Roasted Brussels Sprouts and Sweet Potatoes

I love a good roasted veggie dish. Whether it’s for meal prepping for the week, or an easy holiday dish, roasted vegetables are not only delicious, but they are easy to make. You chop everything up and toss it on a single pan and let it cook. Your perfect Thanksgiving side will be done with minimal effort, and is sure to please all of your guests. You can even make this ahead of time! Just reheat in the over and toss in that delicious maple Dijon dressing. If you are looking for an easy and unique side, give these roasted Brussels sprouts and sweet potatoes a try.

Why you’ll love these nontraditional thanksgiving sides

  • It’s easy to make and still gives you fall vibes. The sweetness of the cranberries and the crunchy pecans make this veggie side feel like a complete meal!
  • This recipe can be versitle! I used a base of Brussels sprouts and sweet potatoes, but feel free to use whatever you would like! Acorn squash would be a great sub for the sweet potatoes! If you don’t love Brussels sprouts, zucchini would be a great options too.
  • This dish is the perfect mix of sweet, salty and textures. It’s easy to make if just one pan!

Here’s what you’ll need to make it

  • Sheet Pan – this is for roasting your vegetables. I used a half sheet pan. It’s large enough so the veggies don’t pile on top of each other. You want the veggies to be in one layer so they don’t steam themselves.
  • Knife – Use your favorite chopper!
  • Cutting board – Save those countertops.
  • Mason jar with lid – I find this works best for dressings. It’s easy just to toss all the ingredients into a jar and shake to mix it. Easy for storage too, should you have leftover dressing, although, you shouldn’t for this recipe.
  • Measuring Cups and Spoons

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Ingredients & substitutions

  • Brussels Sprouts – I love a good Brussels sprout recipe in the fall. If Brussels aren’t your thing, you can sub larger chunks of zucchini.
  • Sweet Potatoes – You can also substitute butternut squash if you would prefer.
  • Dried Cranberries – You can also sub dried cherries. I use the lower sugar, as I think they are sweet enough on their own.
  • Chopped pecans – You can also sub walnuts if you prefer. I use salted pecans, and just go light on the salt when seasoning the veggies before roasting.
  • Olive oil – Use a good olive oil of the base of your dressing. I use Grove and Vine for my good olive oil.
  • Dijon – This will give the dressing a little body.
  • Apple cider vinegar – For any vinaigrette, you need an acid. Apple cider vinegar is a nice mild vinegar, and the flavor lends itself nicely to the maple syrup in the dressing.
  • Maple Syrup – Get all those fall flavors in that dressing, and it comes together so nicely with maple syrup!

How to make this roasted vegetable side dish

Step 1. Preheat oven to 400 degrees

Step 2. Chop Brussels into bite sized pieces. Peel potatoes and chop those into bite sized pieces as well.

Step 3. To a baking sheet, add your Brussels sprouts and sweet potatoes. Drizzle with olive oil, salt and pepper. Bake for about 25-30 minutes or until the potatoes and Brussels are fork tender.

Step 4. While the veggies cook, make the maple Dijon dressing. Add all ingredients to a mason jar and shake until well combined.

Step 5. Remove pan from oven and add pecan pieces. Replace in the oven and cook for about 5 minutes more.

Step 6. Remove from oven. Add dried cranberries.

Step 7. Drizzle those roasted Brussels sprouts and sweet potatoes with the Dijon dressing and toss.

FAQs about reheating thanksgiving sides

How do you reheat cooked thanksgiving dinner?

The best way to reheat the stuffing and the turkey is in the oven, and green beans and mashed potatoes would best be reheated over low heat on the stovetop until they’re warmed through.

How do you reheat sides in the oven?

Oven – Place covered pan in preheated 325°F oven for 20 minutes. You can remove foil during the last ten minutes for a slightly golden crust. Microwave – Place in a microwave safe container and heat 8 – 10 minutes on medium power.

Can you cook sides the day before Thanksgiving?

That’s why we love getting a jump-start with one or several make ahead Thanksgiving sides. From stuffing to potato sides to cranberry sauce, rolls, and more, we’ve got many make ahead Thanksgiving sides that can be prepped, assembled, or even totally cooked anywhere from a day to a month in advance.

More healthy thanksgiving appetizers:

What goes well with Thanksgiving dinner:

Roasted Brussels Sprouts and Sweet Potatoes

A quick and unique veggie side dish, perfect for Thanksgiving!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dish to pass, Side Dish
Cuisine American
Servings 12 Servings
Calories 150 kcal

Equipment

  • 1 Sheet Pan
  • 1 Knife
  • 1 Cutting board
  • 1 mason jar with lid
  • Measuring Cups and Spoons

Ingredients
  

  • 1 lb Brussels sprouts
  • 2 medium sweet potatoes
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries

Dressing

  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Chop Brussels into bite sized pieces. Peel potatoes and chop those into bite sized pieces as well.
  • To a baking sheet, add your Brussels sprouts and sweet potatoes. Drizzle with olive oil, salt and pepper. Bake for about 25-30 minutes or until the potatoes and Brussels are fork tender.
  • While the veggies cook, make the maple Dijon dressing. Add all ingredients to a mason jar and shake until well combined.
  • Remove pan from oven and add pecan pieces. Replace in the oven and cook for about 5 minutes more.
  • Remove from oven. Add dried cranberries.
  • Drizzle the veggies with the Dijon dressing and toss.
Keyword maple vinaigette, roasted brussels sprouts, roasted sweet potatoes, roasted vegetables, side dish, thanksgiving sides

One Comment

  1. 5 stars
    I made this for Thanksgiving and got so many compliments and requests for where I got this recipe! New go to for me. This was super easy to make.

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