Thanksgiving and the holidays are upon us, and that means plentiful scrumptious side dishes are in order! Let these flavorful roasted brussels sprouts and sweet potatoes fill your table with deliciousness this season.

The key to roasted perfection with any vegetable is lots and lots of space and lots of heat! This will eliminate any excess moisture that might make your veggies go mushy. My favorite part about this particular recipe is that the honey-dijon glaze coats the vegetables directly after they’ve been roasted, preserving their crispness. Due to the heat, the vinegar evaporates, leaving flavor instead of puddles!

Roasted Honey Dijon Brussels Sprouts and Sweet Potatoes with Pomegranate Seeds

Honey Dijon Brussels Sprouts + Sweet Potatoes with Pomegranate Seeds Recipe

Print Recipe

Honey Dijon Brussels Sprouts + Sweet Potatoes with Pomegranate Seeds

The key to crisp (not mushy) roasted vegetables is lots of space! Use two large baking sheets with low sides to give moisture plentiful space to escape from the vegetables for the best results.

Servings: 4 Servings

Ingredients

1 tbsp honey
2 tsp whole grain dijon mustard
1/4 tsp red pepper flakes (reduce to ⅛if you prefer less spice)
2 tsp white wine vinegar
1 small garlic clove, pressed or grated on a microplane
2 sweet potatoes, peeled and cubed (1.5 inch pieces)
4 -ish cups halved brussels sprouts, bases trimmed and outer leaves removed
Seeds of 1 pomegranate (I also think dried cranberries would be delicious!)

Instructions

Heat the oven to 425F with the racks in lowest and center positions.
In a small bowl, whisk together the honey, dijon mustard, red pepper flakes, white wine vinegar, and garlic until well combined and set aside.
Toss the sweet potatoes with 2 tbsp olive oil, ⅛ tsp salt, and a few cracks of black pepper on a large rimmed baking sheet. Arrange in an even layer with a bit of space between each potato piece.
On a separate large rimmed baking sheet, toss the brussels sprouts with 1 tbsp olive oil, ⅛ tsp salt, and a few cracks of black pepper. Arrange cut side down in an even layer with space between each.
Place the brussels sprouts on the lowest rack and the potatoes on the center rack and roast 15 minutes. After 15 minutes, remove the sheets from the oven, stir, and re-distribute the vegetables into even layers. Return to the oven, this time with the potatoes on the lowest rack and the brussels on the center rack. Roast 15 minutes more.
Remove the sheets from the oven, and immediately pour the honey-dijon mixture onto the hot vegetables. Use a spatula to toss and coat the vegetables evenly. Combine the brussels sprouts and the sweet potatoes on a serving platter and top with the pomegranate seeds. Enjoy!