Can I make this ahead of my holiday dinner and reheat?

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.

Do I need to boil brussels sprouts before roasting?

You can cook fresh Brussels sprouts without boiling them.

Can I use a different vinegar?

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.

What should I serve with this roasted vegetable dish?

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.

How to store leftover roasted sweet potatoes and brussels?

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

Ingredients

Scale

1 1/2 pounds sweet potatoes, diced into 1/2 inch squares (about 1 large potato)

1 pound fresh Brussels sprouts, trimmed and halved

1/3 cup chestnuts

1/4 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

1/2 teaspoon coarse sea salt

1/4 teaspoon black pepper

2 tablespoons flat leaf parsley, diced

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Instructions

To begin, preheat your oven to 400℉. Peel and dice a large sweet potato into 1/2 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 1/2 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