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Bowl of roasted brussels sprouts and sweet potatoes with bowl of dry cranberries at side

Roasted Brussels Sprouts and Sweet Potatoes

Shweta Arora
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, vegetarian and gluten free side for Thanksgiving dinner, Christmas, or simply when you crave it!!
5 from 11 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 6
Calories 225 kcal


  • 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


  • 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.


  • 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.


Calories: 225kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 302mg | Potassium: 497mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6011IU | Vitamin C: 69mg | Calcium: 108mg | Iron: 2mg
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