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 for the perfect healthy side dish to serve on weeknights or for holiday dinners.
Servings: 12 people
Calories: 129kcal
Ingredients
- 1½ pounds Brussels sprouts ends trimmed and cut in half
- 1½ pounds sweet potatoes diced into 1/2" pieces
- ½ cup red onion diced
- 1 cup cranberries fresh
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Honey Mustard Glaze
- 2 teaspoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/8 teaspoon thyme chopped
- 1/2 teaspoon salt
Topping
- 1/2 cup feta cheese crumbled
Instructions
- Preheat oven to 400 degrees F.
- Place halved Brussels sprouts, diced sweet potatoes, diced onions, and cranberries in a large bowl. Add the olive oil, garlic powder, salt, and pepper and mix 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