Roasted Brussels Sprouts & Sweet Potatoes

Roasted Brussels sprouts and sweet potatoes with maple syrup, balsamic vinegar, toasted pecans and plump cranberries is an easy, delicious  side dish for Thanksgiving, Christmas or weeknight dinners.

– orange juice – dried cranberries – Brussels sprouts – sweet potatoes,  – olive oil – maple syrup – balsamic vinegar – chili powder – garlic powder – pecan halves


Pour boiling orange juice over dried cranberries. Cover and set aside.  

Whisk together dressing ingredients. 

Toss Brussels sprouts and sweet potatoes in dressing. Transfer to baking sheet.  

Roast until Brussels sprouts are crispy. Add pecans and roast until toasted. 

Serve with the plumped cranberries and a drizzle of maple syrup. 

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