Roasted Sweet Potatoes and Brussels Sprouts with Pecans: Your Essential Fall & Holiday Side Dish
The epitome of fall flavors graces your table with this irresistible recipe. You’ll adore serving these Roasted Sweet Potatoes and Brussels Sprouts with Pecans to your cherished family and guests, making every holiday meal or autumn gathering extra special. This dish is not just a side; it’s a celebration of seasonal bounty, bringing vibrant colors, diverse textures, and a harmonious blend of sweet, savory, and subtly spicy notes to your plate.
This delightful recipe was meticulously crafted in partnership with Fisher Nuts, a brand committed to providing high-quality, preservative-free nuts that elevate every dish.
Embracing the Flavors of Fall with a Wholesome Side Dish
As the leaves begin to turn and the air grows crisp, our palates naturally gravitate towards the comforting, robust flavors of autumn. This time of year calls for hearty, warming dishes that nourish both body and soul. Our Roasted Sweet Potatoes and Brussels Sprouts with Pecans is more than just a recipe; it’s a quintessential fall side dish that effortlessly captures the essence of the season. It’s perfect for Thanksgiving, Christmas, or any weeknight dinner where you want to add a touch of seasonal elegance and nutrition.
Sweet potatoes, with their inherent sweetness and vibrant orange hue, are packed with vitamins, fiber, and antioxidants, making them a delicious and healthy choice. Brussels sprouts, often misunderstood, transform into tender, caramelized bites when roasted, shedding their bitter reputation. When these two powerhouse vegetables are brought together and enhanced with a delectable glaze and crunchy pecans, they create a symphony of flavors and textures that is truly unforgettable.
The Brussels Sprouts Transformation: From Hater to Lover
It’s that particular season again, a time when opinions on Brussels sprouts are sharply divided. Personally, I’m a huge advocate for these mini cabbage-like wonders, though my appreciation for them only truly blossomed during my college years. I consider myself a relatively late bloomer in the “I love Brussels sprouts” club. This late discovery has fueled my mission to convert others, particularly my family (especially my children), to their delicious potential. Consequently, I’m perpetually experimenting with novel ways to prepare them, always aiming for that perfect preparation that wins over even the staunchest skeptics. Roasting, without a doubt, remains my absolute favorite method – who can resist those wonderfully crispy outer leaves?
While my kids are still somewhat undecided on their allegiance to Brussels sprouts, and my husband remains firmly in the “no” camp, I’m thrilled to report a major victory: my two-year-old absolutely adores them! He enthusiastically devoured multiple servings of this Roasted Sweet Potatoes and Brussels Sprouts with Pecans when I prepared it last week. That’s my boy, showing an early appreciation for good, wholesome vegetables!
For those who might still be on the fence about Brussels sprouts, roasting is the game-changer. High heat caramelizes their natural sugars, mellowing any bitterness and bringing out a nutty sweetness. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. Avoid any with yellowing leaves or soft spots. Proper preparation, like trimming the ends and halving larger sprouts, ensures even cooking and maximises their delicious crispiness.
A Symphony of Flavors: The Maple, Balsamic & Sriracha Glaze
What truly elevates this side dish from simply good to absolutely extraordinary is the irresistible maple, balsamic, and sriracha glaze. This concoction is a masterful balance of flavors: the rich sweetness of pure maple syrup, the tangy acidity of balsamic vinegar, and a gentle kick from the sriracha sauce. I designed it to be subtly spiced, using just a tiny bit of sriracha in the hopes that even the younger members of my family would give it a try. However, if you’re inclined towards a more pronounced heat, don’t hesitate to double the amount of sriracha to suit your preference. The beauty of this glaze lies in its adaptability!
The combination is truly remarkable. Maple syrup provides a comforting, autumnal sweetness that pairs beautifully with the earthy vegetables. Balsamic vinegar adds a sophisticated depth and bright acidity, cutting through the richness. And the sriracha introduces a delightful warmth and complexity without overpowering the dish. This versatile glaze isn’t limited to just sweet potatoes and Brussels sprouts; I believe it would be equally fantastic drizzled over other roasted fall vegetables, such as tender acorn squash, robust butternut squash, or even roasted carrots and parsnips. It’s an essential element that brings all the components of this dish into perfect harmony.
The Crunchy Perfection of Roasted Pecans
To introduce a delightful textural contrast and an extra layer of nutty flavor, I added some crunchy pecans to the dish. These are tossed into the roasting pan about five minutes before the vegetables are scheduled to come out of the oven. This brief roasting period is just enough time to lightly toast the pecans, enhancing their natural sweetness and creating an appealing crunch without risking over-browning. Let’s be honest, in my opinion, pecans simply belong in a savory roasted vegetable dish like this. Their rich, buttery flavor and satisfying crunch provide the perfect counterpoint to the tender sweet potatoes and caramelized Brussels sprouts.
Pecans are not only delicious but also offer excellent nutritional benefits, including healthy fats, antioxidants, and essential minerals. Using high-quality nuts, like those from Fisher, truly makes a difference in the overall taste and texture of the dish. This simple addition transforms the side dish into something truly special, elevating it with a gourmet touch. The subtle warmth from the roasting process brings out their full aroma, contributing to an absolutely perfect sensory experience.
Partnering with Fisher Nuts for Quality Ingredients
I am thrilled to share that this marks my third year partnering with Fisher Nuts to develop and create inspiring recipes using their exceptional range of preservative-free walnuts, almonds, and pecans. My long-standing collaboration with Fisher Nuts is something I deeply value, as it aligns perfectly with my commitment to using high-quality, natural ingredients in my cooking. The superior quality of their nuts truly shines through in every dish, adding that extra layer of flavor and texture that makes a recipe memorable.
A particular highlight of our partnership was my honor of meeting with the Fisher team in person last year, alongside the esteemed Chef Alex Guarnaschelli, in New York City. This experience provided an invaluable opportunity to gain a deeper understanding of the company’s ethos, its dedication to quality, and its passionate team. Moreover, I had the immense pleasure of sampling some truly wonderful and innovative recipes expertly prepared by Chef Alex herself at her restaurant, Butter. You can read more about my unforgettable trip to NYC and the culinary delights I experienced there. Fisher Nuts’ commitment to providing wholesome, preservative-free products is something I genuinely appreciate and highly recommend to all home cooks looking to elevate their dishes.
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Roasted Sweet Potatoes and Brussels Sprouts with Pecans
- Author: Aggies Kitchen
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Holiday
- Method: Oven Roast
- Cuisine: American, Fall
Experience the ultimate fall flavors with this easy and delicious recipe for Roasted Sweet Potatoes and Brussels Sprouts with Pecans. Drizzled with a tantalizing maple, balsamic, and sriracha glaze, this vibrant side dish is perfect for any holiday gathering, family dinner, or special occasion. It’s a healthy, satisfying, and beautiful addition to your table, sure to please even the pickiest eaters!
Ingredients
- 2 large sweet potatoes, peeled and cut into uniform 1” cubes
- 1 lb Brussels sprouts, trimmed and halved (keep whole if very small)
- 2 tablespoons grapeseed oil (or other high smoke point cooking oil like avocado oil)
- 3/4 cup Fisher Pecan Halves, roughly chopped for optimal texture
- coarse sea salt and freshly ground black pepper, to taste
- 1 tablespoon pure maple syrup (ensure it’s 100% pure for best flavor)
- 1 tablespoon good quality balsamic vinegar
- 1/2 teaspoon sriracha sauce (adjust to your preferred level of heat)
Instructions
- Preheat your oven to a robust 400°F (200°C). This high temperature is key to achieving perfectly caramelized vegetables.
- In a spacious large mixing bowl, combine your uniformly cubed sweet potatoes and trimmed Brussels sprouts. Drizzle with 2 tablespoons of grapeseed oil (or your chosen high-temperature oil) and toss thoroughly to ensure all the vegetables are evenly coated. Spread the seasoned vegetables out in a single layer on a large, lightly greased baking sheet. Avoid overcrowding the pan, as this helps the vegetables roast rather than steam, leading to maximum crispiness.
- Place the baking sheet in the preheated 400°F oven and roast for an initial 15 minutes. After this time, carefully remove the sheet from the oven. Using a spatula, gently toss the vegetables to ensure even browning. At this point, sprinkle in your roughly chopped Fisher Pecan Halves. Return the baking sheet to the oven and continue to cook for an additional 5-7 minutes, or until the vegetables are tender-crisp and beautifully browned, and the pecans are lightly toasted and fragrant. Remove from the oven and season generously with coarse sea salt and freshly ground black pepper to taste.
- While the vegetables are roasting, prepare your exquisite glaze. In a small bowl, whisk together the pure maple syrup, balsamic vinegar, and sriracha sauce until well combined. The balance of these three ingredients creates a dynamic flavor profile.
- Once the roasted vegetables and pecans are out of the oven, immediately drizzle the prepared maple, balsamic, and sriracha glaze evenly over them. Gently toss once more to ensure every piece is coated with the delicious sauce. Serve this delightful dish immediately while it’s still warm, allowing the flavors to truly shine.
Chef’s Notes & Tips for Perfect Results
- Even Roasting: For the best results, ensure your sweet potatoes are cut into similar-sized cubes and Brussels sprouts are either small and whole or halved uniformly. This guarantees they cook evenly at the same rate.
- Don’t Crowd the Pan: Overcrowding your baking sheet can lead to steaming instead of roasting, preventing your vegetables from getting those coveted crispy edges. If necessary, use two baking sheets.
- Glaze Customization: Feel free to adjust the sriracha level in the glaze to suit your heat preference. For a milder flavor, reduce it or omit it entirely. For an extra punch, add more. You could also infuse the glaze with a finely minced garlic clove or a pinch of dried thyme for added aromatic depth.
- Nut Substitution: While pecans offer a unique flavor, walnuts or even toasted almonds could be used as a substitute if preferred, maintaining that essential crunchy element.
- Make Ahead Option: You can prepare and cut the sweet potatoes and Brussels sprouts a day in advance, storing them in separate airtight containers in the refrigerator. The glaze can also be made ahead and stored in the fridge for up to a week. Just toss and roast when ready!
- Serving Suggestions: This dish makes a fantastic side for roasted chicken, turkey, pork loin, or beef tenderloin. It’s also hearty enough to be a vegetarian main dish when paired with a grain like quinoa.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, though the pecans may lose some of their crunch.
(Disclosure: This is a sponsored conversation written by me on behalf of Fisher. The opinions, text, and enthusiasm for delicious food are entirely my own.)
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