Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Ingredients

  • 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

  • 1 red onoin , 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

Instructions

  • Preheat oven to 425°f.

  • 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 red onion.

  • 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. Enjoy!

Recipe from zestandsimmer