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, it's gluten-free, vegan and vegetarian.

Brussels Sprouts | Shallot Sweet Potatoes | Olive Oil Balsamic Vinegar | Honey Dried Cranberries | Pecans Garlic | Salt | Pepper

key ingredients

Cut the hard end off each brussels sprout, remove outer leaves, and cut in half. Peel sweet potatoes, chop into bite-sized pieces, and combine with the brussels sprouts.

Prep veggies

Add shallots and minced garlic. Whisk olive oil, balsamic vinegar, honey, salt and black pepper and pour over the vegetables, then spread them out on a baking sheet.

make sauce

Roast for about 35-40 minutes, turning halfway through. Place in a serving dish and toss in the pecans and dried cranberries.

roast veggies


serve &

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