These maple roasted brussels sprouts and sweet potatoes are the perfect side dish for any fall inspired menu! It’s the perfect mix of sweet and salty with a hint of that comforting maple syrup flavor.

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This healthy side dish is a Thanksgiving favorite or can be made to compliment a pork roast, roasted chicken or even steak.

You can even add some sautéed chicken sausage to this dish to make it a complete meal!

What You Will Need

3 cups brussels sprouts- cleaned, trimmed & halved

3 cups sweet potatoes – peeled and diced into small cubes

1/2 cup pecan halves

1/3 cup dried cranberries (I like to use Craisins)

4 oz. pancetta, diced

4 tbsp. olive oil

2 tbsp. maple syrup + more for serving

1 tbsp. brown sugar

1/2 tsp. salt

3/4 tsp. dried rosemary

1/4 tsp. pepper

1 tsp. cinnamon

Make sure your sweet potatoes are diced small enough, otherwise they will still be undercooked when your Brussels sprouts are already done!

You can even find pre-peeled and cubed sweet potato or other squash in the produce section at most grocery stores. If you are looking to save some time, these will work just fine in this recipe.

Make sure to use real maple syrup!

If you can’t find pancetta, diced bacon will work just as well.

How To Make

Preheat oven to 400 degrees.

In large skillet, toast pecans on medium-low heat until light brown. Remove from pan and set aside.

Using the same skillet, add pancetta and cook until browned. Remove from pan and drain on a paper towel. Set aside.

In large mixing bowl, whisk together olive oil, maple syrup, brown sugar, cinnamon, rosemary, salt and pepper.

Add brussels sprouts and sweet potato to the mixing bowl and toss until everything is well coated in the olive oil mixture.

Spread brussels sprouts and sweet potatoes out evenly on a large baking sheet.

Bake in the oven for 20 minutes.

Remove the pan from the oven. Flip vegetables and add pancetta, dried cranberries and toasted pecans.

Return back to the oven for an additional 10 minutes or until sweet potatoes are soft.

To serve, arrange vegetables on serving dish and drizzle with a small amount of maple syrup.

Enjoy!