AGEIST Side Dish: Cranberry Glazed Sweet Potatoes and Brussels Sprouts

This glazed sweet potato holiday side dish transforms humble vegetables into a delicious side dish that’s both nutritious and incredibly flavorful. The combination of caramelized sweet potatoes and crispy Brussels sprouts creates a delightful textural contrast, while the cranberry balsamic glaze adds a perfect balance of sweet and tangy notes. The crumbled feta brings a creamy, salty element that elevates the entire dish, making it sophisticated enough for a holiday table yet easy enough for a weeknight dinner. Roasting the vegetables brings out their natural sweetness and creates irresistible crispy edges that will have everyone coming back for seconds.

Health Benefits of Key Ingredients

• Sweet Potatoes: Rich in beta-carotene, vitamin C, and potassium; supports eye health, boost immunity, and provide complex carbohydrates
• Brussels Sprouts: Packed with vitamin K, vitamin C, and antioxidants; helps reduce inflammation and support heart health
• Feta Cheese: Provides calcium and protein; contains probiotics that support gut health
• Cranberries: High in antioxidants and vitamin C; known for supporting urinary tract health and boosting immune function

Glazed Sweet Potatoes & Brussels Sprouts Recipe

Servings: 4

Nutritional Information (Per Serving)

• Calories: 235
• Macronutrients:
  • Protein: 7g
  • Carbohydrates: 32g
  • Fat: 10g
  • Fiber: 6g

Ingredients

• 2 large sweet potatoes, cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 1/2 cup crumbled feta cheese
• Fresh oregano leaves for garnish (optional)

For the Cranberry Balsamic Glaze:

• 1/2 cup cranberry sauce
• 3 tbsp. balsamic vinegar
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. honey
• Salt & pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss sweet potato cubes and Brussels sprouts with:
   • 2 tablespoons olive oil
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
3. Spread vegetables on a large baking sheet in a single layer. Add red onion wedges.
4. Roast for 20 minutes, stirring halfway through to ensure even cooking.
5. Prepare the cranberry balsamic glaze:
   • Whisk together cranberry sauce, balsamic vinegar, olive oil, minced garlic, honey, salt, and pepper in a small bowl.
6. After 20 minutes of roasting, drizzle half the glaze over the vegetables.
7. Return glazed vegetables to oven and roast for an additional 10–15 minutes until vegetables are caramelized and tender.
8. Remove from oven, drizzle with remaining glaze, and sprinkle with crumbled feta cheese.
9. Garnish your glazed sweet potatoes with fresh oregano leaves, if desired.

Serving Suggestions

Serve immediately as a vibrant side dish. This recipe pairs beautifully with roasted chicken, grilled fish, or as a vegetarian main course with a side of quinoa.

Glazed Sweet Potatoes & Brussels Sprouts Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.