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 Brussel sprouts, I encourage you to give them another try this with recipe. I always thought I hated sprouts, but really I had just never had them prepared correctly. When roasted, they are amazingly delicious, and the maple syrup and added sweetness of the potatoes give them an amazing flavor.
WW Points for Roasted Brussel Sprouts
Click here for your WW points for this Brussel sprouts and sweet potatoes recipe directly in the app. This recipe is 6 points for the WW Plan.
Plain roasted Brussel sprouts are zero points for everyone. The addition of maple syrup and pecans (and for some members, potatoes) are what 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 Brussel Sprouts and Sweet Potato Sheet Pan Side Dish?
Here are the ingredients you’ll need:
- Brussels sprouts, fresh
- 2 medium sweet potatoes (2 pounds)
- olive oil
- maple syrup (or liquid sweetener of choice)
- 6 cloves garlic fresh, sliced thin
- salt
- pecans, raw if possible
When Should I Serve Roasted Brussel Sprouts with Pecans?
This is a wonderful dish to serve anytime of the year but especially good for fall. Serve it for holiday dinners like Thanksgiving, Christmas, and New Years.
Roasted Brussel 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 Brussel 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 Brussel Sprouts?
You may not like Brussel 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 Brussel Sprouts and Sweet Potatoes Recipe with Pecans {Step by Step Directions with Photos}
Step 1: Prep vegetables
Pre-heat 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 incredibly 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 start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
Do you have to cut Brussel sprouts in half? Yes, we highly recommend slicing your Brussel Sprouts to assure even cooking time with the potatoes.
Do you need to steam or blanch your Brussel 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 Brussel Sprouts and Sweet Potatoes with Pecans
Ingredients
- 2 pounds Brussels sprouts fresh
- 2 medium sweet potatoes about 2 pounds
- 1 T olive oil
- 1 T 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 375 degrees. 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 375 for 20-25 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 Changes November 2024
The WW program may be changing the Zero point food list. Stay tuned for updated recipe information. -Sara
Notes
Nutrition
More Easy Fall Recipes
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