Maple Glazed Sweet Potato Brussel Salad

  • Author: Miss AK
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins


{gluten free, dairy free, refined sugar-free}



  • 23 Medium Sweet Potatoes
  • 1 lb of Brussel Sprouts
  • 1/2 cup of Cranberries
  • 1/2 cup of Pecans
  • 2 tbsp Olive Oil
  • 2 tbsp of Maple Syrup
  • 1 tbsp of Apple Cider Vinegar
  • 1/4 tsp of Dijon Mustard
  • 1 tsp of Salt
  • 1/2 tsp of Pepper


  1. Preheat your oven to 400 degrees.
  2. Rinse your Brussel sprouts, cut off the ends & slice in half.
  3. Toss them with a tbsp of olive oil and let them roast for 20 mins, or until the edges are nice and crispy.
  4. While the sprouts roast, wash, dry & peel those sweet potatoes.
  5. Pierce them a few times with a fork, wrap in a paper towel and microwave them for 1 min & 30 secs. This will soften them a bit before spiralizing.
  6. Next, grab your taters & spiralize away. Measure out your cranberries, pecans, maple syrup, apple cider vinegar & Dijon mustard.
  7. Heat a large pan on medium & add the other tbsp of olive oil.
  8. When the oil is heated, add the spiralized SP noodles, and cook for 1-2 minutes.
  9. Add the apple cider vinegar and allow it to steam for a minute.
  10. By now your Brussels should be done, so add them to the noodle pan along with the cranberries and pecans.
  11. Toss this & pour in the maple syrup & mustard.
  12. Mix everything together well for another minute and remove this from the heat.