Sweet Potato, Brussels Sprout Salad with Cranberry Sauce
Prep time
Cook time
Total time
Serves: 8
  • 2 pounds brussels sprouts, quartered
  • 6 Tbsp extra-virgin olive oil
  • Freshly cracked salt & pepper
  • 2 large sweet potatoes, peeled and cubed
  • 3 apples, peeled and cubed
  • ½ pound fresh or thawed frozen cranberries
  • 3 Tbsp pure maple syrup
  • 1 tsp finely grated fresh ginger or ½ tsp dried
  • finely grated orange zest, 1 orange
  • 1 tsp balsamic vinegar
  • 1 stick unsalted butter
  • 1 large shallot, minced
  • 1 teaspoon chopped thyme
  1. Preheat oven to 400 degrees.
  2. Prepare two large baking sheets and place quartered brussels sprouts on one pan and the cubed apples and sweet potatoes on another.
  3. Toss with oil and sprinkle with freshly cracked salt and pepper.
  4. Roast for 40 minutes, or until tender, turning once if needed.
  5. Meanwhile in a saucepan add cranberries, maple syrup, ginger, orange zest and balsamic vinegar.
  6. Heat over low heat while mashing cranberries to release their juices.
  7. Continue simmering and stirring until you have a nice sauce.
  8. Once your sauce begins to form, melt butter in a larger saucepan, add shallot and chopped thyme. Immediately mix in the cranberry sauce, stirring to combine.
  9. Remove Brussels sprouts, sweet potatoes and apples from oven and place in a large bowl, pour in the cranberry butter sauce and toss to coat.
  10. Serve warm.
Recipe by Simple Roots at https://simplerootswellness.com/sweet-potato-brussels-sprout-salad-cranberry-sauce/