Brussels sprouts and sweet potatoes are roasted to crispy perfection with maple-dijon dressing drizzled on top.
Roasted Brussels sprouts and sweet potatoes with maple-dijon dressing is such a delicious side dish any time of year. But I especially love these festive veggies around the winter holidays.
First off, if you can roast two types of vegetables on one sheet-pan, it makes life easier. Secondly, these jewel-toned veggies are just so pretty when topped with pecans, dried cranberries and sprigs of thyme.
Just 6 main ingredients: Two roasted veggies plus a quick dressing made from olive oil, maple syrup, Dijon mustard, garlic powder and salt.
Pecans: Roasted or candied pecans are especially good. You can also use other roasted nuts like pistachios or almonds.
Dried cranberries: A pop of color and sweet-tangy flavor! Dried cherries are even more delicious.
Thyme sprigs: Instead of thyme, use chopped parsley or add sprigs of rosemary for visual appeal.
Bacon: Cook a separate sheet-pan of bacon along with the roasted Brussels sprouts and sweet potatoes, then crumble it on top before serving.
Arugula: I really love to serve these veggies on a bed of peppery arugula. The recipe makes enough maple-dijon dressing so that you'll have extra to drizzle on top.
Step 1: Cut Brussels sprouts in half and chop sweet potatoes into 1-inch pieces
Step 2: Whisk together olive oil, mustard, maple syrup, garlic powder and salt
Step 3: Toss veggies in half of the Maple-Dijon dressing
Step 4: Roast 35 to 45 minutes until veggies are nicely browned
Step 5: Drizzle the remaining dressing over the roasted vegetables and top with pecans, dried cranberries and thyme. Serve warm or at room temperature.
More Festive Side Dishes
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