Autumn Roasted Vegetables

I have found a new favorite veggie dish for the Fall season! I’m even planning on bringing it to the family Thanksgiving this year. Simply put, it is Autumn Roasted Vegetables, but it also has pecans and dried cranberries. Wait- it gets better. There is also maple syrup and cinnamon just to bring it all together, wrapped with a nice sweet bow.
Roasted Brussels sprouts are a traditional Fall food, as are sweet potatoes, so combining them for this dish is a match made in Heaven. The Brussels sprouts are savory, roasted with olive oil, salt and pepper; the sweet potatoes bring a subtle sweetness, roasted with the warm hint of cinnamon and extra sweetness of real maple syrup; the pecans add a great crunch and nutty flavor; and the dried cranberries add a tangy sweetness. This dish has such a fantastic depth of flavor.
Autumn Roasted Vegetables are as just exciting to look at as they are to eat. I love the gorgeous combination of green Brussels sprouts, orange sweet potato, brown pecans, and red dried cranberries.
To make this dish, preheat the oven to 400ºF, line a large baking sheet with aluminum foil and 1 tablespoon of olive oil. Prep the Brussels sprouts, cut off the stem end and discard any yellow leaves, and cut them in half. Toss them with 3 tablespoons of olive oil plus salt and pepper to taste.
Next, peel and cube 2 sweet potatoes. Toss them with 1 tablespoon of olive oil and 2-3 tablespoons of pure maple syrup, and also 1/2 teaspoon of ground cinnamon.
Put the vegetables on the baking sheet, making sure Brussels sprouts are cut-side down. Place in the oven and roast for about 20-25 minutes, until the vegetables are tender. **About half-way through roasting, give the vegetables a toss to ensure even cooking and browning.
In a large bowl, combine roasted Brussels sprouts and sweet potatoes, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired.



Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts, halved
  • 3 tablespoons olive oil
  • Salt, to taste
Roasted Sweet Potato:
  • 2 sweet potatoes, peeled and cubed into 1-inch cubes
  • 1 tablespoons olive oil
  • 2-3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup
Roasted Brussels sprouts:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto half of a foil-lined baking sheet, cut side down.

Roasted Sweet Potatoes:

In a medium bowl, combine cubed sweet potatoes, 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place sweet potatoes in a single layer on the baking sheet, next to Brussels Sprouts. Bake for 20-25 minutes, turning once half-way through baking, until softened.


In a large bowl, combine roasted Brussels sprouts and sweet potatoes, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired.

Recipe Adapted From…

Happy cooking,


2 Comments Add yours

  1. brendamj says:

    I can’t wait to eat this!!!! It looks absolutely amazing and I’m sure it tastes amazing too!

    Liked by 1 person

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