I excluded the cilantro since I don’t like it, and I put closer to 1/3 cup of pecans in it. Anyways, I highly recommend this recipe. My parents and I loved the recipe.
Shweta Arora says
Thank you for trying the recipe and sharing your experience! I'm glad to hear it turned out well, even with the adjustments. Your plan to add the cranberries after cooking sounds like a great idea for next time. Happy cooking!
Beth L. says
I tried this recipe last night. I made it exactly as directed, and it was excellent! I will be saving this recipe, and plan to make it for dinner guests in the near future. Love it!
Shweta Arora says
Thank you so much for making it and sharing this review! Means a lot! I am so glad you love it!
Taylor says
Would it work to swap the dried cranberries for pomegranate seeds? Thank you for your advice!
Shweta Arora says
Yes, you can add pomegranate seeds too.
Becky says
Made this today with some pork chops. I made extra seasoning to put on them to match the flavors….delicious!
Shweta Arora says
Thank you! Happy to know you loved it!
Marlene says
I really like this dish and I’m not normally a fan of Brussels sprouts or sweet potatoes.
Shweta Arora says
Hi Marlene, thank you! Glad to know that!!
Tammie says
I have never used Curry until this dish. The dish is delicious! Thank you so much for this recipe
Shweta Arora says
Thank you for trying!! Glad you liked it!!
Nicole says
Can you make this the day before?
Shweta Arora says
Yes, you can make it ahead of time but don't add nuts as they might lose their crunch. Allow to cool and store covered refrigerated. When ready to serve. Reheat at 400°F for about 5-10 minutes or microwave. Add toasted pecans and serve.
Chelsea says
Hi Shweta, we are going to make this as a side dish for a get-together. I absolutely cannot stand the taste of cilantro (it tastes like soap to me), would Thai Basil be an acceptable garnish substitute? Or would it change the taste of the dish entirely? Thanks in advance!
Shweta Arora says
Hi Chelsea, I'm so excited for you to make this for your get-together. You can skip cilantro or replace it with parsley. You could use Thai basil but yes that will add a different flavor. I think it would still be delicious!! You might want to try it on a smaller quantity with Thai basil and see if you like it.
Swapna says
Tried it today and was very delicious!! A quick healthy side dish:) My family loved it and I will be making it again.
Shweta Arora says
Thank you, Swapna for trying and sharing your feedback:) Glad to know you and your family loved it!!
Swapna says
Tried it today for brunch and it was very delicious!! My family loved it. A perfect side dish indeed. Will make it again:) Thanks!!!
Shweta Arora says
Thanks again Swapna 🙂 Please try some other recipes too, am sure you will like them as well!!