Roasted Sweet Potatoes and Brussels Sprouts with Pecans
The flavors of fall on a plate – you’ll love serving these Roasted Sweet Potatoes and Brussels Sprouts with Pecans to your family or guests this holiday season.
This recipe was created in partnership with Fisher Nuts.
It’s that time of year again. The time of year when everyone is either loving or hating Brussels sprouts. I’m a big fan, but it wasn’t until college that I was actually introduced to these little green gems so I guess I’m sort of a late bloomer in the I love Brussels sprouts club. I’m hoping to convert my family (specifically my kids) to the club so I’m always trying new ways to cook them up. Roasting them is my absolute favorite (how can you not love those crispy outer leaves?).
My kids are still on the fence, my husband is a big no, but my 2 year old loves them…he devoured multiple servings of this Roasted Sweet Potatoes and Brussels Sprouts with Pecans dish when I made it last week.
That’s my boy!
There is something that made this side veggie dish extra delicious – the maple, balsamic and sriracha glaze I mixed up to drizzle over the roasted veggies. So so good! I only used a tiny bit of sriracha since I was hoping the youngins’ in my family would try them, but feel free to double the amount if you are in the mood for some kick.
The combination of maple, balsamic and sriracha is pretty amazing – just the right balance of sweetness, acidity and heat. I think the glaze would be awesome on other fall roasted vegetables like acorn or butternut squash too.
I added a crunchy element to the dish by throwing some pecans into the roasting pan about 5 minutes before the veggies were ready to come out of the oven. It was just enough time to toast them up and let’s be honest, pecans just belong in a veggie dish like this in my opinion.
This will be my third year partnering up with Fisher Nuts to create recipes using their preservative free walnuts, almonds and pecans. I was honored to meet with them in person last year, along with Chef Alex Guarnaschelli, in New York and get to know the company as well as sample wonderful recipes cooked by Chef Alex in her restaurant Butter (read more about my trip to NYC here).
Roasted Sweet Potatoes and Brussels Sprouts with Pecans
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven Roast
The flavors of fall on a plate – you’ll love serving these Roasted Sweet Potatoes and Brussels Sprouts with Pecans to your family or guests during the holiday season.
- 2 large sweet potatoes, cut into 1” cubes
- 1lb Brussels sprouts, kept whole if small or halved if larger
- 2 tablespoons grapeseed oil (or high temperature cooking oil)
- 3/4 cup Fisher Pecan Halves, roughly chopped
- coarse salt and fresh ground pepper
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sriracha sauce
- Preheat oven to 400 degrees.
- Place your sweet potatoes and Brussels sprouts in a large mixing bowl. Add 2 tablespoons of oil and toss so that vegetables are coated evenly. Spread out on a lightly greased baking sheet.
- Bake in 400 degree oven for 15 minutes. At 15 minutes, take out and using a spatula gently toss while adding in your pecans. Place back into oven and cook for 5-7 minutes more until evenly browned. Take out and season with coarse salt and black pepper.
- In a small bowl, combine maple syrup, balsamic and sriracha. With a spoon drizzle evenly over vegetables. Serve immediately.
Keywords: sweet potatoes, brussels sprouts, vegetarian, vegetable, side dish
(Disclosure: This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine. )
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I’m loving that maple, balsamic and sriracha glaze and the crunch of the pecans! A great side dish for fall.
yum yum yum! My mom does NOT like brussels and my dad loves them. Given this, we never ate them growing up ;). Josh introduced them to me and since that moment, I can’t get enough. The sweet and crunch are a nice touch
LOVE this, I have a similar recipe on my menu to make this week. Too funny! Love Brussel’s sprouts and am trying to get my family to love them as well. LOL. Happy Monday, friend! Awesome photography, too, Aggie! xo
Love all of this! And I just stocked up on pounds of pecans!
This recipe combines three of my favorite foods!! Genius!
Sweet, spicy, tangy—love all the flavors and textures in this gorgeous side dish!
Ahhh I love this time of year and Brussels season!! You had me at sriracha and maple!! Btw I would LOVE to meet Alex one day – she is such an icon!!
I love the combination you came up with in this easy Fall side dish – sweet, spicy and tangy – yum!
Gorgeous photos, Aggie! This looks like the perfect side dish! And what a fun recipe competition that Fisher hosts!
What a beauty of a salad. Love the nuts and that touch of sriracha!
Pecans and Brussels Sprouts are a match made in Heaven-I Love everything about this recipe! My hubby and I will devour it, but, alas, my kids won’y touch it. Or, will they??? 🙂
Looks delicious… I love brussels sprouts. Pinned!
Wowee!! Beautiful Brussels!! Making this asap!
Wow, this is interesting. Love all of the above. Pinning. And I hear ya about the snacks and no sugar…I’m on no sugar, not even hone and maple syrup. Time to squeeze myself into jeans for winter LOL. So email me when you feel hopeless for moral support lol.
This looks amazing! I’m going to try a slightly different twist for Xmas dinner and use some purple sweet potatoes instead of orange. I’m hoping they will taste similar but add that holiday contrast of deep colors, maybe even tossing in a few dried cranberries in the mix as well. Wish me luck! 🙂
That sounds delicious with the cranberries added in! I think it’s going to look beautiful…check back in and let me know how it turns out!