One of the best holiday side dishes is roasted sweet potatoes and Brussels sprouts with cranberries.

You will love them here even if you are not a Brussels sprout lover. It is the perfect pairing with all the classic Autumn flavors. My favorite part of this recipe is how wonderfully the balsamic vinegar and maple syrup blend to create a delicious caramelized sauce that coats the vegetables. If you love that sweet-and-tangy combination, you may also enjoy my easy roasted Brussels sprouts with balsamic glaze.

Roasted Sweet Potatoes, Brussel Sprouts and Cranberries

Recipe Overview: Roasted Sweet Potatoes, Brussels Sprouts, and Cranberries

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6 people
  • Cook Method: Roasting
  • Flavor & Texture: Sweet, savory, tangy, tender, and lightly caramelized
  • Difficulty: Easy.
  • Why this Recipe? A colorful and flavorful side dish that combines sweet potatoes, Brussels sprouts, cranberries, maple syrup, and balsamic vinegar in one easy recipe, perfect for fall dinners and holiday gatherings.
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An outstanding balance of flavor between sweet and sour.

This gluten-free recipe is the perfect addition to your holiday menu. Healthy and vegetarian, this recipe has two of the most nutritious vegetables.

If you are planning the whole meal, you will find plenty of inspiration in my collection of Thanksgiving side dishes for the holiday table.

For another way to bring sweet potatoes to your holiday table, my creamy mashed sweet potatoes with lemon basil sauce are savory, bright, and wonderfully easy to prepare.

You will enjoy this super easy side dish this Thanksgiving, and it will surely be a crowd-pleaser. Small gathering? Just the perfect side dish for a very intimate dinner,

So easy that you can make it on a busy weekend and have the perfect combination of two delicious vegetables with the sweetness of cranberries.

I admit I did not grow up eating sweet potatoes or Brussels sprouts. When I was first introduced to them, I was reluctant, mainly with the Brussels sprouts. When I want something even quicker, these Brussels sprouts with lemon and butter are ready in just 15 minutes and make another lovely side dish.

However, that reluctance was short-lived, and I have been a massive fan of both. I incorporate them into my weekly menu often.

In this Article

A Note From Giangi

Sweet and savory: The maple syrup and cranberries bring a gentle sweetness that balances beautifully with the earthy Brussels sprouts and sweet potatoes.

Perfect for the holidays: The colors and flavors make this an easy addition to Thanksgiving, Christmas, or any fall gathering.

Simple to prepare: A little chopping, seasoning, and roasting is all it takes to bring this dish together.

Beautifully caramelized: Roasting gives the vegetables tender centers and golden, slightly crisp edges.

Easy to make ahead: You can prep the vegetables in advance, making holiday cooking a little less hectic.

Giangi

Holiday Recipe

Nothing says holiday like sweet potatoes, cranberries, and Brussels sprouts. The perfect harmony of savory and sweet all in one dish.

Such a beautiful recipe and so attractive on your holiday table. A very festive dish with all in-season ingredients.

For a little green on the holiday table, my easy green beans gremolata with lemon and Parmesan brings a fresh, savory contrast to these sweeter roasted vegetables.

A perfect addition to your Thanksgiving, Christmas, and New Year’s Eve table.

Key Ingredients Needed

Key ingredients needed to make this recipe of roasted potatoes and brussels sprouts

Sweet potatoes: Medium-sized ones will work perfectly for this recipe. Free of any bruises or dark spots, and all the same size. Cut them into cubes of the same size.

Brussels sprouts: Hand-pick them all the same size for more even cooking. Wash them and remove the bottom part of the core.

Garlic: Chop it into small pieces and remove any green inner parts, if present.

Dry cranberries: With the holidays upon us, cranberries are always a staple in my pantry. I particularly love pairing them with Brussels sprouts, as I do in my Brussels sprouts with almonds, bacon, and cranberries,

Maple syrup: One of the critical elements of this dish is the sweetness and caramelization it provides.

Balsamic vinegar: No need to use a very aged one for this recipe.

Olive oil: Rich in flavor and always welcome with my roasting.

Substitutions and some suggestions

No cranberries on hand? Golden or dark raisins will do the trick.

Add your favorite nuts: Almonds, hazelnuts, or pecans for an added flavor and crunchiness.

Apples: Add peeled, cored, and diced larger chunks of apples. Add them 5 minutes before the end of cooking.

Chili flakes can be added to kick it a notch in the heat department.

Fresh thyme or rosemary can be added if you have them fresh on hand.

How to make Roasted Sweet Potatoes with Brussels Sprouts and Cranberries

This dish’s preparation is relatively straightforward, leaving little cleanup after the trial.

Step 1: Preheat the oven to 400°F.

Peeled sweet potatoes and cut them into small, evenly sized cubes.

Step 2: Peel the sweet potatoes and cut Cut the sweet potatoes into approximately ½-inch cubes.

rim the ends off the Brussels sprouts, remove any damaged outer leaves, and cut them in half.

Step 3: Trim the ends off the Brussels sprouts, remove any damaged outer leaves, and cut them in half.

Sauce created by mixing garlic, olive oil, maple syrup and balsamic vinegar.

Step 4: In a large mixing bowl, combine the finely chopped garlic, olive oil, maple syrup, and balsamic vinegar. Stir until well blended.

sweet potatoes and Brussels sprouts to the bowl. Season with salt and pepper, then toss well until all the vegetables are evenly coated with the maple balsamic mixture.

Step 5: Add the sweet potatoes and Brussels sprouts to the bowl. Season with salt and pepper, then toss well until all the vegetables are evenly coated with the maple balsamic mixture.

Brussels sprouts with sweet potatoes cubes, transferred into a oven-proof baking dish.

Step 6: Transfer the vegetables to a large baking dish, spreading them out as evenly as possible. Place in the preheated oven and roast for 20 minutes.

Step 7: Remove the baking dish from the oven and add the dried cranberries. Gently toss everything together so the vegetables are coated with the caramelized juices.

Step 8: Return the dish to the oven and roast for another 10 minutes, or until the sweet potatoes are tender and the Brussels sprouts are beautifully roasted and caramelized.

Step 9: Remove from the oven and serve directly from the baking dish or transfer to a large serving platter. Serve warm and enjoy.

Roasted sweet potatoes served into a white round dish.

Giangi’s Pro Tips

Cut the sweet potatoes into evenly sized pieces so they cook at the same rate as the Brussels sprouts.

Do not overcrowd the baking dish. Giving the vegetables a little room helps them roast and caramelize rather than steam.

Add the dried cranberries toward the end of the cooking time so they stay plump and do not become too dry.T

Toss the vegetables well with the maple-balsamic mixture so that every piece is evenly coated before roasting.

For extra texture, add toasted pecans or walnuts just before serving.

Taste before serving and adjust the salt and pepper if needed. The sweetness from the maple syrup and cranberries should balance nicely with the savory vegetables.

Can you make this ahead of time?

You can even roast the sweet potatoes and the Brussels sprouts 1 to 2 days in advance. Here are my tips for making this ahead:

Return to room temperature before placing back in the oven to finish roasting. Add the cranberries. Turn once before the baking is finished. Serve this dish at room temperature, warm or hot if you like.

Make sure to undercook the sweet potatoes a little bit. Do not overcook them, as they will fall apart during reheating.

When cooking, the maple syrup and balsamic vinegar will create caramelization. Please keep it on the original baking dish so all the juices stay with the vegetables.

Other super delicious Thanksgiving side dishes to try this year

I do not know about you, but every year it is a dilemma as to what recipe to prepare for the holidays. And every year, I get emails and messages asking me what recipe to add to the menu.

Let me share some of our favorite and most demanded recipes in this blog every year.

Shiitake Mushrooms Gravy:  Gravy at Thanksgiving is as essential as turkey. No matter how much you make, it never seems enough. You can prepare this dish the day before the holiday and put the finishing touches the same day you will enjoy it.

Cranberry Sauce with Apricots, Raisins, and Orange: Ready in 15 minutes, this sauce gives so much flavor to your turkey and ham and the perfect touch to your sandwiches.

Roasted Carrots with Orange Brown Butter and Sage: Cooked to perfection in the oven and served at the last minute with a savory orange sauce. Tender and savory.

Roasted Sweet Potatoes, Brussel Sprouts and Cranberries

Potato side dishes for Thanksgiving:

As French, we always have potatoes on our menus. We have books dedicated only to potato recipes.

It is only fitting that I share my most sought-after recipes every year during the holiday season.

Roasted Rosemary Potatoes: Simplicity at its best. Peel, cut, and place in the oven. When ready, you have tender on the inside and crispy on the outside. Work well during the holiday season and anytime your heart desires them.

Potatoes Boulangere with Bacon: Anything with bacon always tastes good. These potatoes are among the most savory you will ever have. Tender and marry well with any dishes you will prepare it.

Potatoes With Basil: An intense flavor that pairs well with all meats. It can be prepared halfway through the day before and finished on the day you serve it.

For a softer, more traditional holiday side, my mashed sweet potatoes and pears combine sweet potatoes with warm cinnamon and cardamom.

With so many excellent side dishes, these Roasted Sweet Potatoes, Brussels Sprouts, and Cranberries will complete your favorite dishes for Thanksgiving dinner.

Roasted Sweet Potatoes, Brussel Sprouts and Cranberries

What to serve with Roasted Sweet Potatoes, Brussels Sprouts, and Cranberries.

This colorful side dish pairs beautifully with roasted poultry, pork, and all the traditional flavors we enjoy during the fall and holiday season.

For Thanksgiving, I love serving it alongside my classic chestnut-stuffed Thanksgiving turkey. For a smaller gathering, my Cornish game hen with whiskey cream sauce makes an elegant dinner without preparing a whole turkey.

The sweet cranberries and maple flavors are also wonderful alongside a stuffed pork tenderloin with a rich wine sauce.

Storage and Reheating

Store: Store leftovers in an airtight container.

Reheating: Reheat in the oven rather than the microwave when possible so the vegetables maintain some of their roasted texture.

Roasted Sweet Potatoes Sprouts with Cranberries FAQs

Can I use fresh cranberries instead of dried cranberries?

I recommend dried cranberries for this recipe. They add sweetness and a pleasantly chewy texture without releasing extra moisture while the vegetables roast.

Why are my Brussels sprouts not getting crispy?

Make sure the vegetables are spread out in the baking dish and are not overcrowded. Too many vegetables packed together will steam instead of roast.

Can I substitute honey for the maple syrup?

Yes. Honey works well in place of maple syrup, although it will give the dish a slightly different flavor.

Can I add nuts to this recipe?

Absolutely. Toasted almonds or walnuts are delicious additions and add a lovely crunch. Sprinkle them over the vegetables just before serving.

Roasted Sweet Potatoes, Brussel Sprouts and Cranberries

More Holiday Recipes You Will Love

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Roasted Sweet Potatoes, Brussels Sprouts and Cranberries

5 from 12 votes
Roasted Sweet Potatoes, Brussel Sprouts and Cranberries
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Giangi Townsend
Roasted sweet potatoes and Brussels sprouts with cranberries, maple syrup, and balsamic vinegar make an easy and colorful holiday side dish.
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Ingredients 

Instructions

  • Preheat the oven to 400°F
  • Create the marinade in a large bowl by adding the peeled and chopped garlic cloves, olive oil, maple syrup, and balsamic vinegar. Mix well.
    Roasted Sweet Potatoes, Brussel Sprouts and Cranberries
  • Add the sweet potatoes and Brussels sprouts to the marinade. Mix well until all the vegetables are covered with the marinade.
  • In a large baking dish, add the sweet potatoes and Brussels mixture. Place in the preheated oven and roast for 20 minutes.
  • Remove from the oven, and add the cranberries. Mix well and place back in the oven for another 10 minutes.
  • Serve on the baking dish or serve on a large plate.

Equipment

Notes

Substitutions and some suggestions
No cranberries on hand? Golden or dark raisins will do the trick.
Add your favorite nuts: Almonds, hazelnuts, or pecans for an added flavor and crunchiness.
Apples: Add peeled, cored, and diced larger chunks of apples. Add them 5 minutes before the end of cooking.
Chili flakes can be added to kick it a notch in the heat department.
Fresh thyme or rosemary can be added if you have them fresh on hand.

Giangi’s Pro Tips

Cut the sweet potatoes into evenly sized pieces so they cook at the same rate as the Brussels sprouts.
Do not overcrowd the baking dish. Giving the vegetables a little room helps them roast and caramelize rather than steam.
Add the dried cranberries toward the end of the cooking time so they stay plump and do not become too dry.
Toss the vegetables well with the maple-balsamic mixture so that every piece is evenly coated before roasting.
For extra texture, add toasted pecans or walnuts just before serving.
Taste before serving and adjust the salt and pepper if needed. The sweetness from the maple syrup and cranberries should balance nicely with the savory vegetables.

Nutrition

Calories: 315kcal | Carbohydrates: 53g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 93mg | Potassium: 859mg | Fiber: 9g | Sugar: 24g | Vitamin A: 16886IU | Vitamin C: 100mg | Calcium: 97mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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