Roasted Sweet Potatoes and Brussel Sprouts with Candied Pecans
Roasted sweet potatoes and brussel sprouts with a tangy maple dijon yogurt dressing and crunchy candied pecans. A real-ingredient Thanksgiving side dish.
Servings: 8 servings
Calories: 266kcal
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.
Nutrition
Calories: 266kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 0.3mg | Sodium: 294mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8452IU | Vitamin C: 50mg | Calcium: 65mg | Iron: 2mg