All the flavors of fall on a plate! Drizzled with a maple, balsamic and sriracha'll love these Roasted Sweet Potatoes and Brussels Sprouts with Pecans #ThinkFisher

Roasted Sweet Potatoes and Brussels Sprouts with Pecans

  • Author: Aggies Kitchen
  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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