This fall-inspired roasted veggie recipe calls for fresh Brussell Sprouts and Sweet Potatoes. These two pair perfectly together when they are roasted to perfection and topped with dried fruit and nuts. It’s the perfect cold weather dish and holiday side!

WHAT ARE THE BEST FALL VEGETABLES FOR ROASTING?

Just about any party or root type of vegetable is perfect for roasting in the oven! They are veggies that typically take longer to cook because of their flesh being naturally harder.

When I’m choosing fall veggies to roast I also think of ones that pair nicely together flavor-wise. These Brussels sprouts and sweet potatoes in the recipe today pair together perfectly in flavor and texture in my opinion.

But if you don’t like this combo, here are a few of my other favorites:

• Root vegetables (potatoes, carrots, parsnips, red or gold potatoes, etc)
• Broccoli, zucchini, summer squash, onions, cauliflower, bell peppers
• Winter squash varieties such as acorn squash, butternut squash, and even pumpkin are nicely roasted.

What’s The Best Way to Prepare Vegetables for Roasting

If you are mixing different vegetables in the pan, you will want to make sure they finish cooking in the same amount of time. Here are some tips:

• Round Root Vegetables The round veggies can include potatoes, beets, and radishes. Cut these vegetables into smaller size chunks, so they will cook quicker and more evenly with the other veggies.
• Long Root Vegetables These veggies take longer to roast as well, you know like carrots and parsnips. Cut any thicker ones in half and then cut them into slices.
• Cruciferous Vegetables We’re talking about veggies including Brussels Sprouts, Cauliflower, and Broccoli). I prefer to cut Brussels sprouts in half (or in forths if they are very large) and remove the stems. Cut broccoli and cauliflower stems into small rectangular pieces, and slice florets into pieces that are uniform.

HOW TO ROAST VEGETABLES IN THE OVEN

When it comes to roasting veggies, it couldn’t be more simple. I love how easy this fall-inspired side dish is.

Here are a few easy steps to get your vegetables roasted perfectly.

• Set your oven temperature to a high temperature.  This will allow for great color and texture, without drying the vegetables out.
• Toss the vegetables with oil and spices, and use your hands to mix well.  Your hands are the best tool here, so you can sort of massage the flavors into the veggies and make sure they’re completely coated.
• To achieve easy cleanup, if you are using a baking sheet, I suggest using parchment or foil for easy cleanup.  I personally love the precut parchment paper sheets from Azure Standard.
• As the veggies roast, I like to stir them halfway through so they can get crispy on both sides.

Tips and Tricks to Save Time ON this ROASTED VEGETABLES Recipe

Even though this recipe is really simple as written already, there are always more ways to save time in the kitchen.

Here are a few ways that you could shave off sometime when you are preparing this recipe for dinner or a holiday party.

• Buy Pre-Chopped. Purchasing pre-chopped vegetables from the grocery is a fantastic way to save time.
• Skip Peeling. For vegetables like potatoes, eggplant, and carrots, you can skip the peeling (just make sure to wash them thoroughly first).
• Chop Ahead of Time. Chopping veggies in advance can be a huge time-saver. Then, you’ll have pre-chopped vegetables at the ready all week long.

Yield: 6 to 8

Brussell Sprouts and Sweet Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This festive fall platter of roasted Brussel Sprouts and Sweet Potatoes is the perfect savory side dish with a hint of sweetness and crunch. This side pairs well with turkey or ham!

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Ingredients

• 2 pounds of fresh Brussell Sprouts, washed and cut in half
• 2 small to medium sweet potatoes cut into small cubes
• 3/4 cup of dried cranberries, soaked and drained
• 1/2 cup of chopped pecans or walnuts
• 3 tablespoons of avocado or olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Wash and clean the sprouts before cutting them in half. If they are very large you may want to quarter them. Place them in a large baking dish.
3. Peel the sweet potatoes and cut them into smallish cubes so that they bake evenly and around the same time as the sprouts.
4. Add the sweet potatoes to the Brussell Sprouts. Drizzle over the oil and seasonings and toss well until all the veggies are coated.
5. Place them in the oven and bake for 45 minutes or until the veggies are slightly tender.
6. Remove from the oven at 45 minutes and add in the soaked and drained cranberries and the nuts. Toss well and test for seasoning and tenderness. Add seasoning to your tastes if needed.
7. Place the veggies back in the oven and bake for an additional 15 minutes or until the veggies are completely tender but not mushy.

Nutrition Information

Yield

6

Serving Size

1/2 cup
Amount Per ServingCalories 231Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 90mgCarbohydrates 34gFiber 7gSugar 19gProtein 5g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!