The perfect blend of winter vegetables, cranberries, and pecans roasted to perfection and baked in a delicious Maple Balsamic glaze! This Brussel Sprout Holiday Hash will be a hit with everyone around your Thanksgiving table!
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What’s In the Brussel Sprout Holiday Hash?
All of your favorite things! Here’s what you need to make the brussel sprout holiday hash:
- Brussel Sprouts
- Sweet Potatoes
- Cranberries – fresh or frozen will work fine!
- Pecans (optional, but recommended!)
- Maple Syrup – use a high quality pure maple syrup for optimal flavor!
- Balsamic Vinegar – like the syrup, the quality of balsamic vinegar will impact the flavor!
- Cinnamon
These simple ingredients make the perfect blend of holiday flavors!
Brussel Sprout Holiday Hash Recipe Tips
While this recipe is really quite simple, there are a few things you’ll want to note before you make it!
Roasting the Veggies
Roasting the brussel sprouts, sweet potato, and cranberries give this dish a toasted coziness that perfectly compliments and balances the maple balsamic glaze! To perfectly roast the veggies, do the following:
- Chop veggies. Halve the brussel sprouts if they are regular sized or on the smaller side, but quarter them if they are particularly large! Dice the sweet potatoes into 1/4″ pieces so they don’t take longer to roast than the brussel sprouts. You will also roast the cranberries with the brussel sprouts and potatoes – this will make them very tender and allow their juice to blend with the syrup when tossing all ingredients together!
- Toss in olive oil and seasoning. I use one mixing bowl and toss the brussel sprouts + cranberries first, followed by the sweet potatoes!
- Roast on two separate baking sheets. You might be tempted to use one baking sheet and squeeze all the veggies on, but this will compromise the roast. Your veggies need to have enough space to roast independent of one another, and having some veggies overlapping others will hinder this. Instead of getting a nice char and crispiness, you’ll have veggies that are far too tender and easily mash into each other. It’s also important that you spray the baking sheets to avoid sticking (sometimes the olive oil alone doesn’t do the trick).
Preparing the Maple Balsamic Sauce
The savory yet subtly sweet maple balsamic sauce takes this dish from typical side dish to holiday table ready! The maple balsamic sauce is surprisingly simple to make and involves only a few ingredients:
- Maple Syrup
- Balsamic Vinegar
- Salt/pepper
Now you see where the name comes from! It is literally just that – “maple & balsamic”. The ratio of these ingredients is something I spent a while perfecting, and I think I’ve landed on the perfect one!
Just like with most other recipes, your outcome will only taste as good as the ingredients you used! This is particularly true for this maple balsamic sauce. It’s important that you use a high quality, real maple syrup to keep it from tasting like it belongs on waffles. Along with this, a high quality balsamic vinegar always elevates a recipe! Especially this one since the balsamic vinegar is such a key ingredient!
Other Holiday Recipes To Try
Here are a few of my favorite holiday recipes on the blog!
- Stuffing Skillet Breakfast Casserole
- Healthy honey Cornbread Casserole
- Dark Chocolate Cinnamon Cheesecake
- Nana’s Old-Fashioned Christmas Fudge
- Simple Butter Toffee
- Sugar Cookies and Buttercream Frosting
… it’s the most wonderful time of the year to be in the kitchen! I hope you’ll give some of these other recipes a try! And stay tuned for my Cranberry Apple Crisp later this weekend!
Brussel Sprout Holiday Hash
Ingredients
- 2 lbs Brussel sprouts ~2 bags
- 2 large sweet potatoes
- 1/2 c cranberries
- 1/2 c pecans
- 1/4 – 1/2 tsp cinnamon
- 2 T olive oil
- to taste salt/pepper
Maple Balsamic Sauce
- 1/3 c maple syrup high quality
- 3 T balsamic vinegar
- to taste Salt/pepper
Instructions
- Preheat oven to 425 and grease an 8×8” (or 9×9”) casserole dish. Halve brussel sprouts (Quarter if extra large) & chop sweet potatoes into 1/4” pieces
- In a mixing bowl, toss brussel sprouts and cranberries in ~ 1-2 T olive oil, salt, and pepper and spread onto a greased roasting pan. Use the same bowl to then toss sweet potatoes in 1-2 T olive oil, salt/pepper, & cinnamon. Spread into a separate greased roasting pan.
- Roast veggies for 20-25 minutes (until lightly charred and tender).
- While veggies roast, prepare the maple balsamic sauce by whisking together the maple syrup, balsamic vinegar, salt & pepper. Set aside.
- When veggies have finished roasting, pour all into the mixing bowl and add pecans. Pour the maple balsamic sauce over the veggies/pecans and toss to coat. Then, pour this into the prepared casserole dish.
- Bake at 425 for 10-15 minutes longer. Allow to cool, serve, and enjoy!
Nutrition
Wishing you all a wonderful, relaxing Thanksgiving and a magical holiday season!
love, Kelsie
