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A bowl of roasted brussels sprouts and sweet potatoes.

Roasted Sweet Potatoes and Brussels Sprouts

Print Recipe
Roasted Sweet Potatoes and Brussels Sprouts are an easy side dish. This simple recipe is full of flavor from a dash of maple syrup, six cloves of garlic, and the nuttiness of roasted pecans.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 242
Author Elizabeth

Ingredients

  • 2 Pounds Brussels Sprouts
  • 2 Medium Sweet Potatoes about 1 ½ - 2 pounds
  • 2 Tablespoons Vegetable Broth
  • 2 Tablespoons Maple Syrup
  • 6 Cloves Garlic sliced
  • ½ Teaspoon Salt
  • ⅛ Teaspoon Pepper
  • ½ Cup Raw Pecans

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
  • Prep the vegetables. Clean and half the brussels sprouts. Peel the sweet potatoes, if desired, then slice into cubes.
  • Add the brussels sprouts, sweet potatoes, broth, maple syrup, garlic, salt and pepper to a large bowl. Toss to coat the vegetables.
  • Bake for 20-25 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
  • Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans. Serve and enjoy!

Nutrition

Calories: 242kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 1032mg | Fiber: 10g | Sugar: 12g | Vitamin A: 17233IU | Vitamin C: 132mg | Calcium: 116mg | Iron: 3mg