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Roasted Sweet Potatoes and Brussels Sprouts with Maple Drizzle - delicious side dish, great all year round! I absolutely love this recipe. It's sweet, savory, tangy, nutty, hearty, and vegan and healthy! | thehealthfulideas.com

Roasted Sweet Potatoes and Brussels Sprouts with Pecans and Maple Drizzle

  • Author: The Healthful Ideas
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 3-4 1x
  • Category: Sides

Ingredients

Units Scale

CARAMELIZED PECANS:

  • 1/2 cup pecans
  • 2 tbsp maple syrup
  • 1/4 tsp cinnamon
  • a pinch of sea salt

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS:

  • 5 cups sweet potatoes (about 3 sweet potatoes)
  • 1 tsp coconut oil
  • 1/2 red onion
  • 3 cups brussels sprouts
  • dried herbs of choice (optional) - for example, oregano, rosemary, parsley,basil, thyme
  • sea salt, pepper
  • 1 tbsp fresh cranberries for decoration (optional)

MAPLE DRIZZLE:

  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 2 tsp raw apple cider vinegar

Instructions

  1. Preheat your oven to 175C (347F).

CARAMELIZED PECANS:

  1. Put the pecans into a small bowl and mix with the maple syrup.
  2. Put them onto a baking sheet lined with parchment paper and put them in the oven for about 10 minutes until crispy and caramelized.
  3. Make sure they don't burn so they aren't bitter.
  4. Take them out of the oven and let them cool.

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS:

  1. Keep the oven preheated.
  2. Peel the sweet potatoes if not organic and dice them into bite-sized pieces.
  3. Peel and roughly chop the onion. Coat the sweet potatoes with 1 tsp of coconut oil and put them on a baking sheet lined with parchment paper along with the chopped onion and place in the oven.
  4. Roast them for about 30 minutes and stir occasionally with a wooden spoon.
  5. While they're roasting, prepare the brussels sprouts. Wash them, cut off the stems and peel any bad looking leaves. Cut them into halves, season with sea salt and pepper and add some dried herbs if you want to.
  6. After the 30 minutes, add the brussels sprouts to the sweet potatoes and mix to combine.
  7. Roast for another 25 minutes. Then turn on the overhead oven grill (broiler) and grill for 5-10 minutes. Keep an eye on it as it can burn easily. (if you don't have a broiler, simply roast the vegetables for another 10 minutes or until tender)

MAPLE DRIZZLE:

  1. Add the Maple Drizzle ingredients into a small bowl and mix well with a spoon.
  2. Put the vegetables and caramelized pecans into a serving dish and pour the dressing over it. Mix well so that everything is well coated.
  3. Decorate with cranberries and enjoy!

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