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roasted brussels sprouts with sweet potato casserole

Brussels Sprouts Sweet Potato Casserole

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 sheet pan
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Small saucepan optional, for melting butter
  • 1 aluminum foil sheet optional

Ingredients
  

  • 1 1/2 pound Brussels sprouts trimmed and halved
  • 1 1/2 pound sweet potatoes peeled and 1-inch cubes
  • 3 tablespoon olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoon maple syrup
  • 2 tablespoon unsalted butter melted
  • 1/3 cup Parmesan cheese grated
  • 1/2 cup pecans roughly chopped
  • 1/4 cup dried cranberries
  • 2 clove garlic minced
  • 1 teaspoon fresh thyme leaves chopped
  • 1/4 cup low-sodium vegetable broth
  • 2 tablespoon panko breadcrumbs

Instructions
 

  • Preheat the oven to 425°F (220°C) and lightly grease the 9x13-inch baking dish.
  • In a large bowl toss Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the minced garlic.
  • In a medium bowl toss sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, smoked paprika, and cinnamon.
  • Spread Brussels sprouts and sweet potatoes on a sheet pan in separate halves and roast for 20 minutes, stirring once halfway.
  • Reduce oven temperature to 375°F (190°C).
  • In the large bowl whisk melted butter, maple syrup, vegetable broth, and thyme until combined.
  • Add the roasted Brussels sprouts and sweet potatoes to the bowl, then fold in Parmesan, pecans, and dried cranberries.
  • Transfer the mixture to the prepared baking dish and sprinkle evenly with panko breadcrumbs.
  • Bake at 375°F (190°C) for 12–15 minutes until the top is golden and the edges are bubbling.
  • Remove from the oven, tent loosely with foil, and rest for 5 minutes before serving.

Notes

Cut Brussels sprouts and sweet potatoes to similar sizes for even cooking, and roast on the sheet pan first to develop caramelization and prevent a soggy casserole. If your Brussels sprouts are very large, quarter them, and if they’re small, leave them whole. Swap Parmesan for crumbled goat cheese or feta for a creamier, tangier finish, and replace pecans with walnuts or omit for nut-free. For make-ahead, roast the veggies and mix the sauce up to a day early, then assemble and bake just before serving. If the top browns too quickly, cover loosely with foil; if it needs more color, broil for 1–2 minutes at the end. Adjust sweetness by increasing or decreasing the maple syrup, and add a pinch of red pepper flakes for heat.
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