What could be a better dish for your holiday menu, then this simple yet sophisticated side of Brussels sprouts and sweet potatoes with dried cranberries – full of flavour and natural sweetness! if you’re not a Brussels sprouts fan, this recipe will change your mind!
With Christmas round the corner (here before we knew it!), we’re kicking things off with this gluten free and absolutely delicious side of Brussels sprouts and sweet potatoes with dried cranberries.
An easy, seven-ingredient dish that tastes like WHOA – minus the sweat. Does it get any better than that?
Seriously, this is my idea of a nourishing side-dish, that packs in nutrition and favour. I think it might just be my all-time favourite Brussels sprouts recipe. What’s more, it happens to tick off a lot of boxes: vegan, dairy free, gluten free, paleo. And packs a nutritional punch!
Health benefits of sweet potato
Ok, so here’s the deal folks, if you’ve never been a fan of Brussels sprouts, this recipe is worth a try. I find that roasting Brussels sprouts, alongside other sweeter vegetables does the trick. And there’s no better vegetable to accompany Brussels sprouts, than the humble sweet potato.
Not to mention, you’re also getting heaps more nutritional value by adding sweet potatoes. According to the American Sweet Potato Organization, a medium sweet potato has:
- over four times the recommended daily amount of Vitamin A
- 37 percent of your daily value of Vitamin C
- 4 grams of fibre – often more than a packet of oatmeal
- 0 fat
- is low in sodium (40 mg)
How to make roasted Brussels sprouts with sweet potatoes and cranberries – step by step
Start by washing and trimming the sprouts and peeling and dicing the potatoes. I halve my sprouts so they cook faster, and I love the roasted, golden coating. Nevertheless, they’ll taste just as delicious whole!
I begin with a large baking tray (you could use a casserole dish too), place the vegetables and drizzle with extra virgin olive oil (photos 1-2). A sprinkle of salt and pepper(photos 3-4), and the bonus with fresh thyme (photo 6) is like icing on a cake.
I like to use my hands to dig in and give the veggies a good toss to fully coat (photo 5). These are then sent in the oven to roast for 20-25 minutes or until tender with a nice golden colour (photo 7).
The last step, is to go in with your *star* ingredient: dried cranberries (photo 8). These give this dish the WOW factor, add a tart and chewy texture and of course – give a festive flair.
I totally love the fact, that this is a one-pan dish, making the cleanup hassle free – perfect for holiday gatherings, right?! Get ready to eat these Brussels sprouts – right out of the pan!
Here are some more sides you may enjoy:
Are you a Brussels sprouts fan? What’s your favourite way to eat them? Let me what side is gracing your menu this holiday season?
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.
Roasted Brussels Sprouts With Sweet Potatoes And Cranberries
- 3 cups Brussels sprouts washed, trimmed
- 1 sweet potato large, diced in small cubes
- 2 tbsp olive oil extra virgin
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries
- 5 thyme fresh sprigs
- Preheat oven to 375 degrees Fahrenheit
- Spread Brussels sprouts and sweet potatoes in large baking tray
- Drizzle with oil and sprinkle with salt and pepper. Toss to coat and lay sprigs of thyme on top
- Roast for 20-25 minutes until tender
- Transfer to a large serving tray and stir in dried cranberries