3 C brussels sprouts, halved
3 Tbsp olive oil
1 tsp salt (I prefer sea salt)
1 1/2 lbs sweet potatoes, chopped
3 Tbsp maple syrup
1/2 tsp cinnamon
2 C pecans, halved
1/2 C dried cranberries
3 Tbsp goat cheese (I omitted)
Preheat oven to 400
stir brussels sprouts, 1 1/2 Tbsp olive oil and 1 tsp of salt on rimmed baking sheet.
Stir sweet potatoes, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp maple syrup, cinnamon and 1/2 tsp salt on a separate baking sheet.
Bake veggies stirring and rotating pans halfway through for 20 mins or until veggies are lightly browned and tender.
Stir brussels sprouts, potatoes, pecans and cranberries in a large bowl, and stir in 1 1/2 Tbsp maple syrup, top with goat cheese (if you prefer). DEVOUR! =)
**I’ve been making this recipe for years. It was originally found in Martina McBride’s cookbook (I don’t remember which one) but I’ve slightly altered receipt to make it more like I prefer.