Roasted Brussel Sprouts & Sweet Potatoes with Miso-Tahini Sauce

In my humble opinion, the perfect Thanksgiving meal involves a LOT of sweet potatoes, in as many iterations as possible. Yep. I’m that girl who shows up to Thanksgiving carrying a giant sweet potato casserole, a sweet potato pie (or two) with homemade whipped cream, aaaaaand this Roasted Sweet Potato and Brussel Sprout dish. Garam masala is the secret spice blend that kicks the roasted veggies up a notch, along with tart pomegranates and crunchy toasted hazelnuts. Top it all off with an irresistible Miso-Tahini sauce, and you’ve got a Thanksgiving side dish that has everyone coming back for seconds (..or thirds)! 

Maple Spiced Sweet Potatoes & Brussel Sprouts with Hazelnuts, Pomegranates and Miso-Tahini Sauce

prep time: 20 minscook time: 40 minstotal time: 60 mins


Roasted Vegetables
  • 2 lbs sweet potatoes (3-4 potatoes), diced in 1/2” pieces
  • 1 lb brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/4 cup chopped toasted hazelnuts
  • 1/4 cup pomegranate seeds
Miso-Tahini Sauce
  • 2 cloves garlic

  • 1/3 cup tahini

  • 1/4 cup almond butter

  • 1/4 cup rice vinegar

  • 2 tablespoons white miso
  • 2 tablespoons maple syrup

  • 1 tablespoon soy sauce (or gluten free liquid aminos)

  • 1/2 teaspoon grated fresh ginger 

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup water + additional to thin if necessary


  1. Preheat oven to 425F.
  2. In a small bowl, whisk together the olive oil, maple syrup, garam masala, and salt. 

  3. Put the chopped sweet potatoes and brussel sprouts in a large bowl, and toss with the olive oil-maple mixture. Spread vegetables out on a rimmed baking sheet (use two sheets if needed - you want the veggies to lay flat in a single layer). Turn over the brussel sprout halves so they are cut-side down against the baking tray (this encourages browning).

  4. Roast for 30-40 minutes, until vegetables are tender and browned, *turning halfway through* to prevent burning. 

  5. While the vegetables are roasting, make the Miso-Tahini Sauce: add all ingredients for the dressing to a small food processor (or use a bowl and whisk) and blend until smooth and creamy. If the sauce is too thick, add a bit more water. Taste and adjust seasoning as needed.
  6. When the vegetables have finished roasting, taste and adjust seasoning as needed (you may want to add a touch more salt). Pour vegetables onto your serving dish, top with hazelnuts and pomegranate seeds, and drizzle with the Miso-Tahini sauce. 

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