Roasted Sweet Potatoes, Brussels Sprouts and Cranberries
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
315 kcal
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Course
Side Dish
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Cuisine
American, Vegetarian
Roasted Sweet Potatoes, Brussels Sprouts and Cranberries
Description
In this recipe, peeled and cubed sweet potatoes and halved Brussels sprouts are coated with a mixture of olive oil, minced garlic, maple syrup, and balsamic vinegar. The vegetables are roasted initially, then mixed with dried cranberries before a final period in the oven. The result is tender cubes and halved sprouts with a caramelized exterior and slight sweetness complemented by tangy cranberries.
The flavor profile is a blend of earthy and sweet accented by maple syrup and balsamic vinegar’s tartness. This makes the dish a fitting side for roasted meats or plant-based entrees during cooler seasons or festive dinners. Its combination of textures includes the soft interior of sweet potatoes, the slight bite of Brussels sprouts, and the chewy fruitiness of dried cranberries.
Optional additions include nuts like almonds or pecans for crunch, apples for a fresh fruity element, or a pinch of chili flakes for mild heat. Herbs like fresh rosemary or thyme can be added for aroma and depth. These variations allow adaptation based on available ingredients or flavor preferences.
Ingredients
- 2 sweet potato peeled and cut into cubes
- 1 pound Brussels sprouts cleaned and halved
- 2 garlic cloves
- 3 tablespoons olive oil
- ½ cup dried cranberries
- 2 tablespoons maple syrup
- 2 tableapoons balsamic vinegar
- salt
- black pepper
Instructions
- Preheat the oven to 400°F
- Create the marinade in a large bowl by adding the peeled and chopped garlic cloves, olive oil, maple syrup, and balsamic vinegar. Mix well.
- Add the sweet potatoes and Brussels sprouts to the marinade. Mix well until all the vegetables are covered with the marinade.
- In a large baking dish, add the sweet potatoes and Brussels mixture. Place in the preheated oven and roast for 20 minutes.
- Remove from the oven, and add the cranberries. Mix well and place back in the oven for another 10 minutes.
- Serve on the baking dish or serve on a large plate.
Notes
- If cranberries are not available, substitute with golden or dark raisins.
- Add nuts such as almonds, hazelnuts, or pecans for crunch and extra flavor.
- Diced apples can be added near the end of cooking for added sweetness and texture.
- For a spicy note, sprinkle chili flakes into the marinade.
- Fresh herbs like thyme or rosemary can be included if available to enhance the aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 93mg | 4% |
| Potassium | 859mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 24g | 48% |
| Vitamin A | 16886IU | 338% |
| Vitamin C | 100mg | 111% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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