Give your holiday spread a twist with this flavorful Roasted Brussels Sprouts and Sweet Potatoes medley! Roasted Brussels sprouts and sweet potatoes are tossed with crispy bacon, cranberries, feta, candied walnuts and a drizzle of balsamic reduction. It’s the perfect sweet and tangy side dish to add to your holiday table!
Kelley’s Tips
Before You Get Started
- Don’t overcrowd the pan. Make sure you spread the veggies out on the baking sheet. Crowding them leads to steaming instead of caramelizing, and you want to get those crispy edges!
- Roast Brussels sprouts CUT side up. If you roast them cut side down it doesn’t allow the steam to escape leading to a soggy / not crispy Brussels sprout.
- Let the walnuts cool. The candied walnuts get more crispy as they cool, so give them plenty of time to firm up before tossing them into the dish.
- Gently simmer the balsamic. Balsamic can burn if you’re not careful! Keep a close watch on it and only gently simmer it. It should reduce down to syrupy consistency.
Ingredients
- Brussels Sprouts: Roasting gives them crisp, golden edges and it brings out their natural sweetness and nutty flavor.
- Sweet Potatoes: Adds a creamy, sweet contrast to the Brussels sprouts. The Brussels and sweet potatoes are the perfect fall combo!
- Dried Cranberries: These pretty little gems add a nice pop of tart sweetness and they give the dish a festive touch.
- Feta Cheese: Adds a creamy, salty tangy flavor that almost melts into the warm veggies.
- Bacon: Adds crunchiness and a bit of saltiness to balance the sweetness from the cranberries and walnuts.
- Balsamic Reduction: A drizzle of balsamic ties all the flavors together and adds the perfect finishing touch.
- Candied Walnuts: Adds the perfect sweet crunch!
How to Make Roasted Brussels Sprouts and Sweet Potatoes
- Prep veggies: Preheat oven to 425 degrees. Cut and prep brussels sprouts and sweet potatoes and place them on sheet trays.
- Drizzle them with olive oil, salt, pepper, onion powder and garlic powder. Toss to coat.
- Bake for 15 minutes stirring halfway through and continue to cook for 10-15 additional minutes or until the Brussels sprouts and sweet potatoes are fork tender and golden brown. Allow them to cool for 10 minutes or so before adding them to a serving plate or bowl.
- Toss together with bacon, candied walnuts, feta cheese and drizzle with balsamic.
How to Make Balsamic Reduction
Pour balsamic vinegar into a small pot on the stove. Bring to a simmer and reduce by half. Keep a close eye as it has a tendency to burn if boiled too rapidly.
How to Make Candied Walnuts
- Preheat oven to 300°F Whisk one egg white until frothy. Add in brown sugar, cinnamon, salt, and pepper. Toss to combine.
- Add in 2 cups of walnuts. Toss to coat thoroughly.
- Spread the mixture evenly on a baking sheet lined with parchment paper or silicone mat.
- Bake for 20 minutes. Remove from the oven and allow them to cool completely. (They will continue to crisp up as they cool)
Want to use pecans instead? Try out my Candied Maple Pecans!
Love brussels sprouts? Try some of my other recipes too: Crispy Brussels Sprouts, Brussels Sprout Casserole, Roasted Garlic Brussels Sprouts.
More Holiday Side Dishes to Try
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Recipe
Roasted Brussels Sprouts and Sweet Potatoes
Give your holiday spread a twist with this flavorful Roasted Brussels Sprouts and Sweet Potatoes medley! Roasted brussels sprouts and sweet potatoes are tossed with crispy bacon, cranberries, feta, candied walnuts and a drizzle of balsamic for a dish that has the perfect balance of savory and sweet flavors. This is sure to be a hit at any holiday feast!
Ingredients
- 1 1/2 lbs brussels sprouts
- 3 sweet potatoes, peeled and diced
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/2 lbs bacon, cooked and diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp granulated onion
- 1 tsp granulated garlic
Balsamic Drizzle
- 1/2 cup balsamic vinegar
Candied Walnuts
- 2 cups walnuts
- 1 egg white
- 1/4 cup light brown sugar
- 1/8 tsp kosher salt
- 1/8 tsp pepper
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 425 degrees. Cut and prep brussels sprouts and sweet potatoes and place them on sheet trays. (I had to roast them on two pans so I didn't overcrowd the veggies)
- Drizzle them with olive oil, salt, pepper, onion powder and garlic powder. Toss to coat.
- Bake for 15 minutes stirring halfway through and cook for an additional 10-15 minutes or until the Brussels sprouts and sweet potatoes are fork tender and golden brown.
- Allow them to cool for 10 minutes or so before adding them to a serving plate or bowl. Toss together with bacon, candied walnuts, feta cheese and drizzle with balsamic
Balsamic Drizzle
- Pour balsamic vinegar into a small pot on the stove. Bring to a simmer and reduce by half. Keep a close eye as it has a tendency to burn if boiled too rapidly.
Candied Walnuts
- Preheat oven to 300°F Whisk one egg white until frothy. Add in brown sugar, cinnamon, salt, and pepper. Toss to combine.
- Add in 2 cups of walnuts. Toss to coat thoroughly.
- Spread the mixture evenly on a baking sheet lined with parchment paper or silicone mat.
- Bake for 20 minutes. Remove from the oven and allow them to cool completely. (They will continue to crisp up as they cool)
Nutrition Information
Calories: 531kcalCarbohydrates: 46gProtein: 14gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 16gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 23mgSodium: 649mgPotassium: 851mgFiber: 8gSugar: 21gVitamin A: 12702IUVitamin C: 75mgCalcium: 129mgIron: 3mg
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