Honey-Roasted Sweet Potato & Brussels Sprout with Brie and Cranberry Glaze

A beautiful sweet-and-savory side dish with caramelized sweet potatoes, crispy Brussels sprouts, creamy melted Brie, and a tangy cranberry glaze.

Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Ingredients:

For the Roasted Vegetables:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Brie:

• 6 ounces Brie cheese, cut into small wedges or cubes

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries
• ¼ cup honey or maple syrup
• 2 tablespoons orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon
• Pinch of salt

For Garnish:

• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• Freshly cracked black pepper

Optional:

• ¼ cup chopped pecans or walnuts
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the cubed sweet potatoes and halved Brussels sprouts to a large bowl.
3. Drizzle with olive oil and honey. Add garlic powder, thyme, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Keep some space between the pieces so they roast instead of steam.
5. Roast for 20 minutes. Remove the pan and toss the vegetables.
6. Return to the oven and roast for another 10–15 minutes, until the sweet potatoes are tender and caramelized and the Brussels sprouts have crispy, browned edges.
7. While the vegetables roast, prepare the cranberry glaze. Add cranberries, honey or maple syrup, orange juice, lemon juice, orange zest, cinnamon, and salt to a small saucepan.
8. Cook over medium heat for 7–10 minutes, stirring occasionally. The cranberries will soften and burst, creating a thick, glossy glaze.
9. Remove the glaze from the heat. If you prefer a smoother glaze, mash the cranberries lightly with a fork or potato masher.
10. Once the vegetables are roasted, remove them from the oven and scatter the Brie pieces over the top.
11. Return the baking sheet to the oven for 2–4 minutes, just until the Brie becomes soft and slightly melted. Do not overbake or the Brie may spread too much.
12. Transfer everything to a serving platter.
13. Drizzle generously with the warm cranberry glaze.
14. Garnish with fresh thyme, parsley, and freshly cracked black pepper.
15. If desired, sprinkle with toasted chopped pecans or walnuts and finish with a small drizzle of balsamic glaze.

Nutrition Information:

Approximate per serving, without optional nuts and balsamic glaze:

Calories: 355 kcal
Protein: 9 g
Carbohydrates: 52 g
Fiber: 8 g
Net Carbs: 44 g
Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 430 mg
Sugar: 24 g

Nutrition values are estimates and can vary depending on the brands and exact quantities used.

Q/S:

Q: Can I prepare this dish ahead of time?
A: Yes. Roast the sweet potatoes and Brussels sprouts ahead of time and refrigerate them. Reheat in a 400°F oven until hot, then add the Brie and cranberry glaze before serving.

Q: Can I use frozen Brussels sprouts?
A: Yes, but fresh Brussels sprouts will generally become crispier. If using frozen, roast them directly from frozen and allow a little extra cooking time.

Q: Can I use maple syrup instead of honey?
A: Absolutely. Maple syrup works beautifully in both the roasted vegetables and cranberry glaze.

Q: Can I use dried cranberries?
A: Fresh or frozen cranberries are best for the glaze. Dried cranberries can be used as a garnish, but they will not produce the same sauce.

Q: What can I use instead of Brie?
A: Camembert, goat cheese, or a mild creamy blue cheese can work well.

Q: Can I make this without nuts?
A: Yes. The dish is delicious without nuts.

Q: Which nuts taste best with this recipe?
A: Toasted pecans are especially good because their buttery flavor complements the sweet potatoes, Brie, and cranberry glaze. Walnuts are another excellent option.

Q: Is this recipe vegetarian?
A: Yes, provided the Brie you use is vegetarian-friendly.

Q: Can I make the cranberry glaze less sweet?
A: Yes. Reduce the honey or maple syrup and add a little extra lemon juice to balance the flavors.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: How should I reheat leftovers?
A: Reheat in a 375–400°F oven or air fryer until warmed through. Add a little fresh Brie and cranberry glaze after reheating for the best texture.

Q: Can I make this for Thanksgiving or Christmas?
A: Yes. It makes an excellent holiday side dish because the roasted vegetables, creamy Brie, and cranberry glaze create a festive sweet-and-savory combination.