The kitchen was just as I had left it. Wooden spoons hanging on hooks, unmatched measuring cups waiting to be filled. Dried herbs, bundled and bound with string. Clean tea towels, expectant of hands and spills. Wooden cutting boards washed and oiled, eagerly awaiting ends and tops, peels and seeds. Parchment-lined baking sheets ready to fulfill their duty as conduits for beautiful baked goods and roasted vegetables. Thanksgiving, how I love thee. ❤️ Just as about as much as I love this simple, craveable Thanksgiving side dish – Roasted Brussels Sprouts with Sweet Potatoes and Smoky Coconut Bacon.
Now I know Thanksgiving is a mere hop, skip and a jump away. Which means your menu planning may be well underway. But this is a side dish like no other. This is a side dish where maple roasted Brussels sprouts and sweet potatoes tumble over the plate. This is a side dish where coconut bacon, crumbled and smoky, pervades the air. (Although, if you’re anything like me, you may find yourself in a direct hand-to-mouth situation with that smoky coconut bacon!)
This is also a side dish where pecans, dried cranberries, and pomegranate arils nestle throughout. And where rich, maple-miso-almond butter dressing pours indulgently over the warm, roasted veggies. To put it simply, this is a side dish that’s as easily devourable as it is crowd-pleasing.
However you choose to celebrate Thanksgiving, this lovely little dish holds the key to rejoicing in the bounty of Mother Nature and fall’s last harvest. Here’s to a day celebrating, reflecting on, and expressing gratitude for, all of the wonderful things in life.
On a personal note, I must tell you how thankful I am for YOU! Thank you for your readership and the opportunity to delve more deeply into plant-based recipes with the home cook in mind. Your lovely support permeates my everyday!
Need more inspiration for your Thanksgiving table? Here are some of my favorite fall dishes! 🍁
Harvest Cider Sangria
Roasted Brussels Sprouts with Sweet Potatoes and Smoky Coconut Bacon
- 4 cups Brussels sprouts, ends removed and halved
- 3 cups sweet potatoes, peeled and cut into cubes
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 1 cup coconut bacon
- pomegranate arils, for garnish (optional)
- fresh thyme, for garnish (optional)
- flaky sea salt
Almond Butter Dressing
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tbsp white miso paste
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp apple juice
- 1 garlic clove
- 1/4 cup olive oil
- Pre-heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- In a large mixing bowl, add Brussels sprouts and sweet potatoes. Coat with olive oil and maple syrup. (Mix lightly to coat throughout).
- Add the Brussels sprouts and sweet potatoes to the baking sheet in an even layer. Sprinkle with flaky sea salt.
- Bake for 30 minutes. Rotating the baking sheet half-way through and lightly stirring the veggies to avoid sticking and/or burning.
- While the veggies are baking, place coconut bacon in a food processor. Pulse several times until bacon is crumbly and the consistency of bacon bits. Turn the bacon bits out into a small-medium sized bowl.
- Make the almond butter dressing. (Clean out your food processor as needed from making the coconut bacon crumbles!). Add all ingredients to a food processor and whirl away until smooth and creamy. Set aside.
- Remove roasted brussels sprouts and sweet potatoes from the oven and let cool until warm.
- Transfer the roasted veggies to a large bowl. Fold in the dried cranberries and pecan halves.
- Plate the roasted veggie mixture and spoon or drizzle almond butter dressing atop (as much or as little as you’d like). Add the smoky coconut bacon crumbles on top as well. Garnish with pomegranate arils and fresh thyme as desired.