Roasted Brussel Sprouts and Sweet potatoes

Healthy Brussel Sprouts and Sweet Potatoes.

This nutritious and colourful Brussel sprouts and sweet potatoes with pecans are delicious. They are packed with lots of flavors and nutrients in one bowl. These veggies are a great combination of color and texture, making them appealing as a side or appetizer. I have found this to be the best way to enjoy them.

This is an excellent go-to salad that fits any occasion or weather. It is warm, comforting, and convenient at any time you wish to enjoy it.

Ingredients, tips, and substitutions for the Roasted Brussel sprouts and sweet potatoes?

Brussels sprouts: These are very high in antioxidants, vitamins, omega 3 fatty acids, and fiber. They help to reduce inflammation, maintain stable blood sugar, and May prevent cancer.

Make sure you blanch the Brussels sprouts in hot simmering water for 2-3 minutes to soften before roasting them. This allows them to cook more evenly outside and in the middle.

Roast or steam them slightly, drizzle some maple syrup and soy sauce and enjoy. You can have any other vegetables such as broccoli or cauliflower instead of Brussels sprouts.

Baked sweet potatoes: These have high amounts of vitamin A and fiber that are excellent for your health. They have a low glycemic index hence can help manage weight and blood sugar.

You can either roast or steam them for a delicious side. You can swap sweet potatoes with roasted butternut, carrots, or ordinary potatoes.

Pecans: Pecans contain healthy monounsaturated fats, fiber, and proteins. These are an excellent source of calcium, magnesium, and potassium, which can help lower blood pressure.

Coat pecans with some maple syrup to make delicious candied pecans or lightly salt them and roast. You can substitute pecans with any other nut, such as walnuts.

Dried Cranberries- Cranberries are full of antioxidants, fiber, and other plant compounds. They are great for your gut health since they can help keep you regular and promote weight loss.

Additionally, they can help prevent urinary tract infections since they contain compounds that help prevent bacteria from sticking on the bladder walls, thus causing infections.

Probably you’ve only been drinking cranberry juice but ignoring the fruit, start eating them with your salad to enjoy the benefits.

Soy Sauce: This adds some savory flavor to the salad. If you don’t like soy sauce, you can use coconut liquid amino instead.

Maple syrup: This will add some sweetness to the vegetables. You can use any other sugar substitute preferred.

Seasonings and spices: These are optional, but you can add them for more flavor and taste to the vegetables.

How Should I make this delicious recipe

Trim the Brussels sprouts by removing the stems and any loose or discolored outer leaves. Halve or slice them lengthwise before adding them to the water.

Let the halved Brussel sprouts sit in the water for at least 2-3 minutes. Drain the water and dry with a paper towel. Toss them in a mixture of soy sauce, salt, and maple syrup. Add the sweet potatoes and pecans, combine well.

Spray a little oil on the baking tray, add the vegetables. Bake them at 400 degrees Fahrenheit for at least 20-25minutes.

You may also like: Easy Vegan Sweet potato Bowl

Roasted Brussel Sprouts and Sweet potatoes.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Brussel Sprouts and sweet potatoes

Roasted Brussel Sprouts and Sweet Potato Salad

  • Author: Edna
  • Total Time: 25
  • Yield: 4 1x
  • Diet: Vegan


Healthy versatile Roasted Brussel Sprouts and sweet potato salad perfect for any occasion and meal. Pack it to go, have it as a salad, appetizer, or side dish.



1 cup cleaned and halved Brussel sprouts

1 large potato cubed

½ raw pecans or candied pecans

4 cups of boiling water

½ cup dried berries or cranberries

2 table spoon maple syrup

2 table spoon soy sauce 



1.In a large bowl, pour the boiled water , add the sweet potatoes and the halved Brussell sprouts . Blanch for 5 minutes, then rinse  in cold water to avoid overcooking them.

2.Dry the vegetables with a clean  paper towel or cotton cloth to remove any excess water. Transfer Brussel sprouts to another bowl, add soy sauce, maple syrup, and salt.Mix well to combine ,, and set aside.

4.In a large pan, toast pecans on medium-low heat for about 5 minutes. Add maple syrup and toast until they are well coated.

5.In a baking pan, add the sweet potato, Brussels sprouts, and candied pecans. Bake at 400 degrees Fahrenheit for 2o-25 minutes.

6.Add the dried cherries or cranberries and serve.

  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Category: salad
  • Method: Baking,toasting
  • Cuisine: American

Keywords: Roasted Brussel Sprouts and sweet potato salad

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating