Roasted Cinnamon "Harrisburgs" (aka Brussels Sprouts)

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 8 servings
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2 pounds (about 3 cups) small Brussels sprouts, ends trimmed, outer leaves removed, and halved

3 tablespoons olive oil 

1 1/2 teaspoons kosher salt 

1 1/2 pounds sweet potatoes (2 medium), peeled and cut into 1-inch cubes

1/2 teaspoon ground cinnamon 

3 tablespoons pure maple syrup 

2 cups lightly toasted pecan halves 

1/2 cup sweetened dried cranberries 

3 tablespoons crumbled goat cheese 


  1. Preheat the oven to 400 degrees F.
  2. Stir together the Brussels sprouts, 1 1/2 tablespoons of the olive oil, and 1 teaspoon of the salt on a small rimmed baking sheet.
  3. Stir together the cubed sweet potatoes, cinnamon, 1 1/2 tablespoons of the maple syrup, the remaining 1 1/2 tablespoons olive oil, and remaining 1/2 teaspoon salt on another small rimmed baking sheet (see Cook's Note).
  4. Bake the vegetables, stirring and rotating the pans halfway through, until the Brussels sprouts are lightly browned and the potatoes are tender, 20 to 25 minutes.
  5. Stir together the Brussels sprouts, potatoes, pecans, and cranberries in a large bowl. Stir in the remaining 1 1/2 tablespoons maple syrup, and top with the crumbled goat cheese.

Cook’s Note

If you have only one large baking sheet, you can roast the Brussels sprouts and the sweet potatoes at the same time on the same pan. Just separate them: Brussels sprouts to one side, sweet potatoes to the other.