Maple Roasted Brussels Sprouts and Sweet Potatoes
Category: Dinner
Prep time : 10 min
Cook time : 35 min
Total time : 1 hour
Makes: 8 Servings
Scale recipe by: ×
4 cups Brussels sprouts (approximately 1 lb)
2 medium sweet potatoes , peeled and cut into 1/2-inch pieces
1 cup fresh or frozen cranberries
2 shallots , cut into wedges
4 tbsp olive oil
3 tbsp maple syrup
1 tbsp balsamic vinegar
1/2 tsp cinnamon
1 tbsp freshly chopped rosemary
1/2 tsp sea salt
1/4 tsp black pepper
1/3 cup pecans
Preheat oven to 425F.
Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.
In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and shallots.
In a small bowl whisk together the olive oil, maple syrup, balsamic, cinnamon, rosemary, salt and pepper. Pour over the veggies and toss to coat.
Roast in preheated oven for 25 minutes.
Add in the pecans, toss, and roast for another 10 minutes. Sweet potatoes should be fork-tender. If not, roast another 5-10 minutes, keeping a close eye to ensure pecans do not burn
Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.
In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and shallots.
In a small bowl whisk together the olive oil, maple syrup, balsamic, cinnamon, rosemary, salt and pepper. Pour over the veggies and toss to coat.
Roast in preheated oven for 25 minutes.
Add in the pecans, toss, and roast for another 10 minutes. Sweet potatoes should be fork-tender. If not, roast another 5-10 minutes, keeping a close eye to ensure pecans do not burn
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Submitted by Jessica on 2022-12-08