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Our tender roasted brussel sprouts and sweet potatoes are flavored with toasted pecans and pure maple syrup.
Over the last few days we’ve been sharing a lot of Fall themed recipes on our sister-site.
For this site, we wanted to continue that trend, but do things a little differently.
It combines all the traditional flavors of Fall; like sweet potatoes, maple syrup, and toasted pecans.
However, it’s still a light dish made with fresh ingredients. Furthermore, it takes a little more time and patience to prepare.
But, trust me, it’s worth the extra effort. So, shall we get started?
How to roast brussel sprouts and sweet potatoes?
First, preheat your oven to 425 degrees F. and line a large sheet pan with parchment paper or aluminum foil.
After that, prepare your taters and vegetables. Wash and dry them.
For the sprouts, you want to peel off the loose, discolored leaves and trim away the bottoms.
Also, half them with a knife or cut them into quarters, if they’re really big.
Regarding the sweet potatoes, wash and dry them and cut them into pieces that are the same size as the sprouts.
Next, grab a large mixing bowl and toss the veggies with oil and salt.
Now, spread the potatoes and sprouts out onto the sheet pan. Place the pan into the oven to roast.
Afterward, when vegetables have roasted for 20-minutes, remove them from the oven.
Then, add the pecans and maple syrup. Sprinkle out the pecans and drizzle the veggies with the syrup.
Use a large spoon to mix everything together. That way, all the ingredients get, “dressed,” with maple syrup.
Put the pan back into the oven for about 10-minutes. Just long enough for the pecans to toast.
Last, remove the dish from the oven and serve the roasted brussel sprouts and sweet potatoes while they’re still warm.
That’s it, the recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
- You want the sprouts and potatoes to be a similar size. If not, they won’t roast evenly. The brussel sprouts may overcook by the time the potatoes are soft.
- Choose a high quality maple syrup for this recipe. Cheap brands often contain corn syrup and extra additives which can easily burn in a hot oven. Whereas, pure maple syrup goes through an intense boiling process during production. Meaning, it can hold up better to high temperatures without burning.
- While we chose pecans, you may like walnuts or almonds even better. Feel free to substitute any nut you prefer. Just keep in mind that roasting times may vary. So, keep an eye on the dish during the cooking process. Including, turning the pan in your oven, especially if your oven suffers from, “hot spots.”
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Preheat the oven to 425°F, and line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine the brussel sprouts, sweet potatoes, avocado oil, and salt. Pour onto the prepared baking sheet.
Roast for 20 minutes. Remove from the oven and add the pecans and maple syrup. Gently mix the ingredients on the baking sheet, then return to the oven for an additional 10 minutes.
Serve hot, and store any leftovers in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1/2-cup of the roasted brussel sprouts and sweet potatoes. Actual calories will vary.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 298mgCarbohydrates: 22gFiber: 4gSugar: 9gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.