Roasted Brussels Sprouts and Sweet Potatoes Recipe
These Oven-Roasted Brussels Sprouts and Sweet Potatoes are cooked along with onions and cranberries then finished with a sweet and tangy honey mustard glaze. Top with crumbled feta cheese and you've got the perfect healthy side dish to serve on weeknights or for holiday dinners.
Servings: 12 people
Calories: 129kcal
Ingredients
- 1 ½ pounds Brussels Sprouts ends trimmed and cut in half
- 1 ½ pounds Sweet Potatoes diced into ½ " chunks
- ½ large Red Onion diced, or about ½ cup
- 1 cup Cranberries fresh
- 3 Tablespoons Olive Oil or avocado oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Feta Cheese optional, add just before serving.
Honey Mustard Glaze
- 2 teaspoons Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- 1 teaspoon Honey
- ⅛ teaspoon Thyme
- ½ teaspoon Salt
Instructions
- Preheat oven to 400 degrees F.
- Place halved Brussels sprouts, diced sweet potatoes, diced onions and cranberries in a large bowl or resealable plastic bag. Add the olive oil, garlic powder, salt and pepper and either mix or shake well to coat.
- Transfer to a baking sheet lined with parchment paper or aluminum foil and spread in an even layer.
- Roast in a preheated oven for 30-45 minutes total, stirring every 10-15 minutes with a spatula.
- While the veggies are roasting, add the dijon mustard, balsamic vinegar, honey, thyme and salt into a jar or container with a lid and shake well. About 10 minutes before the veggies are done roasting, add the honey mustard glaze, tossing to coat, then return to the oven to finish.
- Once the veggies are dark golden brown, remove from the oven, sprinkle with feta cheese and serve immediately. Enjoy!
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 308mg | Potassium: 506mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11352IU | Vitamin C: 60mg | Calcium: 79mg | Iron: 1mg