The perfect holiday 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 will be the dish the whole party talks about.
If you're looking for a new side dish to grace your holiday table this year, I have the perfect addition to your Thanksgiving menu, Christmas brunch, New Years extravaganza or any old Sunday Supper. This delicious side dish takes a couple of every-day fresh vegetables and turns them into a show-stopping recipe for your fancy holiday meals.
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 roasted sweet potatoes and brussels sprouts recipe:
- Sweet potato
- Brussels sprouts
- Maple syrup
- Extra virgin olive oil
- Dried cranberries
- Apple cider vinegar
- Dijon mustard
- Orange zest
- Coarse sea salt
- Black pepper
- Fresh parsley
Full measurements and instructions included in the printable recipe card below.
Step by step instructions:
To begin, preheat your oven to 400 degrees Fahrenheit.
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.
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.
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. Then 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 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.
Remove the large baking sheet of roasted vegetables from the oven and then add dried cranberries and ½ the chopped parsley. Then toss gently to combine.
Transfer the roasted sweet potatoes, Brussels and chestnuts to a serving bowl and top with the remaining parsley.
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.
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 degree oven until just heated through. (Dried cranberries can turn ultra-chewy when baked too long!)
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