Roasted Brussels Sprouts

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.

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