Winter 2016-2017 Poultry Press
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Vegan Recipe Corner
Roasted Brussels Sprouts and Sweet Potatoes

Recipe from


  • 1 lb fresh Brussels sprouts halved or frozen whole

  • 1 lb peeled and cubed sweet potatoes (3 cups)

  • 1 cup chopped onion

  • 2 Tablespoons canola or olive oil

  • 1 Tablespoon orange juice or balsamic vinegar

  • ¼ teaspoon ground cinnamon or nutmeg

  • ½ teaspoon ground black pepper

  • ¼ cup walnuts or pecans

  • ¼ cup dried cranberries


  1. Preheat oven to 375°F.

  2. Spread the Brussels sprouts, sweet potatoes and onions on a large rimmed baking sheet.

  3. In a small bowl combine oil, orange juice and cinnamon; drizzle over the vegetable mixture and toss to coat evenly. Sprinkle pepper over vegetables.

  4. Place in oven to roast for 15 minutes. Stir gently, add nuts and continue to roast for another 15 minutes, or until vegetables are tender and nicely browned.

  5. Add cranberries to mixture and serve warm.
roasted burssels sprouts and sweet potatoes
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Winter 2016-2017 Poultry Press