Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe

Pioneer Woman Roasted Brussels Sprouts and Sweet Potatoes is a vibrant, colorful side dish that captures the essence of autumn on a single sheet pan. Ree Drummond loves a recipe that looks as good as it tastes, and this combination creates a stunning contrast between the deep green, charred sprouts and the bright orange, caramelized sweet potatoes. It’s a sweet-and-savory masterpiece finished with a drizzle of balsamic glaze and a handful of dried cranberries, creating a dish that feels fancy enough for Thanksgiving but easy enough for a Tuesday night.

Try More Recipes:

• Pioneer Woman Smashed Potatoes Recipe
• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Sweet Potato Casserole

🧡 Why You Will Love This Roasted Brussel Sprouts and Sweet Potatoes Recipe:

• Visual Appeal: The jewel-toned vegetables make for a gorgeous presentation on any holiday table.
• Flavor Balance: The natural bitterness of the Brussels sprouts is perfectly offset by the sugary caramelization of the roasted sweet potatoes and tart cranberries.
• Sheet-Pan Ease: It’s a “toss and roast” recipe, meaning minimal prep and very few dishes to wash.
• Texture Variety: You get the crispy, charred leaves of the sprouts alongside the soft, tender cubes of potato and the crunch of pecans.

🍠 Pioneer Woman Roasted Brussels Sprouts and Sweet Potatoes Ingredients

• 1 ½ lbs (700g) Brussels Sprouts
• 2 Large Sweet Potatoes
• 1 Red Onion
• 4 tbsp Olive Oil
• 1 tsp Kosher Salt
• ½ tsp Black Pepper
• ½ cup Balsamic Vinegar
• 2 tbsp Sugar
• 1/3 cup Dried Cranberries
• 1/3 cup Pecans

🥘 How To Make Pioneer Woman Roasted Brussels Sprouts and Sweet Potatoes

1. Preheat: Heat your oven to 400°F (200°C). A hot oven is crucial for charring the sprouts rather than steaming them.
2. Prep the Veggies: Peel the sweet potatoes and chop them into 1-inch cubes. Trim the woody ends off the Brussels sprouts and cut them in half through the stem. If the sprouts are very large, quarter them so they cook at the same rate as the potatoes.
3. Season: Place the sweet potatoes, Brussels sprouts, and red onion wedges onto a large rimmed baking sheet. Drizzle generously with olive oil. Sprinkle with kosher salt and black pepper.
4. Toss and Spread: Use your hands to toss everything together until fully coated in oil. Spread the vegetables out in a single layer. Tip: Turn the Brussels sprouts cut-side down against the metal pan for maximum crispiness.
5. Roast: Bake for 30 to 35 minutes. Stir gently halfway through cooking to ensure even browning. The vegetables are done when the sweet potatoes are fork-tender and the outer leaves of the sprouts are dark and crispy.
6. Make the Glaze (Optional): While veggies roast, simmer balsamic vinegar and sugar in a small saucepan over medium-low heat for 10–15 minutes until it reduces by half and coats the back of a spoon. (Skip this if using store-bought glaze).
7. Garnish: Remove the pan from the oven. Immediately scatter the pecans and dried cranberries over the hot vegetables.
8. The Finish: Drizzle the thick balsamic glaze in a zigzag pattern over the entire tray.
9. Serve: Transfer to a serving platter immediately while hot.

⭐ Recipe Tips

• Size Matters: Cut the sweet potato cubes roughly the same size as the Brussels sprouts. If the potato chunks are huge, the sprouts will burn before the potatoes are soft.
• Don’t Overcrowd: Airflow is key to roasting. If the pan is too crowded, use two sheet pans. Crowded veggies release steam and turn mushy instead of crispy.
• The Glaze: Don’t skip the balsamic! The acid cuts through the starchiness of the potato and brightens the whole dish. If you don’t have glaze, a mix of balsamic vinegar and honey works well.
• Bacon Addition: In true Pioneer Woman fashion, you can add chopped raw bacon to the pan before roasting. The bacon fat will render out and season the vegetables as they cook.

🍖 What To Serve With Roasted Brussels Sprouts and Sweet Potatoes?

This Roasted Brussels Sprouts and Sweet Potatoes screams “Holiday Dinner.” It is the perfect accompaniment to Roasted Turkey or Honey Glazed Ham. For everyday meals, it pairs beautifully with Pork Chops or Grilled Salmon.

🎚 How To Store Leftovers Roasted Brussels Sprouts and Sweet Potatoes?

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Not recommended. Sweet potatoes tend to get mealy and Brussels sprouts become soggy when frozen and thawed.

🥵 How To Reheat Leftovers Roasted Brussels Sprouts and Sweet Potatoes?

• Oven/Air Fryer: Spread on a baking sheet and heat at 350°F (175°C) for 5–10 minutes to bring back the crisp edges.
• Microwave: You can microwave them for 1–2 minutes, but they will lose their roasted texture and become soft.

FAQs

More Recipes:

• Pioneer Woman Pull Apart Cheese Bread
• Pioneer Woman Sausage Stuffing Recipe
• Pioneer Woman Slow Cooker Pinto Beans Recipe

📊 Roasted Brussels Sprouts and Sweet Potatoes Nutrition Facts

• Calories: ~240 kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 400mg
• Total Carbohydrate: 34g
• Protein: 5g

Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe

Recipe by Imen DridiCourse: Sides, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

220

kcal

Pioneer Woman Roasted Brussels Sprouts and Sweet Potatoes is a colorful, nutrient-packed side dish. Tossed in olive oil and roasted until caramelized, the sweetness of the potatoes pairs perfectly with the crispy sprouts, all finished with a tangy balsamic glaze.

Ingredients

• 1 ½ lbs (700g) Brussels Sprouts

• 2 Large Sweet Potatoes

• 1 Red Onion

• 4 tbsp Olive Oil

• 1 tsp Kosher Salt

• ½ tsp Black Pepper

• ½ cup Balsamic Vinegar

• 2 tbsp Sugar

• 1/3 cup Dried Cranberries

• 1/3 cup Pecans

Directions

• Preheat: Heat your oven to 400°F (200°C). A hot oven is crucial for charring the sprouts rather than steaming them.
• Prep the Veggies: Peel the sweet potatoes and chop them into 1-inch cubes. Trim the woody ends off the Brussels sprouts and cut them in half through the stem. If the sprouts are very large, quarter them so they cook at the same rate as the potatoes.
• 
  Season: Place the sweet potatoes, Brussels sprouts, and red onion wedges onto a large rimmed baking sheet. Drizzle generously with olive oil. Sprinkle with kosher salt and black pepper.
  
• Toss and Spread: Use your hands to toss everything together until fully coated in oil. Spread the vegetables out in a single layer. Tip: Turn the Brussels sprouts cut-side down against the metal pan for maximum crispiness.
• Roast: Bake for 30 to 35 minutes. Stir gently halfway through cooking to ensure even browning. The vegetables are done when the sweet potatoes are fork-tender and the outer leaves of the sprouts are dark and crispy.
• Make the Glaze (Optional): While veggies roast, simmer balsamic vinegar and sugar in a small saucepan over medium-low heat for 10–15 minutes until it reduces by half and coats the back of a spoon. (Skip this if using store-bought glaze).
• Garnish: Remove the pan from the oven. Immediately scatter the pecans and dried cranberries over the hot vegetables.
• The Finish: Drizzle the thick balsamic glaze in a zigzag pattern over the entire tray.
• Serve: Transfer to a serving platter immediately while hot.

Notes

• Size Matters: Cut the sweet potato cubes roughly the same size as the Brussels sprouts. If the potato chunks are huge, the sprouts will burn before the potatoes are soft.
  Don’t Overcrowd: Airflow is key to roasting. If the pan is too crowded, use two sheet pans. Crowded veggies release steam and turn mushy instead of crispy.
  The Glaze: Don’t skip the balsamic! The acid cuts through the starchiness of the potato and brightens the whole dish. If you don’t have glaze, a mix of balsamic vinegar and honey works well.
  Bacon Addition: In true Pioneer Woman fashion, you can add chopped raw bacon to the pan before roasting. The bacon fat will render out and season the vegetables as they cook.