One of the best side dishes is roasted sweet potatoes and Brussels sprouts with cranberries. You will love them here even if you are not a Brussels sprout lover. The perfect pairing with all the ...

The roasted brussels sprouts and sweet potatoes in this recipe are a delicious combination. The slight bitterness of the brussels sprouts pairs well with the sweet potatoes, and the olive oil and ...

Roasted Brussels sprouts get tossed in an apple-cider vinaigrette for a sweet, sticky coating. Reducing the apple cider until it's slightly thickened helps to concentrate its flavor and sweetness ...

2 pounds Brussels sprouts, halved (or quartered, if large) 12 ounces seedless red grapes (optional) 2 sprigs fresh thyme. 1 sprig fresh rosemary. 2 tablespoons extra-virgin olive oil ...

SPRINGFIELD, Mo. (KY3) - Here’s the perfect Thanksgiving side dish. Roasted Brussels Sprouts and Sweet Potatoes. Ingredients: 3 cups of fresh brussels sprouts cut in half ...

Combine the Brussels sprouts, oil, and salt in a large bowl and toss to coat. Divide them evenly between the two baking sheets. Transfer to the oven and roast 10 minutes.

Roasted Brussels Sprouts With Maple-Mustard Glaze The umami-rich, sweet-spicy glaze can be made a week in advance and stored in a tightly lidded jar in the fridge.

Step 4. Add the brussels sprouts to the hot sheet pan (you should hear a satisfying sizzle), push them around into an even layer and bake them until tender and charred in spots, about 25 minutes.

Kosher salt. 2 pounds Brussels sprouts, halved (or quartered, if large) 12 ounces seedless red grapes (optional) 2 sprigs fresh thyme. 1 sprig fresh rosemary ...

Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.