Sweet & Savory Brussel Sprouts & Sweet Potatoes!
I thought I would take a breather from sharing JR’s story and switch gears to something lighter: food!
If I’m being totally honest cooking, which used to be my jam, has been really hard as a new mom! It feels like there’s just not enough hours in the day to work and get a hot meal on the table at a decent hour, which is why, when it does happen it’s so glorious! I love a home-cooked meal!
So here’s how this went down — I accidentally bought $14 worth of Brussel Sprouts from Safeway last week (#truestory)! ?
The huge bag of brussel sprouts literally beckoned me from across the produce aisle! I was intrigued! I knew I couldn’t eye-ball the weight so I threw it on the scale and did a quick read: about 2 lbs and the sign said $3.99 per lb (or so I thought?). Later, I realized I misread the scale and in total, there were more like 3 lbs!
Was I upset? Not at all! I never get sick of brussel sprouts and saw this as an opportunity to experiment and try some new recipes. They’re so versatile, they can be eaten alone, made into a salad, a hash or served alongside a protein like chicken or turkey… and Thanksgiving is coming up so, what better time to do something new and delicious with these beauties!
The other ingredient I’m loving lately is pure maple syrup! I know it’s like pure sugar (#notmadatit ?) but it seems to add so much flavor and depth to whatever you put it on. I’ve used it in several recipes lately (from this hash to oatmeal) and it just never disappoints. Plus, this is the time of year it’s easy to snag from apple and pumpkin orchards. Isn’t maple syrup part of what makes this time of year so cozy after all?
The other thing I love about brussel sprouts are that they’re SO EASY to make! You just rinse and chop them in half, and volia, you’ve got a sheet-pan of bright delicious gems ready to be gobbled up!
Peeling and chopping sweet potatoes on the other hand? Not my fave.
Once you’ve covered your cookie sheet with brussels and sweet potato chunks, drizzle on the maple syrup!
Then pop it in the oven to start roasting!
Then take it out and take a million pictures! Ha! Sike, that’s just me. ?
Don’t forget to add the cranberries and chopped pecans throughout.
That’s it, folks. Easy peasy! Let me know if you try this out, and happy Thanksgiving. 🙂
Maple Cranberry Pecan Brussel Sprouts & Sweet Potato Side Dish
Super easy, delicious sheet pan dinner or side dish made with five simple ingredients: brussel sprouts, sweet potatoes, cranberries, pecans and maple syrup.
- 1 lb brussel sprouts
- 1 lb sweet potatoes
- 3 tbsp pecans
- 3 tbsp cranberries
- 3 tbsp maple syrup
- Preheat oven to 425°F and prepare a sheetpan with small amount of non-stick cooking spray. Rinse, trim and cut in half brussel sprouts, and spread evenly over pan. Rinse, peel and chop sweet potatoes into 1-inch chunks and mix-in with brussel sprouts across the sheet pan. Pour approximately 3 tbsp of maple syrup over the brussel sprouts and sweet potatoes, tossing to coat evenly. Roast 25 minutes. Turn vegetables, add pecans and cranberries, and return to oven for additional 5-10 minutes or until sweet potatoes are cooked thoroughly. Serve with another small drizzle of maple syrup if desired.
This recipe is adapted from a similar recipe on EatingWell.com.