Roasted Brussels sprouts, sweet potatoes & cranberries
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 2-3
  • ½ kg Brussels sprouts
  • 3 medium size sweet potatoes
  • handful of pecans (or walnuts)
  • handful of dried cranberries
  • 4 tbsp olive oil
  • salt
  1. Preheat oven to 200 C (390 F). Prepare a large baking tray and line it with parchment paper.
  2. First start by trimming the ends of Brussels sprouts s and removing any yellow leaves. Slice all Brussels sprouts in half. Put them in a small mixing bowl and add 2 tbsp olive oil and salt.
  3. Toss to combine and place them on one side of the baking tray.
  4. Peel the sweet potatoes and cut in smaller cubes. Put them in a small mixing bowl, add 2 tbsp olive oil and salt and toss to combine. Place them on other side of the baking tray.
  5. Put in the oven and roast for about 30 minutes until the Brussels sprouts start to caramelize (last 5 minutes you can increase the temperature to 220 C / 420 F) and then remove from the oven.
  6. Leave to cool slightly and put in the large salad bowl. Add dried cranberries and pecans and stir. If you want additional sweetness, you can add 1-2 tbsp of maple syrup. Enjoy!
Recipe by Travelling oven at