Roasted Sweet Potatoes and Brussel Sprouts with Candied Pecans
I roast sweet potatoes and brussel sprouts all the time, so this one had to earn its spot on the blog. This one is elevated with crunchy candied pecans and a tangy maple dijon dressing drizzled over top. It all comes together on one sheet pan, it's naturally gluten-free, and it serves a crowd. It's also the first recipe in my Stuffed with Sides series: holiday sides made with real ingredients, no cream cheese or cream-of-whatever-soup.
The Side I Make on Repeat
Roasted veggies are my love language. It’s my default when I need a vegetable on the table and don’t want to think about it. This version is the one I reach for when I want it to feel a little more special without adding much work. The candied pecans and dressing come together while the veggies roast, and suddenly a basic sheet pan side tastes like something you’d proudly bring to Thanksgiving.
My husband loves this one, and so does the rest of the family. The trick that keeps it in our regular rotation is chopping everything ahead and stashing it in a bag in the fridge, so on a busy day (or a holiday), I just dump it on the pan and slide it in. That’s really what this whole Stuffed with Sides series is about for me: real ingredients, real flavor.
Ingredients & Notes
- Sweet potatoes and brussel sprouts - Cut the sweet potatoes into 1-inch cubes and halve the sprouts so everything finishes roasting at the same time.
- Shallot - It roasts the whole time right alongside the vegetables and turns sweet and jammy.
- Pecans and coconut sugar - A quick skillet syrup turns plain pecans into candied ones. Brown sugar works just as well.
- Greek yogurt or mayo - This is the dressing base. I've made it both ways. Use mayo to keep the whole dish dairy-free.
- Maple syrup, dijon, and apple cider vinegar - Together these make the dressing sweet, sharp, and tangy, which is exactly what roasted vegetables need.
How to Make Roasted Sweet Potatoes and Brussel Sprouts
Tips
- Chop ahead. Cut the vegetables and store them in a bag in the fridge, so on the day of your gathering they go straight onto the pan.
- Cut side down, then leave them alone. Don't flip anything. The flat side of the sprouts caramelizes against the pan.
- Let the pecans set. The coating hardens as it cools. I leave mine in the skillet, but you can spread them on parchment paper.
- Cool slightly before dressing. Give the vegetables a few minutes out of the oven before you drizzle so the dressing stays creamy on top.
Check out these recipes for more side dishes
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Recipe
Roasted Sweet Potatoes and Brussel Sprouts with Candied Pecans
Ingredients
Roasted vegetables
- 2 sweet potatoes - medium, cut into 1-inch cubes
- 1 lb brussel sprouts - trimmed and halved
- 1 shallot - cut into ¼-inch slices
- ¼ cup olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Candied pecans
- 2 tablespoon coconut sugar - or brown sugar
- ½ tablespoon water
- 1 cup pecans - halves and pieces
Maple dijon dressing
- ¼ cup greek yogurt - or mayo, for dairy-free
- 2 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 400°F.
- Add the sweet potatoes, brussel sprouts, and shallot to a large baking sheet. Toss with the olive oil, sea salt, garlic powder, and black pepper. Spread into an even layer and turn the brussel sprouts cut side down.2 sweet potatoes, 1 lb brussel sprouts, 1 shallot, ¼ cup olive oil, ½ tsp sea salt, ½ tsp garlic powder, ¼ tsp black pepper
- Roast for 30 - 40 minutes until the brussel sprouts are caramelized and the sweet potatoes are tender. Let cool slightly.
- While the vegetables roast, make the candied pecans. Add the coconut sugar and water to a skillet over medium-low heat. Stir with a rubber spatula until the sugar melts into a thick, sticky paste. Add the pecans and stir until evenly coated. Remove from the heat and let the pecans harden in the pan, or spread them on parchment paper.2 Tbsp coconut sugar, ½ Tbsp water, 1 cup pecans
- Make the dressing. Whisk together the Greek yogurt, maple syrup, olive oil, dijon, apple cider vinegar, and sea salt until smooth.¼ cup greek yogurt, 2 Tbsp maple syrup, 1 Tbsp olive oil, 1 Tbsp dijon mustard, 1 Tbsp apple cider vinegar, ¼ tsp sea salt
- Sprinkle the candied pecans over the vegetables and drizzle with the dressing. Serve straight from the pan or transfer to a serving bowl.
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