top of page
  • Nicole Brooker, MS, CNS

Honey Roasted Brussel Sprouts and Sweet Potatoes

Updated: Nov 5, 2023

Prep time: 10 minutes

Cook Time: 35-45 minutes


1 pound Brussel sprouts

1 large sweet potato

3 TBSP olive oil

4 TBSP honey


1 cup pecan halves

½ cup dried cranberries


  1. Preheat oven to 425 degrees.

  2. Cut the ends off of the Brussels sprouts and cut in half. Peel the sweet potato and dice.

  3. Put Brussels sprouts and sweet potato in a bowl and toss with olive oil, honey and salt.

  4. Spread mixture on a lined cookie sheet or baking dish and roast in the oven for 25 minutes or until edges are brown.

  5. Return the mixture to a large bowl and add pecans, and cranberries. Toss and serve warm.

Brussels Sprouts and Sweet Potatoes
Download PDF • 126KB

About the Contributor: Nicole Brooker, CNS earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health, and disease prevention. She is currently an adjunct professor at Columbia International University where she developed and wrote the curriculum for a Health and Nutrition Minor.


Recent Posts

See All
bottom of page