Description
A deliciously sweet and savory side dish featuring roasted sweet potatoes and Brussels sprouts glazed with a warm maple-cinnamon sauce.
Ingredients
2-3 medium sweet potatoes, peeled and cut into 1-inch cubes
1/2 tsp kosher salt
1 lb Brussels sprouts, trimmed and halved
1/2 tsp ground black pepper
2 tbsp olive oil
2 tsp ground cinnamon
2 tbsp pure maple syrup
Instructions
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or aluminum foil.
Peel the sweet potatoes and cut into 1-inch cubes.
Trim the ends from Brussels sprouts and slice each in half.
Arrange sweet potatoes and Brussels sprouts evenly on the baking sheet.
Whisk olive oil, maple syrup, cinnamon, kosher salt, and black pepper together.
Pour the glaze over vegetables and toss to coat evenly.
Roast in the oven for 30 to 40 minutes until golden and tender, tossing halfway through.
For extra caramelization, place the baking sheet on the top rack.
Remove from oven and transfer to a serving platter.
Serve hot, optionally sprinkled with extra cinnamon.
Notes
Use grade A dark maple syrup for the best flavor.
Toss vegetables gently halfway through roasting for even cooking.
Additional cinnamon topping enhances warmth and aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 0