Rosemary & Red Apple Roasted Brussels Sprouts and Sweet Potatoes

A colorful Thanksgiving side dish that brings together savory herbs, naturally sweet vegetables and a touch of fruity balsamic. Olive Oil Divine Rosemary Fused Extra Virgin Olive Oil helps the Brussels sprouts and sweet potatoes roast to golden perfection, while Red Apple Aged Dark Balsamic Vinegar adds a delicious finishing touch. Toasted pecans and dried cranberries make this dish especially festive for your holiday table.

Prep Time: 15 minutes Cook Time: 30–35 minutes Servings: 6

Featured Olive Oil Divine Products

• Rosemary Fused First Cold Pressed Extra Virgin Olive Oil
• Red Apple Aged Dark Balsamic Vinegar
• Himalayan Pink Salt

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cut into ¾-inch cubes, about 3 cups
• 3 tablespoons Olive Oil Divine Fused Rosemary EVOO
• 2 tablespoons Olive Oil Divine Red Apple Aged Dark Balsamic Vinegar, divided
• ½ teaspoon Olive Oil Divine Himalayan Pink Salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ½ cup pecans, roughly chopped and toasted
• ⅓ cup dried cranberries
• Fresh rosemary sprigs, optional garnish

Directions

1. Preheat oven to 425°F. Line two large baking sheets with parchment paper.
2. Place the sweet potatoes in a large bowl. Add 1½ tablespoons Rosemary EVOO, season with half the Himalayan Pink Salt and black pepper, and toss until evenly coated.
3. Spread the sweet potatoes in a single layer on one baking sheet.
4. In the same bowl, toss the Brussels sprouts with the remaining 1½ tablespoons Rosemary EVOO and remaining salt and pepper. Arrange cut-side down on the second baking sheet.
5. Roast both pans for 25–35 minutes, tossing the sweet potatoes halfway through cooking. The Brussels sprouts should have crispy, golden edges, and the sweet potatoes should be tender and lightly caramelized. Rotate the pans as needed for even roasting.
6. While the vegetables roast, toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently until fragrant. Set aside.
7. Transfer the roasted vegetables to a large serving bowl. While still warm, drizzle with 1 tablespoon Red Apple Balsamic and gently toss to coat.
8. Add the toasted pecans and dried cranberries. Toss gently and taste, adding up to 1 additional tablespoon Red Apple Balsamic if desired.
9. Transfer to a serving platter and garnish with fresh rosemary sprigs, if desired. Serve warm.

Recipe Note

Rosemary EVOO works beautifully for roasting vegetables at 425°F when used with normal oven-roasting practices. Avoid overheating the oil in an empty pan or allowing it to smoke.

For this recipe, the Red Apple Balsamic is best added after roasting. Its natural sweetness and fruity flavor complement the caramelized vegetables without risking scorching in the hot oven.

Divine Tip

Make Thanksgiving a little easier! Trim the Brussels sprouts, cube the sweet potatoes and toast the pecans the day before. Refrigerate the prepared vegetables separately in airtight containers. When you're ready to cook, toss with Rosemary EVOO and roast.

Add the balsamic, pecans and cranberries just before serving for the best flavor and texture.