Maple Roasted Brussels Sprout and Sweet Potato Bake

• 1 pound Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup chopped pecans (optional)
• 2 tablespoons melted butter (optional, for topping)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss Brussels sprouts and sweet potatoes with olive oil, maple syrup, salt, pepper, garlic powder, and paprika until evenly coated.
3. 3 Spread the vegetables in a single layer on a parchment-lined baking sheet.
4. 4 Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.
5. 5 If using, sprinkle pecans over the top during the last 10 minutes of roasting.
6. 6 Optional: Drizzle melted butter over the top before serving.
7. 7 Transfer to a serving dish and enjoy warm.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Baking dish (optional for serving)

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute pecans with almonds for a different texture.

Substitutions

• Use coconut oil in place of olive oil for a tropical twist.
• Replace maple syrup with honey for a different flavor profile.

Pairings

• Serve alongside a crisp autumn salad.
• Pairs well with a glass of pinot noir or a sparkling cider.

Nutrition

Tips

• For extra crispiness, toss the roasted veggies with a bit more maple syrup before serving.
• Feel free to add a handful of dried cranberries for a pop of tartness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Pair with a hearty protein like roasted turkey or grilled chicken.
• A sprinkle of crumbled feta adds a tangy contrast.

FAQ