Ingredients
Scale
Let’s gather our ingredients for this vibrant dish. These are all items that have become staples in my pantry, easy to find and even easier to love.
- 2 large sweet potatoes, peeled and diced
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup chopped pecans (optional for a bit of crunch)
If you don’t have maple syrup on hand, honey is a great substitute. And if fresh cranberries are out of season, dried cranberries work perfectly fine—just soak them in a bit of warm water to plump them up.
Instructions
Now, let’s roll up our sleeves and get cooking. Here’s how you can whip up this delightful dish.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the diced sweet potatoes, halved Brussels sprouts, and cranberries. Drizzle with olive oil and maple syrup.
- Add salt, pepper, and dried thyme to the bowl. Toss everything together until the vegetables and cranberries are evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Scatter the pecans over the top if you’re using them.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the Brussels sprouts are golden brown.
- Once done, remove from the oven and let cool for a few minutes before serving.
Remember, cooking is an art, not a science. If you find that your oven runs hot or cold, adjust the time accordingly. My oven has a mind of its own, just like my kids!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cranberry Roasted Sweet Potatoes & Brussels Sprouts, recipe, cooking, food
