
Roasted Brussels Sprouts and Sweet Potatoes with Pecans is an easy, healthy fall side dish. This simple recipe is full of flavor from a dash of maple syrup, cloves of fresh garlic, and the nuttiness of roasted pecans.

If you grew up hating Brussels sprouts, I encourage you to give them another try with the recipe. I always thought I was not too fond of sprouts, but I had never prepared them correctly. When roasted, they are amazingly delicious, and the maple syrup and added sweetness of the potatoes gives them a fantastic flavor.
WW Points for Roasted Brussel Sprouts
Click here for your WW points for this Brussels sprouts and sweet potatoes recipe directly in the app.
Plain roasted Brussels sprouts are zero points for everyone. Adding maple syrup and pecans (and for some members, potatoes) add additional points.
To reduce points further:
- Use sugar-free maple syrup or liquid sweetener of your choice
- Reduce the amount of pecans or eliminate them
- Reduce or eliminate the oil (use vegetable broth or cooking spray instead)
What Ingredients are in this Roasted Brussels sprouts and Sweet Potato Sheet Pan Side Dish?
Here are the ingredients you’ll need:
- Brussels sprouts,ย fresh
- 2ย mediumย sweet potatoesย (2 pounds)
- olive oil
- maple syrupย (or liquid sweetener of choice)
- 6ย clovesย garlicย fresh, sliced thin
- salt
- pecans,ย raw if possible
When Should I Serve Roasted Brussels Sprouts with Pecans?
This is a wonderful dish to serve any time of the year, but especially good for fall. Serve it for holiday dinners like Thanksgiving, Christmas, and New Years.
Roasted Brussels sprouts are an excellent side dish to serve with meats such as turkey, chicken, and ham.
You can also serve this dish in the Spring such as at Easter, since Brussels sprouts can be a bit easier to find at times (and cheaper) instead of asparagus.
Who is this Sweet Potato Side Dish Recipe For?
This recipe is…
- Gluten-free
- Vegan
- Vegetarian
- Dairy-free
- WFPB – Whole Food, Plant-Based
- Low in WW points
- Low in calories
- High in nutrition
How Do You Get the Bitterness out of Brussels Sprouts?
You may not like Brussels sprouts if they tasted bitter when you had them in the past. Here are some tips to help reduce bitterness:
- Choose fresh sprouts and use them within a few days of purchase.
- Small sprouts tend to be sweeter.
- Be sure sprouts are cooked all the way through. If they are still somewhat hard when pierced with a fork, they aren’t done yet. Sprouts that are undercooked will stay bitter.
- Be sure to add salt to balance the flavors, and try pairing your sprouts with something sweet, such as the sweet potatoes and maple syrup in this recipe.
- High-quality balsamic vinegar is another way to balance the strong flavor of sprouts.
Oven-Roasted Brussels Sprouts and Sweet Potatoes Recipe with Pecans {Step by Step Directions with Photos}
Step 1: Prep vegetables

Preheat oven to 375 degrees. Clean and half the Brussels sprouts. Cut off any woody stems. This may seem like a lot of garlic, but once roasted, the garlic becomes sweet and lends incredible flavor and aroma.

Step 2: Toss to coat

Add the Brussels sprouts, sweet potatoes, oil, maple syrup, garlic, and salt to a large bowl. Toss to coat the vegetables with the oil.
Step 3: Oven Roast on Sheet Pan

Bake at 375 for 20-25 minutes. If the Brussels sprouts get too brown, cover the tray with aluminum foil until the potatoes are tender.
Do you have to cut Brussels sprouts in half? Yes, we highly recommend slicing your Brussels sprouts to ensure even cooking time with the potatoes.
Do you need to steam or blanch your Brussels sprouts first? No, with this recipe, they will cook evenly with oven-roasting only.
Step 4: Add pecans

Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans. If desired, you can swap pecans for other nuts (such as walnuts), and the recipe is just as delicious and heart-healthy.
Step 5: Serve

Enjoy this delicious vegetarian plate that is filling and full of nutrition.
Roasted Brussels Sprouts and Sweet Potatoes with Pecans
Ingredients
- 2 pounds Brussels sprouts fresh
- 2 medium sweet potatoes about 2 pounds
- 1 Tbsp olive oil
- 1 Tbsp maple syrup or liquid sweetener of choice
- 6 cloves garlic fresh, sliced thin
- 1 tsp salt optional
- 1/3 cup pecans raw if possible
Instructions
- Pre-heat oven to 375โ. Clean and half the Brussels sprouts. Cut off any woody stems.
- Peel the sweet potatoes, if desired, then slice into cubes.
- Add the brussels sprouts, sweet potatoes, oil, maple syrup, garlic, and salt to a large bowl. Toss to coat the vegetables with the oil.
- Bake at 375โ for 20 to 25 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
- Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans.
WW Information
WW Program 2025
The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.
Nutrition

More Easy Fall Recipes
10 Ways to Use Leftover Canned Pumpkin
WW Christmas Cherry Fluff Salad

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