Brussels Sprouts with Pecans and Sweet Potatoes
Elevate your side dish game with this irresistible recipe for Brussels Sprouts with Pecans and Sweet Potatoes, a perfect blend of sweet, savory, and nutty flavors. Roasted to golden perfection, the tender Brussels sprouts and caramelized sweet potatoes are coated in a warm mix of cinnamon, garlic powder, and a drizzle of maple syrup for a touch of natural sweetness. Toasted pecans add a delightful crunch, making this dish as texturally satisfying as it is delicious. Ready in just 45 minutes, this vibrant and wholesome recipe is perfect for holiday feasts, weeknight dinners, or meal prep. Serve it as a standout side dish or enjoy it on its own for a comforting, nutrient-packed meal.
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Recipe Information
Ingredients
- 450 grams Brussels sprouts
- 450 grams Sweet potatoes
- 60 grams Pecans
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 0.5 teaspoons Ground cinnamon
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and trim the Brussels sprouts, removing any outer leaves that are damaged, then slice them in half lengthwise.
Peel the sweet potatoes and cut them into 1-inch cubes for even cooking.
In a large mixing bowl, toss the Brussels sprouts and sweet potato cubes with 2 tablespoons of olive oil, cinnamon, salt, black pepper, and garlic powder until evenly coated.
Spread the vegetables in an even layer on the prepared baking sheet, ensuring they are not overcrowded. Roast for 20 minutes.
While the vegetables are roasting, roughly chop the pecans if they are not already chopped, and toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside.
After 20 minutes of roasting, remove the baking sheet from the oven and drizzle the vegetables with maple syrup and the remaining 1 tablespoon of olive oil. Toss gently to coat, then return the baking sheet to the oven for another 10 minutes or until the Brussels sprouts are golden and caramelized, and the sweet potatoes are tender.
Remove the roasted vegetables from the oven and immediately toss with the toasted pecans.
Transfer the dish to a serving platter and serve warm. Enjoy!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 59.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
