This Roasted Brussels Sprouts and Sweet Potatoes dish? It’s the kind of side that’s great for any occasion, from your laid-back weeknight dinners to those fancy holiday spreads where you want to impress your guests.
Crispy Brussels sprouts, tender sweet potatoes, and a medley of flavors including garlic, lemon, Parmesan, honey Dijon mustard pecans, pomegranate seeds, and fresh thyme. It’s like a party for your taste buds waiting to happen.
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These sprouts and sweet potatos are filled with so much flavor! Pomegranate seeds, garlic and honey and a delightful crunch from the pecans. The earthiness of the fresh thyme pairs so well with the roasted veggies. This is the perfect side dish for Thanksgiving and Christmas dinner!
Why You’ll Love This Recipe
Delicious Flavors: This dish combines the earthy goodness of Brussels sprouts and sweet potatoes with the zing of garlic, lemon, and the sweet-tangy kick of honey Dijon mustard.
The Perfect Blend of Textures: With crispy roasted Brussels sprouts, tender sweet potatoes, crunchy pecans, and juicy pomegranate seeds, you get a delightful mix of textures in every bite, making you want to come back for seconds.
Visually Appealing – Not only are these roasted vegetables delicious, they are sure to catch the eye of your dinner guests at any special occasion.
Ingredients for Roasted Brussels Sprouts & Sweet Potatoes with Pecans
This recipe uses simple ingredients that you should either have on hand or easily find in the grocery store.
- Brussels sprouts
- Sweet potatoes
- Olive oil – or you can substitute avocado oil
- Fresh garlic –
- Fresh lemon juice
- Salt & Black Pepper
- Parmesan cheese – freshly grated is best
- Dijon mustard
- Pomegranate seeds – or substitute dried cranberries or currants instead!
- Fresh thyme
How to Roast Brussels Sprouts & Sweet Potatoes
You can find a full, printable recipe card by scrolling to the bottom of this page. I’ve included some helpful photos with tips to help you with the recipe. Let’s get to making this recipe!
STEP ONE – Preheat oven to 400°F.
STEP TWO – Next, Clean and dry the brussels sprouts and sweet potatoes.
STEP THREE – Cut off the little brown ends of the Brussels sprouts. Remove any brown or yellow leaves, then cut the sprouts in half lengthwise. Place in baking dish.
STEP FOUR – Cut the sweet potatoes so that they are bite-sized bites. (we didn’t peel them – peeling is optional). Place the sweet potatoes in the baking dish with the brussels sprouts.
STEP FIVE – Add 1/8 cup of olive oil to the baking dish, minced garlic and 1/2 of the juice from the lemon, 1/2 teaspoon salt & pepper. Mix until the vegetables are well-coated.
STEP SIX – Bake for 20 minute, then give the vegetables a stir. Bake for an additional 20 to 25 minutes or unitl the vegetables are fork-tender and have a nice golden brown color.
STEP SEVEN – In a small mixing bowl, combine 1/8 teaspoon olive oil, the remaining lemon juice, Parmesan, honey, Dijon mustard, and 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix until well combined.
Pour the mixture on top of the vegetables and stir just until combined.
STEP EIGHT – Top with fresh parsley, pecans and pomegranate seeds. Stir until combined.
STEP NINE – Top with fresh thyme and enjoy!
How Do I Store the Leftovers?
You can store the leftovers in a cooled baking dish, covered with plastic wrap or aluminum foil, placed in the refrigerator for 3 to 4 days.
I don’t recommend freezing leftovers as the veggies will be a soft and mushy when thawed.
Change up the veggies: Add in onions, bell peppers or carrots to this dish before baking.
Try different potatoes: You can replace the sweet potatoes with Yukon Gold potatoes, small red potatoes or fingerling potatoes.
Try these for dessert!Print