Roasted Brussel Sprouts and Sweet Potatoes

5 from 1 vote

Roasted Brussel Sprouts and Sweet Potatoes

These roasted brussel sprouts and sweet potatoes are a one-pan recipe and require minimal ingredients. They're sweet and savory and perfect for a dinner party or holiday side dish.

Prep Time10

Cook Time20

Total Time30

Course: Holidays, Side Dish

Cuisine: American

Servings:

Calories: 336kcal

Author: Julie Maestre

Ingredients

2 lbs brussel sprouts stems removed and sliced in half
1 sweet potato peeled and cut into 1/2 inch cubes
1 tablespoon balsamic vinegar
1 tablespoon honey
¼ cup goat cheese
¼ cup walnuts
¼ cup dried cranberries
2 tablespoons olive oil
salt and pepper to taste

Instructions

Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
Place the cubed sweet potatoes and sliced brussel sprouts on the prepared baking sheet and coat with olive oil. Season generously with salt and pepper and bake for 15 minutes.
Once the 15 minutes are up, remove them from the oven, drizzle the honey and balsamic over the veggies and add the walnuts and dried cranberries. Place it back in the oven and bake for an additional 4-5 minutes.
Top it off with goat cheese, check for seasoning, and enjoy!

Notes

Season the sweet potato cubes and brussel sprouts generously with salt and pepper for best results.
Don't cover! Bake it uncovered.
Top it off with goat cheese and check for seasoning right before serving.
Feel free to include bacon or pancetta.

Nutrition