Who wants an easy and healthy side dish, we do!
Looking for a delicious holiday side dish that will impress guests and is easy to make? Then you must try our recipe for Sweet Potatoes With Roasted Brussels Sprouts and Craisins. It combines two of our all-time favorite holiday veggie sides: sweet potatoes and Brussels sprouts.
And when we say it’s easy to make, we mean EASY! This recipe takes about 10 minutes to prep everything (giving you more time to cook everything else!).
Sweet Potatoes With Roasted Brussel Sprouts and Craisins
Ingredients
- 2 lbs. frozen Brussels sprouts
- 3 tbsp. extra virgin olive oil
- 1 tsp. sea salt
- 1/2 tsp. fresh ground pepper
- 2 large sweet potatoes (peeled and cubed)
- 1-1/2 tbsp. pure maple syrup
- 1/8 tsp. cinnamon
- 1/3 cup craisins
Instructions
- Preheat oven to 350 degrees Fahrenheit
For the Brussels Sprouts:
- In one dark cookie sheet or baking pan, combine the Brussels sprouts, olive oil, sea salt, and pepper. Toss to coat and place on one side of the oven, turning every 10 minutes or as needed.
- Roast for 45-60 minutes until browned and tender
For the Sweet Potatoes
- In a ceramic baking dish, combine the cubed sweet potatoes, maple syrup, and cinnamon. Toss to coat; then place on the other side of the oven turning every 10 minutes or as needed.
- Roast until tender and golden brown, 45-50 minutes.
Assemble
- In a serving dish, combine the cooked Brussels sprouts, sweet potatoes, and add the craisins.
- This can be served immediately or made ahead and reheated.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All images by Lorianne DeVita
