A delightful and simple dish of maple roasted sweet potatoes and Brussels sprouts, perfect for meal prep or holiday parties. The recipe features halved Brussels sprouts, sliced sweet potatoes, and a sweet maple syrup glaze.
1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
2: Toss veggies in avocado oil and sea salt until evenly coated. Spread evenly on tray.
3: Bake for 15 minutes.
4: Remove and stir veggies. Bake for another 10 minutes.
5: While baking, melt butter and mix with maple syrup and cinnamon.
6: Remove tray again and pour maple + butter mixture over the veggies, leaving a tiny bit aside for the pecans. Stir and place back in oven for 5-10 minutes.
7: Heat a skillet, then add pecans with remaining maple mixture. Let toast for about 3 minutes, stirring frequently so they don’t burn.
