Which type of sweet potatoes should I use?

I recommend sweet potatoes with an orange skin and flesh, like the jewel or garnet sweet potato varieties found in the produce section of your grocery store.

Should I peel the sweet potatoes before chopping and roasting?

For this recipe, I did peel the sweet potatoes because I have a little girl that won’t eat them with the skin on. However, you could leave the skin on and save you some time if that’s to your liking.

Can I make these roasted brussels sprouts and sweet potatoes ahead of time?

This recipe is best served right after it’s made so you can enjoy the glorious roasted caramelized flavor and crispy texture. However, if you plan to make these ahead of time, prepare to step 7. Allow vegetables to cool completely prior to storing in an airtight container in the refrigerator. When you are ready to serve, place roasted vegetables on a baking sheet and roast for about 5-10 minutes at 400°F, or in the air fryer at 400°F for about 4 minutes. Microwaving will cause the vegetables to be soggy...but still tasty! Then complete step 8 by adding in pecans and dried cranberries.

Roasted Brussels Sprouts and Sweet Potatoes

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★★★★★

5 from 1 reviews

Roasted Brussels Sprouts and Sweet Potatoes with pecans, cranberries and balsamic vinegar make for an excellent holiday side dish or a flavorful fall weeknight staple. Plus, this recipe is gluten-free, vegan and vegetarian to fit all the dietary needs in your life!

Prep Time: 14
Cook Time: 35
Total Time: 49 minutes
Yield: 4-6 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups sweet potatoes (roughly 1 large or 2 medium)
1 pound Brussels sprouts
1 shallot
2 cloves garlic, minced
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons honey
½ teaspoon salt
½ teaspoon black pepper
¼ cup dried cranberries
¼ cup pecans, chopped

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Instructions

Adjust the rack to the center of the oven. Preheat the oven to 400°F.
Prepare the brussels sprouts by cutting the hard end of each brussels sprout and remove the outer leaves. Next, cut each brussels sprouts in half and place in a large bowl.
Prepare the sweet potatoes by peeling and chopping into bite-sized pieces. Combine the sweet potatoes with the brussels sprouts in the large bowl.
Quarter the shallot and mince the garlic. Add both into the large bowl with the brussels sprouts and sweet potatoes.
Whisk the extra virgin olive oil, balsamic vinegar, honey, salt and black pepper in a small bowl and pour over large bowl with sweet potatoes, brussels sprouts, garlic and shallots.
Next, dump the large bowl on to a large baking sheet and spread the vegetables out in a single layer. Make sure not to overcrowd the vegetables. Also make sure to scrape the bowl with a spatula so all the minced garlic and balsamic vinegar mixture gets mixed and roasted with the vegetables.
Roast for about 35-40 minutes, turning halfway through.
Place in serving dish and toss in pecans and dried cranberries and enjoy!

Notes

Make sure not to overcrowd the vegetables on the baking sheet. Overcrowded vegetables will steam instead of roast, and you will lose the glorious roasted caramelized flavor and crispy texture.
Chop the vegetables so that they are about the same size. This helps them roast evenly.

Keywords: brussels sprouts, sweet potatoes, pecans, balsamic vinegar, dried cranberries, Thanksgiving

Find it online: https://homesweetfarmhome.com/roasted-brussels-sprouts-and-sweet-potatoes/