Orange Maple Roasted Brussels Sprouts and Sweet Potatoes With Cranberries & Pecans

roasted_Brussels_Sprouts_Sweet_potatoes_recipe 2

Orange Maple Roasted Brussels Sprouts and Sweet Potatoes

This fall dish of roasted brussels sprouts and sweet potatoes with cranberries and toasted pecans is a perfect side for a weeknight meal and is especially gorgeous on a holiday dinner table.  The veggies are slow-roasted until golden and caramelized, then coated in a delicious orange maple glaze that enhances the overall flavor profile of the meal. 

This dish is healthy as it’s full of fiber and cruciferous antioxidants and has a great crunch from the toasted pecans.  

Take advantage of the sales of sweet potatoes and brussels sprouts at Safeway to make this elegant side dish for Thanksgiving. 

The orange maple glaze comes together in a saucepan similar to a baklava syrup.  That was the inspiration behind the syrup as I had some leftover from the baklava cups I made last week, so I used it to glaze the veggies and was thrilled at the flavor combo.  

 

Ingredients

  • 1 lb. Brussels Sprouts
  • 1 sweet potato
  • 1 red onion
  • olive oil
  • salt and pepper
  • 1 teaspoon yellow curry powder (optional, but recommended)
  • 1 cup pecans
  • 3/4 cup dried cranberries
  • 1/3 cup maple syrup
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice 
  • 1 cinnamon stick
  • 1 orange, zest, and juice
  • parsley, minced for garnish

roasted_Brussels_Sprouts_Sweet_potatoes_ingredients

How to Make Orange Maple Glazed Brussels Sprouts and Sweet Potatoes

Preheat the oven to 375° F. 

Trim and halve the brussels sprouts.

Chop the potatoes into 1″ inch pieces

Dice the onion into 1″ inch pieces.

Combine the brussels sprouts, sweet potatoes, and red onion across two baking sheets.  Toss with olive oil, salt, and pepper and curry powder if using.  Roast for 25 to 30 minutes, until golden and caramelized flipping once halfway through the cooking time. 

roasted_Brussels_Sprouts_Sweet_potatoes

Add the pecans to the baking sheet when there are 5 minutes left so that the pecans can also get toasted. 

Meanwhile, combine the maple syrup, honey, lemon juice, orange juice, 1 orange slice, and cinnamon stick in a small saucepan and simmer over medium-low heat for 10 minutes to combine the flavors and infuse the maple syrup with cinnamon and orange flavors.   Do not boil. 

Add the dried cranberries to the baking sheets and spoon the syrup over the roasted veggies.  Put back into the oven for 5 minutes so that the veggies soak up the syrupy goodness. 

Place in a serving dish and top with orange zest and fresh parsley. 

 

orange_maple_Glaze_Brussels_Sprouts

Additional Brussels Sprouts Recipes

Brussels Sprouts Salad With Pomegranate and Apples

Shaved Brussels Sprouts Salad With Blue Cheese & Cherries

Clementine Brussels Sprouts Salad

Roasted Sweet & Spicy Brussels Sprouts With Sesame and Goat Cheese

roasted_Brussels_sweet_potatoes

Roasted Brussels Sprouts and Sweet Potatoes

5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: roasted brussels sprouts and sweet potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 lb. Brussels Sprouts
  • 1 sweet potato
  • 1 red onion
  • olive oil
  • salt and pepper
  • 1 cup pecans
  • 3/4 cup dried cranberries
  • 1/3 cup maple syrup
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick
  • 1 orange zest, and juice
  • parsley minced for garnish

Instructions

  • Preheat the oven to 350° F.
  • Trim and halve the brussels sprouts.
  • Chop the potatoes into 1" inch pieces
  • Dice the onion into 1" inch pieces.
  • Combine the brussels sprouts, sweet potatoes, and red onion across two baking sheets.  Toss with olive oil, salt, and pepper.  Roast for 25 to 30 minutes, until golden and caramelized flipping once halfway through the cooking time.
  • Add the pecans to the baking sheet when there are 5 minutes left so that the pecans can also get toasted.
  • Meanwhile, combine the maple syrup, honey, lemon juice, orange juice, 1 orange slice, and cinnamon stick in a small saucepan and simmer over medium-low heat for 10 minutes to combine the flavors and infuse the maple syrup with cinnamon and orange flavors.   Do not boil.
  • Add the dried cranberries to the baking sheets and spoon the syrup over the roasted veggies.  Put back into the oven for 5 minutes so that the veggies soak up the syrupy goodness.
  • Place in a serving dish and top with orange zest and fresh parsley.

roasted_Brussels_sweet_potatoes

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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*

 

 

1 thought on “Orange Maple Roasted Brussels Sprouts and Sweet Potatoes With Cranberries & Pecans”

  1. 5 stars
    Made this for Thanksgiving and absolutely loved it! The orange maple glaze complemented the roasted sweet potatoes perfectly. Thanks for another great recipe.

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