Roasted Brussels Sprouts, Sweet Potatoes and Apple
These Roasted Brussels Sprouts and Sweet Potatoes with cranberries and pecans, cauliflower, apple, and a delicious maple balsamic dressing are such a delicious healthy side dish! Special enough for the holiday table, but simple enough for a weeknight meal!
Equipment
- 1 large baking sheet (half sheet pan)
Ingredients
Roasted Vegetable Ingredients
- 2 cups brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 2 cups cauliflower florets (I suggest cutting them into small florets)
- 1 cup apple, diced (I use a cosmic crisp or honeycrisp)
- 1 tablespoon fresh thyme leaves
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (use ¾ teaspoon if using fine table salt, more to taste)
- ½ teaspoon black pepper
- ¼ cup pecans, chopped
- ¼ cup grated parmesan cheese
- ¼ cup dried cranberries
Dressing Ingredients
- ¼ cup extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 2 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- pinch kosher salt (add to taste, I typically do around ¼ tsp)
Instructions
- Preheat the oven to 425℉ (218°C) and prep a large baking sheet by lining it with with parchment paper sprayed with cooking spray. Half the brussel sprouts, dice the sweet potatoes, cut the cauliflower into small florets and dice the apple. Chop the fresh thyme leaves.
- Combine the veggies (*not the apples yet) in a large bowl with olive oil, garlic powder, thyme, kosher salt and black pepper. Give everything a good toss. You can also do this part directly on the sheet pan but I find that tossing it in the seasonings first helps them get more evenly seasoned.
- Make the dressing by combining the ingredients in a medium bowl or mason jar. Whisk really well until emulsified.
- Add the vegetables to the prepared large sheet pans in a single layer. Bake in the preheated oven for the first 15 minutes. Add the apples and cook another 15-20 minutes until the sweet potatoes and apples are fork tender and the brussels sprouts are slightly crispy.
- In the last 3-5 minutes of cooking, add the pecans, parmesan cheese, and 2-3 tablespoon of the dressing. Keep a close eye on it once the pecans are added because they can quickly burn! When the vegetables are done, add the cranberrie and toss everything in the remaining dressing.
- Hint: be sure to spread everything in an even layer on your baking sheet.
Video
Notes
Expert Tips
- Cut your vegetables and the apple into relatively similar sized pieces to ensure everything cooks evenly.
- Be sure everything is in a single layer on your baking sheet. If you aren't able to get it in a single layer, use 2 baking sheets. This will help the air circulate and everything to roast rather than steam.
- I find the easiest way to quickly cut cauliflower is to first cut off the stem. Then cut the head of cauliflower in half and cut each half to make quarters and cut out the core. From there, break apart the pieces with your hands or slice them into smaller pieces. I prefer small florets because they bake crispier, but you can break them into whatever size you prefer.
- Mix the seasonings together before pouring over the veggies to get a more evenly distributed seasoning throughout the dish.
- Keep an eye on it once you add the pecans because they can easily burn in the oven.
- Meal Prep - you can chop the vegetables ahead of time for this recipe. I suggest waiting to chop the apple and fresh herbs until right before you cook everything because that way the apple doesn't brown and the herbs are fresh. You can also make the dressing up to 2-3 days in advance of serving this recipe.
- Storage - store in an airtight container in the fridge for up to 3-4 days. If you are making this recipe in advance, I suggest storing the extra dressing separate from the rest of the dish and add it right before serving.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 0.75cupCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 18gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gFiber: 3g
Tried this recipe?Let us know how it was!