Roasted Brussels Sprouts, Sweet Potatoes & Cranberries With A Dijon Vinaigrette

November 16, 2017

For many of us, Thanksgiving is next Thursday, so I wanted to post this quick and easy side dish recipe for anyone that is still struggling with what to bring to Thanksgiving Dinner.


There are two things about this recipe that make me really happy.  First of all, I love Brussels Sprouts, so that's a win.  Second of all, this recipe is SOOO EASY to make.  It consists of very few ingredients, very little prep time, and it only takes 20-30 minutes to cook. 


I initially "tasted" a version of this recipe at Thanksgiving Dinner two years ago when my cousin Natalie made something very similar, and I was hooked immediately. I say "tasted" but what I really did was devour three helpings of it.  Who's counting though?


Anyhoo - I've seen (and cooked) several different versions of this recipe since, and the majority use Butternut Squash rather than Sweet Potatoes.  I love Butternut Squash too, so really, you cannot go wrong here.  I think it all boils down to how much time you have to spend prepping (and if you have cooked with butternut squash before, you know that it takes longer to prep because those suckers are so darn hard to cut!), so for me, using sweet potatoes is quick, easy, and just as tasty.


This side dish recipe will make approximately 4 servings, so obviously if you are making this for a big group, you will need to double or triple this recipe.  



Here is what you will need:

-1 large sweet potato cut into 3/4-inch chunks.  You don't want to cut these chunks much smaller than that because they will shrink up a little as they cook.

-1 pound of Brussels Sprouts sliced in half (and trim the stems off). Same thing here though - don't cut them too small because they will shrink up a bit. 

-3 tablespoons of extra virgin olive oil

-3/4 teaspoon of salt

-ground black pepper

-1/2 cup of dried cranberries


And here is what you will need to make the Dijon Vinaigrette:

-2 teaspoons of Dijon mustard

-1 tablespoon of rice vinegar

-2 tablespoons of extra virgin olive oil

-a couple of pinches of salt

-ground black pepper




1. Preheat your oven to 450 degrees Fahrenheit.  Place the Sweet Potato and Brussels Sprouts chunks on a large baking sheet.  I've also used a baking dish for this.  It works either way.  Drizzle with 2 tablespoons of extra virgin olive oil and then toss with your hands so that the oil is distributed evenly. 

2.  Sprinkle evenly with salt and pepper and toss again. 

3.  Spread the veggies evenly on the baking sheet.

4.  Roast the veggies at 450 degrees for 20-30 minutes (it will vary depending on the size of veggie chunks, as well as your oven).  While they are cooking, toss them gently one or two times (with tongs or a spatula) to ensure that they are cooking evenly.

5. Mix together ingredients for the Dijon vinaigrette.



6. During the last 5 or so minutes of cooking, add the dried cranberries in with the roasting veggies. 

7.  Once everything is finished cooking, add one last tablespoon of olive oil and toss veggies and cranberries. 

8. Once they have cooled for a few minutes, place the veggies and cranberries into a serving bowl or platter, whichever you prefer. Pour the Dijon Vinaigrette and toss again gently until everything is lightly coated.  

9.  Serve and Enjoy!





So tell me, what are some of your go-to Thanksgiving recipes? I would really love to hear because I am always looking for new dishes to try. Feel free to comment below! 












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