30 minutes
Cook Time
Number of Servings

What to do:

  1. Preheat oven to 400°F.
  2. In a large mixing bowl, combine sweet potatoes, chickpeas, and Brussels sprouts.
  3. Drizzle olive oil over the vegetables and sprinkle with ground cinnamon, salt, and pepper. Toss to coat evenly.
  4. Spread the seasoned vegetables on a baking sheet in a single layer.
  5. Roast for 25-30 minutes or until sweet potatoes are tender and Brussels sprouts are slightly crispy.
  6. While vegetables are roasting, toast pecans in a dry skillet over medium heat for 2-3 minutes. Watch closely to avoid burning.
  7. Once vegetables are done roasting, drizzle them with maple syrup and sprinkle the toasted pecans on top.

Cinnamon Roasted Sweet Potatoes & Brussel Sprouts

By: Darian Bryan

Gluten Free Vegetarian

The perfect fall side dish that will fill the room with fall aromtics! 

Nutrition Facts

What you will need:

  • 3 cups sweet potatoes, peeled and diced
  • 4 cups Brussels sprouts, trimmed and halved
  • 1 can (15.5 oz.) chickpeas, rinsed and drained
  • 2 Tbsp. olive oil
  • 1 1/2 cups pecans, chopped 
  • 2 tsp. ground cinnamon
  • salt and pepper to taste
  • 4 Tbsp. maple syrup