Roasted Sweet Potato Brussels Sprouts with Candied Pecans
A stunning fall vegetable side dish that combines roasted sweet potatoes and Brussels sprouts with warming spices, topped with candied pecans and tart dried cranberries. The sweet potatoes become caramelized and tender while Brussels sprouts develop crispy, browned edges. Cinnamon and nutmeg add autumn warmth without overpowering the natural sweetness of the vegetables. Maple syrup glazes everything together for subtle richness. Perfect for Thanksgiving, holiday dinners, or any meal needing a vegetable showstopper. This version separates components during roasting to ensure each cooks at its ideal pace, then combines them with toasted pecans for textural contrast and visual appeal. The result is balanced flavors—sweet, savory, slightly spiced—with diverse textures from creamy potatoes to crispy sprouts to crunchy nuts.
Ingredients
- 5 cups sweet potato, cubed
- 3 cups Brussels sprouts, halved
- 4 tablespoon olive oil, dividedwalnut oil1:1nutty flavoradds tree_nuts
can use in place of or mixed with olive oil for deeper warmth
Full guide → - 3 tablespoon maple syruphoney1:1sweetener
similar viscosity and sweetness but adds floral notes instead of maple depth
Full guide → - 1 tablespoon maple syrup, extrahoney1:1sweetener
similar viscosity and sweetness but adds floral notes instead of maple depth
Full guide → - 1 teaspoon ground cinnamonpumpkin pie spice0.75:1spice blend
adds clove and ginger; reduce ratio as blend is more concentrated
Full guide → - ½ teaspoon ground nutmeg
- 2 cups pecan halves
- 1 cup dried cranberries
- salt, pinch
Instructions
- 1
Preheat the oven to 400F.
- 2
Toss Brussels sprouts with salt and oil, spread on foil-lined baking sheet.
- 3
Toss sweet potato cubes with oil, maple syrup, nutmeg, and cinnamon, spread on parchment-lined baking sheet.
- 4
Roast both trays for 20 minutes, then turn vegetables over.
- 5
Continue roasting until Brussels sprouts are tender (5-10 minutes more) and sweet potatoes are done (about 15 minutes more).
- 6
Heat remaining oil in cast-iron skillet and toast pecans until slightly darker, about 5 minutes.
- 7
Combine all roasted vegetables, pecans, cranberries, and extra maple syrup in a roasting pan.
- 8
Return to oven for 5-10 minutes to blend flavors.
Tips
Roast Brussels sprouts and sweet potatoes on separate trays at the same temperature. Sweet potatoes need longer cooking time, so staggering the flip allows both to finish perfectly without drying out the sprouts or undercooking the potatoes.
Toast pecans briefly in a hot skillet until they deepen in color but before they burn. They continue cooking slightly after removal, so stop when just barely darkened for best flavor and texture.
Spread vegetables in single layers and flip at the midpoint. This ensures even browning and caramelization on all sides rather than steaming on one side.
Good to Know
Cover and refrigerate leftovers up to 4 days. Reheat gently in a 350F oven for 10-15 minutes to restore crispness.
Prepare and cut vegetables the morning of. Roast components up to 2 days ahead; store separately. Combine and finish roasting just before serving.
Serve warm as a vegetable side for roasted turkey, chicken, ham, or alongside grain bowls. Pairs with cranberry sauce, sage butter, or simple tahini dressing.
Common Mistakes
Skip turning vegetables halfway to avoid uneven browning and steaming on one side.
Don't oversalt at the start; the final assembly doesn't get seasoning adjustment, so taste before the oven.
Avoid toasting pecans past dark brown to prevent bitter, burnt flavor that dominates the dish.
Substitutions
can use in place of or mixed with olive oil for deeper warmth
Full guide →similar viscosity and sweetness but adds floral notes instead of maple depth
Full guide →adds clove and ginger; reduce ratio as blend is more concentrated
Full guide →FAQ
Can I roast everything on one pan?
Not recommended. Sweet potatoes release more moisture and need longer cooking. Combining on one pan risks either undercooked potatoes or overcooked, burnt sprouts. Two separate pans ensure each vegetable reaches ideal tenderness and browning.
What if I don't have cast iron for toasting pecans?
Use any heavy skillet or saucepan. Cast iron retains heat evenly, but stainless or non-stick works fine. Toast over medium heat, stirring frequently, until nuts deepen in color. Watch closely as they can burn quickly.
Can I make this ahead and freeze it?
Freeze roasted components separately (not combined) up to 3 months. Thaw overnight in the fridge. Refresh in a 350F oven for 10-15 minutes before combining with pecans and final heating. Texture degrades slightly with freezing.