Roasted Brussels Sprouts with Sweet Potatoes

Roasted Brussels Sprouts with Sweet Potatoes

Double the veg, double the fun and all in one pan.


  • 2 lbs small Brussels sprouts, ends trimmed, outer leaves removed and halved.
  • 3 Tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 2 large sweet potatoes, cut in 1″ dice
  • 1/2 tsp cinnamon
  • 3 Tbsp maple syrup (the real deal not the fake stuff)
  • 2 C toasted pecan halves
  • 1/2 C dried cranberries
  • 3 Tbsp crumbled goat cheese


  1. Preheat oven to 400 F.
  2. Toss sprouts in half the olive oil and 1 tsp sale and place on a rimmed baking sheet.
  3. Stir sweet potatoes, cinnamon and 1 1/2 Tbsp of maple syrup, rest of the olive oil and salt on a separate baking sheet.
  4. Bake the veg for 20 to 25 minutes, stirring and rotating the pans half way through.
  5. Stir the veggies together with the pecans and cranberries in a large bowl. Stir in the rest of the maple syrup and stop with the crumbeld goat cheese.

Serves 8



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