About the Recipe
If you think vegetables can’t steal the show, this recipe will change your mind.
Roasting transforms humble Brussels sprouts into crispy, caramelized bites with nutty depth, while sweet potatoes turn tender and golden at the edges. Tossed with crunchy pecans, jeweled pomegranate seeds, and a glossy drizzle of balsamic and dark maple syrup, this dish hits every note: sweet, savory, smoky, tangy, and just a little crunchy.
It’s the kind of side that feels special enough for a holiday table but simple enough for a weeknight dinner. The magic happens in the oven — high heat brings out natural sugars, creating those irresistible browned edges that make roasted vegetables so satisfying.
The finishing touch? A sprinkle of smoked Maldon salt for subtle crunch and a whisper of smokiness that pulls everything together.
Ingredients
2 pounds Brussel Sprouts, trimmed and halved
1 medium Sweet Potato, diced into ½ inch pieces
2 tablespoons Olive Oil, more if needed
Salt and fresh ground Black Pepper to taste
⅓ cup Pecans, chopped
½ cup pomegranate seeds
1 tablespoon balsamic vinegar
1 tablespoon maple syrup, Grade B dark is best for this
Smoked Maldon salt, optional
Preparation
Preheat oven to 400℉. Air Fryer works well also
Toss brussel sprouts, sweet potato, nuts, olive oil, salt and pepper together in a bowl. Spread out evenly onto a sheet pan, placing sprouts cut side down. Place into a preheated oven and roast until sprouts begin to brown, about 15-20 minutes.
Remove the pan from the oven and using a spatula lift and turn the sprouts and sweet potatoes to expose the underside. Don’t worry if you don’t get them all turned.
Return the pan to the oven for another 10-15 minutes, or until the spouts are browned on the outside and the sweet potatoes are softened throughout.
Mix vinegar and maple syrup.
Remove the pan from the oven and place vegetables into a serving bowl. Drizzle with syrup mixture, add the pomegranate seed and toss to coat. Finish with a small sprinkle of Maldon salt.
Serve and enjoy.