| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds (about 3 cups) small Brussels sprouts, ends trimmed, outer leaves removed, and halved
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 1/2 pounds sweet potatoes (2 medium), peeled and cut into 1-inch cubes
- 1/2 teaspoon ground cinnamon
- 3 tablespoons pure maple syrup
- 2 cups lightly toasted pecan halves
- 1/2 cup sweetened dried cranberries
- 3 tablespoons crumbled goat cheese
Instructions
- Preheat the oven to 400 degrees F.
- Stir together the Brussels sprouts, 1 1/2 tablespoons of the olive oil, and 1 teaspoon of the salt on a small rimmed baking sheet.
- Stir together the cubed sweet potatoes, cinnamon, 1 1/2 tablespoons of the maple syrup, the remaining 1 1/2 tablespoons olive oil, and remaining 1/2 teaspoon salt on another small rimmed baking sheet (see Cook’s Note).
- Bake the vegetables, stirring and rotating the pans halfway through, until the Brussels sprouts are lightly browned and the potatoes are tender, 20 to 25 minutes.
- Stir together the Brussels sprouts, potatoes, pecans, and cranberries in a large bowl. Stir in the remaining 1 1/2 tablespoons maple syrup, and top with the crumbled goat cheese.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 392 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 8 g |
| Cholesterol | 2 mg |
| Sodium | 448 mg |
Reviews
I thought this was an odd combination but it all tasted great together. I used roasted walnuts and feta cheese and will make again.
I would have never thought brussels sprouts and sweet potatoes together, but this recipe is excellent. Now granted I do like brussel sprouts, so that may make a difference to some. I added feta instead of goat cheese because that is what I had but all other ingredients were right on. BTW, my husband also liked it. It is definitely a keeper.
Delicious
This dish was delicious!
Excellent! Easy and a hit at Thanksgiving.
I made this recipe last night! It is so! So! Good! Honestly, so easy and delicious! I was craving it today and had some of the left overs for lunch and just now for supper! I did sub Feta for the goat cheese. It will be on the table for Thanksgiving!
This recipe was so easy and delicious! I added a little extra salt though.
This recipe is divine! The combination of flavors works very well. I did not have pecans, but I don’t think it mattered at all! Simply wonderful!!!
I can’t wait to try your Harrisburgs and sweet potatoes ! This is a perfect and easy dish for Fall. Thanks for sharing —- from a fellow goat cheese aficionado!