Roasted Brussels Sprouts and Sweet Potatoes

roasted brussels sprouts with sweet potatoes side dish

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Roasted Brussels Sprouts and Sweet Potatoes

Brussels sprouts and sweet potatoes make such a wonderful combination! These are roasted until golden and caramelized with a honey cinnamon glaze.

Prep Time10

Cook Time30

Total Time40

Course: Salad, Side Dish

Cuisine: American

Servings: people

Calories: 395kcal

Author: Tania

Equipment

2 Extra large sheet pans that don't warp

Ingredients

1½ pounds sweet potatoes peeled and cut into 1-inch cubes, about 2 large sweet potatoes
1½ pounds Brussels sprouts trimmed and halved from top to bottom
Olive oil
Salt and pepper
1 teaspoon garlic powder divided
½ teaspoon smoked paprika
½ cup chopped pecans plus more for garnish
½ cup pomegranate seeds plus more for garnish
¼ cup crumbled feta cheese

Honey Cinnamon Glaze:

¼ cup honey
2 tablespoons unsalted butter, melted
½ tablespoon apple cider vinegar
⅛ scant teaspoon ground cinnamon or to taste, "scant" means slightly less than a full teaspoon.

Instructions

Preheat oven and sheet pans to 430°F. Place two large sheet pans in the oven while it preheats. Tip: Preheating the sheet pans will create a really nice golden brown color on the veggies.
Season and roast sweet potatoes: Add the cubed sweet potatoes into the first preheated sheet pan. Toss with a few generous drizzles of olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, salt, and pepper. Toss to combine. Transfer to the oven and roast for 20 minutes.
Season and roast Brussels sprouts: Add the cubed sweet potatoes into the second preheated sheet pan. Toss with the remaining ½ tsp garlic powder, salt and pepper generously. Roast for 15 minutes.
Make the glaze: Meanwhile, whisk together the honey, melted butter, apple cider vinegar, and cinnamon. Note: Start with a small amount of cinnamon and adjust the glaze to taste. I used just a little less 1/8 teaspoon.
Glaze and finish roasting: Once roasted, drizzle the glaze over both vegetables right on the sheet pans (use half of the glaze for the sweet potatoes and the other half on the Brussels sprouts). Toss to coat. Return to the oven and finish roasting for another 5-8 minutes, until tender and caramelized.
Combine: Let the veggies cool down for a few minutes. Then, in a large serving bowl, combine both vegetables, and toss with chopped pecans and pomegranate seeds.
Garnish and serve: Top with crumbled feta, more pomegranate seeds, and chopped pecans. Serve warm, at room temperature, or chilled.

Notes

Why preheat the sheet pans: A hot pan gives the roasted process a head start, resulting more a better golden crust and caramelization.
Use sheet pans that don’t warp in high heat. See “Equipment” above for recommendations.
Do not use parchment paper or foil, as direct contact with the hot metal pan creates the best crust.
Don’t overcrowd the pans, otherwise they will steam instead of roast.
Roast sprouts flat-side down: Place Brussels sprouts flat-side down and resist the urge to flip them early. I actually don’t even flip them until the glazing step.
Watch the glaze: Monitor closely during the final 5 to 8 minutes after adding the honey glaze, as it can burn quickly.
Time the toppings: Add the feta, pecans, and pomegranate seeds right before serving.
Prep ahead: Prep raw veggies and glaze, or fully roast the dish up to 2 days in advance. Add toppings just before serving.
Make ahead and storage: Roast and let cool 1 day ahead. Keep in an airtight container in the fridge. Reheat (or serve chilled) and add the toppings.

Substitutions and Variations

Nuts: Swap pecans for walnuts, candied pecans, or use pepitas for a nut-free option.
Cheese: Substitute feta with goat cheese or shaved Parmesan.
Fruit: Replace pomegranate seeds with dried cranberries, raisins, or apricots.
Use maple syrup instead of honey.
Mix-ins: Add crispy bacon, butternut squash, parsnips.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition