Maple Dijon Roasted Sweet Potatoes and Brussels Sprouts

Roasted brussels sprouts and sweet potatoes on plate with pecans and cranberries.

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Maple Dijon Roasted Sweet Potatoes and Brussels Sprouts

These sweet and tangy roasted sweet potatoes and brussels sprouts are the perfect side dish for any weeknight dinner and great for a holiday meal as well! Veggies tossed in a maple dijon mixture and then baked tender and crispy. A family favorite!

Prep Time15

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

3- 4 sweet potatoes, cut into 1½ inch pieces (about 4-5 cups)
1½ lb Brussels sprouts, trimmed and halved (about 5-6 cups)
¼ cup plus 1 Tbsp extra virgin olive oil
3 Tbsp maple syrup
2 tsp dijon mustard
1 tsp garlic powder
1 tsp dried thyme
½ -1 tsp pepper
½ - 1 tsp sea salt adjust as desired
1 cup raw pecan halves
⅓ cup dried cranberries

Instructions

Preheat oven to 425°F.
Add the olive oil, maple syrup, dijon mustard and seasonings to a small mixing bowl or cup and whisk well to combine.
Line a baking sheet with parchment or spray well with oil. Add the brussels sprouts and sweet potatoes to the sheet pan. (you can do this in a bowl if preferred.) Drizzle the maple dijon mixture over top and toss well to combine. Coat all of the vegetables on all sides and then shift them to make on even layer.
Bake in preheated oven for about 22-25 minutes or until soft and tender.
Toss the pecans in any remaining maple dijon mixture. In the last few minutes, add the pecans to the pan, shift the heat to broil and broil on high for about 2-3 minutes.
Remove from the oven and allow to cool for several minutes. Transfer to a serving dish, add the cranberries, top with some fresh thyme and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, bake for about 10-15 minutes at 350°F or in the air fryer for extra crispy veggies for about 3-5 minutes at 350°F.

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