The perfect side dish combining oven-roasted Brussels sprouts with everyone's favorite dessert-pretending-to-be-a-vegetable: the sweet potato. Tossed together with a sweet maple Dijon glaze and chestnuts, this Roasted Brussels Sprouts Sweet Potatoes Recipe will be the dish the whole party talks about.
The sweet and savory maple Dijon dressing adds the perfect notes to the roasted veggies, and the chestnuts - my goodness, the chestnuts. Nat King Cole knew what he was talking about, friends. We may not have an open fire, but chestnuts roasting on the center rack of the oven taste almost the same!
Pin this one to your holiday board and get ready to party!
Here's what you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Sweet potato: substitute kabocha squash, if desired.
Maple syrup: it's tough to substitute the syrup in this recipe, but honey is the closest option.
Chestnuts: substitute toasted pecans or walnuts and toss them into the dish at the end of cooking time.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Prep sweet potatoes
To begin, preheat your oven to 400℉. Peel and dice a large sweet potato into ½ inch squares. Then toss with a tablespoon of olive oil and a pinch of salt and black pepper.
Spread onto a baking sheet lined with parchment paper, leaving plenty of room to cook on all sides. Then bake for about 10 minutes, to allow the potatoes a head start on cooking.
2. Prep Brussels Sprouts
While the potatoes are in the oven, trim and halve your Brussels sprouts. Toss in another tablespoon of olive oil, salt and pepper. After 10 minutes baking, remove sheet ban or casserole dish of sweet potatoes from the oven.
Move the softened potatoes to one side of the lined baking sheet, and add on your Brussels, in one layer (I like to be sure the cut side of each sprout is facing down on the tray, for maximum caramelization). Return the sheet pan to the oven for another 15 minutes.
3. Prep chestnuts
While the potatoes and Brussels are baking, prep the chestnuts and make the sticky glaze. Roughly chop the chestnuts and set aside.
4. Make glaze
In a small bowl, combine oil (the remaining tablespoon), maple syrup, apple cider vinegar, orange zest, a pinch of salt and a crack of black pepper. Then mix well to combine. Taste and adjust seasoning.
4. Glaze and keep roasting!
After 15 minutes, remove the pan of roasting veggies. Push the Brussels over to make a little room and add the roughly chopped chestnuts to the pan. Pour the glaze over the entire tray of roasted veggies and nuts.
Return to the oven for 10 minutes, or until everything is tender and lightly browned. Cook time may vary based on your oven temperature (despite the dials, ovens have a mind of their own) and feel free to leave it in longer if you want a deeper browning, and pull it sooner if you want tender, but not caramelized, veggies.
5. Add cranberries
Remove the large baking sheet of roasted vegetables from the oven and add dried cranberries and ½ the chopped parsley. Then toss gently to combine.
6. Serve and enjoy
Transfer the roasted sweet potatoes, Brussels and chestnuts to a serving bowl and top with the remaining parsley.
Check out some of our other holiday recipes:
FAQ's and Serving Suggestions:
You can roast the veggies and store in the refrigerator, then plan to roast them in a hot oven 10-15 with the chestnuts and glaze until fully heated through.
You can cook fresh Brussels sprouts without boiling them.
Apple cider vinegar adds a lovely fruity tang to the the dijon maple dressing - another fruit vinegar or even balsamic vinegar would work. In a pinch, lemon juice or orange juice could be substituted. Avoid distilled white vinegar, as it will add too much acidity.
I'll resist the urge to say turkey...because it's too obvious (and delicious!). This is a great side for any of your regular easy dinner recipes, but my absolute favorite way to eat it is with a bowl of rice and spring greens for the coziest vegetarian meal imaginable.
To store, transfer the roasted vegetable mixture to an airtight container and store in the refrigerator for up to 3 days. To reheat after the veggies have been glazed, roast in 350℉ oven until just heated through. (Dried cranberries can turn ultra-chewy when baked too long!)
Maple Roasted Sweet Potatoes & Brussels Sprouts with Chestnuts
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
1 ½ pounds sweet potatoes, diced into ½ inch squares (about 1 large potato)
1 pound fresh Brussels sprouts, trimmed and halved
⅓ cup chestnuts
¼ cup maple syrup
3 tablespoons extra virgin olive oil
3 tablespoons dried cranberries
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon orange zest
½ teaspoon coarse sea salt
¼ teaspoon black pepper
2 tablespoons flat leaf parsley, diced
Instructions
- To begin, preheat your oven to 400℉. Peel and dice a large sweet potato into ½ inch squares. Then toss with a tablespoon of extra-virgin olive oil and a pinch of salt and black pepper. Spread onto a large-rimmed baking sheet lined with parchment paper. Bake for about 10 minutes, to allow the potatoes a head start on cooking.
- While the potatoes are in the oven, trim and halve your Brussels sprouts. Then toss in another tablespoon of olive oil, salt and pepper. After 10 minutes baking, remove sheet ban or casserole dish of sweet potatoes from the oven. Move the softened potatoes to one side of the lined baking sheet, and add on your Brussels, in one layer (I like to be sure the cut side of each sprout is facing down on the tray, for maximum caramelization). Return the sheet pan to the oven for another 15 minutes.
- While the potatoes and Brussels are baking, prep the chestnuts and make the sticky glaze. Roughly chop the chestnuts and set aside. In a small bowl, combine oil (the remaining tablespoon), maple syrup, apple cider vinegar, orange zest, a pinch of salt and a crack of black pepper. Mix well to combine. Taste and adjust seasoning.
- After 15 minutes, remove the pan of roasting veggies. Push the Brussels over to make a little room and add the roughly chopped chestnuts to the pan. Pour the glaze over the entire tray of roasted veggies and nuts. Return to the oven for 10 minutes, or until everything is tender and golden brown.
- Remove the large baking sheet of roasted vegetables from the oven and add dried cranberries and ½ the chopped parsley. Toss gently to combine.
- Transfer the roasted sweet potatoes, Brussels and chestnuts to a serving bowl and top with the remaining parsley.
Notes
Substitute honey for maple syrup in the glaze, if needed.
- Prep Time: 15
- Cook Time: 40
- Category: Easy Recipes
- Method: Baked
- Cuisine: American
Christina
favorite things that I’ve never put in the over together! And I have never cooked a chestnut!! About to do all the things!
Christina
Chestnuts are so delicious! Rich and creamy...and available year-round in Portugal. Find them in the freezer section!
Denise
Excellent!
Christina Jolam
So glad you loved this, Denise! Some of my favorite flavors and textures all in one pan 😉
Natasha
The combination of flavors were excellent and the whole dish came together very nicely! Perfect Thanksgiving dish and flavors. If you wanted a crunch, I think pecans or walnuts would work nicely here. The only thing that was different for me was the time - I had to cook the veggies a lot longer to get it brown before adding the chestnuts and sauce. Sidenote: the sauce is DELICIOUS. Next time, I would make a little extra to top off the dish once it comes out of the oven. Thanks for the great recipe, Christina!
Christina Jolam
Love hearing this! Thanks for your helpful review!