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 served in a white serving dish.

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.
Key Takeaways
Make a Checklist
Apply this to Me
Add as a Google Trusted Source

Sweet, savory, and slightly tangy, this gluten-free side dish is perfect for Thanksgiving or any fall dinner. If you are planning your holiday menu, you will find more inspiration in my Thanksgiving side dishes.

Sweet potatoes, Brussels sprouts, and cranberries make a colorful and delicious combination. You may also enjoy my creamy mashed sweet potatoes with lemon basil sauce for another easy holiday favorite.

This simple recipe works just as well for a large gathering as it does for an intimate dinner, and it is easy enough for a busy weeknight.

I did not grow up eating sweet potatoes or Brussels sprouts, but I quickly became a fan of both. For an even quicker side, try my Brussels sprouts with lemon and butter, ready in just 15 minutes.

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.

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.

Roasted Sweet Potatoes, Brussel Sprouts and Cranberries served on a large round serving plate.

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 you make this ahead of time?

You can roast the sweet potatoes and Brussels sprouts 1 to 2 days ahead. Slightly undercook the sweet potatoes so they do not fall apart when reheated.

Bring the vegetables to room temperature, add the cranberries, and finish roasting on the same baking sheet so all the maple-balsamic juices and caramelization stay with them. Serve warm, hot, or at room temperature.

Can I use fresh cranberries instead of dried cranberries?

I recommend dried cranberries for this recipe. Their sweetness balances the balsamic vinegar and Brussels sprouts, while their chewy texture works beautifully with the tender roasted vegetables. Fresh cranberries are much tarter and will affect the flavor and texture of the finished dish.

Why are my Brussels sprouts not getting crispy?

Overcrowding is usually the culprit. When the vegetables are packed too closely together, they steam rather than roast. Spread them out evenly and use a larger baking dish or two pans if necessary.

Do I need to precook the sweet potatoes?

No. There is no need to boil or precook them. Cut the sweet potatoes into approximately ½-inch cubes so they become tender in the same amount of time as the Brussels sprouts.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts will give you the best texture. Frozen Brussels sprouts release more moisture as they cook, which can prevent them from developing those beautifully roasted and caramelized edges.

Roasted Sweet Potatoes, Brussel Sprouts and Cranberries close up.

More Holiday Recipes You Will Love

If you tried this Roasted Sweet Potatoes, Brussels Sprouts and Cranberries or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Roasted Sweet Potatoes, Brussels Sprouts and Cranberries

5 from 14 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.
Print Pin

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.
  • 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

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

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Giangi's Kitchen Amazon Storefront