These cinnamon roasted brussels sprouts and sweet potatoes are the perfect paleo-friendly Thanksgiving side that you can also make sugar-free.
Tis the season my friends. I blinked and it’s already Thanksgiving time. That special time of the year where we load ourselves to the brim with food, family and football. For the most part I was doing lot’s of those last two things and not the first. Thanksgiving can be difficult for anyone who has a food allergy, especially if nobody else in the family does.
But it doesn’t have to be that way! For the past few years I’ve been making smaller portions of some of my favorite Thanksgiving staples (I even brought my own turkey breast one year) and now I’m making sides that the entire family enjoys. These cinnamon roasted brussels sprouts with sweet potatoes was one of the first Thanksgiving sides I made for myself. You can bet I will continue that trend moving forward.
Cinnamon Roasted Brussels Sprouts and Sweet Potatoes
This is one of my favorite paleo Thanksgiving side dishes for a few reasons. The first is that it requires a minimal effort to put together. If you are making the entire Thanksgiving dinner, I’m sure you’ll appreciate that. The second is that it combines all of my favorite veggies and fall flavors. I love roasting the veggies in cinnamon because it gives them a rich, fall flavor before you even put any of the other parts together. It also gives the brussels sprouts that perfectly roasted look. I also really enjoy cinnamon, almost too much.
If you’re short on time, you can pick up the veggies from Trader Joe’s where they already have pre-cut sweet potatoes and brussels sprouts. It can save a lot of time if you have other meals to attend to.
To add a little hint of sweetness, feel free to add in a dash of maple syrup after you mix the veggies together. Or you can also let the cranberries do the job. It’s totally up to you.
- 2 cups brussels sprouts
- 1 large sweet potato (or half a bag of the pre-cut sweet potato from Trader Joe's)
- 1 tbsp. avocado oil
- 1 tbsp. cinnamon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup pecans
- 1/2 cup cranberries
- 1 tbsp. maple syrup (if using)
- Pre-heat the oven to 450 degrees.
- Prepare the veggies by cutting the brussels sprouts in half and removing the stem. Chop the sweet potatoes (if necessary) and lay the veggies out on parchment paper on a cooking sheet. Make sure all of the veggies have adequate room on the pan.
- Spray the veggies with avocado oil and season with the salt, pepper and cinnamon.
- Place in the oven and let roast for 25 to 30 minutes.
- While the veggies are roasting, heat up a small pan on medium heat on the stove and add in the cranberries with a little avocado oil.
- Once the cranberries become soft, use a fork to gently smash the cranberries.
- Remove the cranberries once they are smashed, and place them on a paper towel to cool.
- Once the veggies are done, allow to cool for a few minutes before removing. Place the veggies, cranberries, pecans and maple syrup (if using) and combine all ingredients. The cinnamon roasted brussels sprouts are best served warm, but also do great as leftovers.