Start with a large pan or casserole dish. Place vegetables in pan and drizzle with maple syrup and extra virgin olive oil, sprinkle on the seasonings and give the vegetables a good toss to fully coat. Bake for 40 minutes. A good gauge for doneness is to poke the roasted sweet potatoes with a fork. Once they are tender, the other ingredients can be added, so be sure to wait until the sweet potatoes are just about done.
Next, add the cranberries and pecans. These two ingredients are what give this dish the wow factor and are a festive addition to the recipe. Stir the cranberries and pecans into the dish and coat with the maple cinnamon glaze mixture. The glaze will create a heavenly sweet coating for the pecans. Return the dish to the oven for 10 minutes to lightly toast the pecans and seal in the flavor of the glaze.
As a bonus, this is a one-pan recipe that doesn’t require a lot of fuss, making it perfect for big gatherings and easy cleanup.
Maple Cinnamon Roasted Sweet Potatoes and Brussels Sprouts
- 4 cups Brussels sprouts, halved
- 6 cups sweet potatoes, cubed
- 1/2 cup pecan halves
- 1/3 cup dried cranberries, unsweetened
- 1/4 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 sprig rosemary
- 1 t cinnamon
- 1/2 t sea salt
- 1/4 t black pepper
- Preheat oven to 400°F and lightly coat a baking pan with some extra virgin olive oil. Place Brussels sprouts and sweet potatoes in baking dish. Add maple syrup, extra virgin olive oil, cinnamon, salt and pepper. Toss to coat.
- Snip rosemary into large pieces and place on top. Bake 40 minutes.
- Carefully remove pan from oven and remove any large pieces of rosemary. Add pecans and cranberries and stir well. Bake an additional 10 minutes.
- Remove from oven and let cool before serving.
Tip: Got leftovers? Make a breakfast hash the next day. Chop up the roasted vegetables and heat in a skillet. Add some crumbled bacon and a fried egg for a delicious way to start your morning.
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