Description
A warm, hearty, and flavorful veggie side dish with a mix of sweet and savory elements — finished with toasted nuts and cranberries.
Ingredients
For Roasting:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes (about 1 cup), peeled and cubed (¾-inch)
- 2 tbsp olive oil or avocado oil
- 1 tsp balsamic vinegar or apple cider vinegar
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper (optional)
- 1 tsp brown sugar or palm sugar (use 2 tsp for extra sweetness)
After Roasting:
- ¼ cup dried sweetened cranberries
- ¼ cup toasted pecans or walnuts
- 2 tbsp finely chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Toss Brussels sprouts and sweet potatoes with oil, vinegar, and seasonings.
- Spread in a single layer on the sheet and roast for 25–30 minutes, stirring halfway.
- Remove from oven and top with cranberries, toasted nuts, and parsley. Serve warm.
Notes
- Don’t overcrowd the pan — space helps with crisping.
- Use a mix of cremini mushrooms or onions for added depth.
- Add crumbled feta or a squeeze of lemon for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes