Roasted Maple Sweet Potatoes & Brussels Sprouts

by Susan on October 8, 2017

roasted maple sweet potatoes & brussels sprouts

I have a secret weapon when it comes to getting both my children and husband to willingly eat their vegetables: roasting.

The Brussels sprouts of my youth were boiled and smelled like sweaty gym socks (sorry, Mom!). The oven can transforms sprouts and pretty much any other veggie by crisping them up and bringing out their natural sweetness. The addition of a little lemon juice and maple syrup here evolve these to an even higher level. My husband was eating them right from the pan!

You can roast your vegetables in just olive oil, but I’ve found that using a combination of oil and butter (or Earth Balance, as I did here) adds the best flavor. While I used sweet potatoes and Brussels because that’s what I had on hand, there are tons of vegetables that would taste delicious with this preparation. I have even included chopped apples (just make sure to add them to the pan toward the end of the roasting so they don’t turn to mush).

Roasted Maple Sweet Potatoes & Brussels Sprouts

2 tbs. butter or dairy-free Earth Balance spread
2 tbs. olive oil
1 tbs. thinly sliced sage leaves
salt & pepper
2 sweet potatoes, cut into small wedges
1 10 oz. bag of Brussels sprouts, trimmed and halved
1/3 cup pure maple syrup
juice of 1/2 lemon
2 tbs. toasted, chopped pecans (optional)

Preheat oven to 425. Cover a baking sheet with parchment paper or aluminum foil. I also like to spritz the paper or foil with a little cooking spray to prevent sticking.

Put butter or Earth Balance, oil and sage in a small pot and heat until the butter has melted. Season with salt and pepper and pour into a large bowl.

Add the sweet potatoes and Brussels and toss to coat. Spread in an even layer onto the prepared baking sheet.

Roast for 25 minutes, flipping at least once.

A few minutes before the vegetables are done, heat the maple syrup just to boiling (you can use the same pot as before). Reduce to low and cook for about 5 minutes or until thickened up. Remove from heat and add lemon juice.

Remove vegetables from oven and drizzle with maple mixture. Scatter with pecans, if using.

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{ 1 comment… read it below or add one }

Cindy October 12, 2017 at 12:20 am

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