Introduction
Looking for a colorful, nutritious dish that’s perfect for any season? This Roasted Brussels Sprouts and Sweet Potato Salad combines the earthy flavors of perfectly caramelized Brussels sprouts with the natural sweetness of roasted sweet potatoes. I love how this warm salad brings together contrasting textures and flavors, creating a dish that’s both satisfying and healthy. Whether you’re hosting a dinner party or meal prepping for the week, this recipe delivers restaurant-quality results right from your kitchen.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ½ cup pecans, roughly chopped
- ⅓ cup dried cranberries
- 2 tablespoons apple cider vinegar
- Salt and freshly ground black pepper to taste
- Optional: 2 ounces crumbled goat cheese
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Toss Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper. Arrange on one baking sheet in a single layer, cut side down.
- On the second baking sheet, toss sweet potato cubes with remaining olive oil, salt, and pepper.
- Place both sheets in the oven. Roast sweet potatoes for 25-30 minutes and Brussels sprouts for 20-25 minutes, or until golden brown and tender.
- While vegetables are roasting, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes, watching carefully to prevent burning.
- In a large bowl, combine roasted vegetables, cranberries, and pecans. Pour the dressing over while still warm and toss gently.
- Top with crumbled goat cheese if desired and serve warm or at room temperature.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 as a side dish, 4 as a main course
Recipe Notes
For perfectly roasted Brussels sprouts, make sure they’re dry before tossing with oil, and place them cut-side down on the baking sheet – this ensures maximum caramelization. If you’re meal prepping, you can roast the vegetables ahead of time and reheat them slightly before assembling the salad. The dressing can be made up to three days in advance and stored in an airtight container in the refrigerator.
To make this recipe vegan, simply omit the goat cheese or replace it with your favorite plant-based alternative. For extra protein, try adding chickpeas or quinoa. The salad keeps well in the refrigerator for up to 3 days, though the vegetables will soften slightly over time.
If your Brussels sprouts are particularly large, quarter them instead of halving to ensure even cooking. And remember, don’t overcrowd the baking sheets – giving the vegetables enough space allows them to roast properly instead of steaming.
Roasted Brussels Sprouts and Sweet Potato Salad
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 medium sweet potatoes cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ½ cup pecans roughly chopped
- ⅓ cup dried cranberries
- 2 tablespoons apple cider vinegar
- Salt and freshly ground black pepper to taste
- Optional: 2 ounces crumbled goat cheese
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Toss Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper. Arrange on one baking sheet in a single layer, cut side down.
- On the second baking sheet, toss sweet potato cubes with remaining olive oil, salt, and pepper.
- Place both sheets in the oven. Roast sweet potatoes for 25-30 minutes and Brussels sprouts for 20-25 minutes, or until golden brown and tender.
- While vegetables are roasting, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes, watching carefully to prevent burning.
- In a large bowl, combine roasted vegetables, cranberries, and pecans. Pour the dressing over while still warm and toss gently.
- Top with crumbled goat cheese if desired and serve warm or at room temperature.
