Roasted Maple Balsamic Veggies (Edit recipe)

ThrilledFoodie

20 recipes
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A roasted Brussel Sprouts and Sweet Potato side dish, that is very versatile and pairs with many entrees nicely! Enjoy!

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	233
Fat:	11 g
Carbohydrates:	29 g
Protein:	10 g
Cholesterol:	27 g
Sodium:	767 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

Serves: 6

Ingredients

2 Sweet Potato, peeled and chopped
3 cups Brussels Sprouts, washed and bottoms chopped off (optional))
6-8 cloves Garlic, minced
.5 cup Feta Cheese, Fresh
3 Tbsp Unsalted Butter, melted (can sub with avocado oil)
3 Tbsp Maple Sugar
2 Tbsp Balsamic Vinegar
1 Tbsp Mayonnaise, optional, can also sub for plain greek yogurt
.5 Tbsp Italian Seasoning
1 Tbsp Garlic Salt
3 sprigs fresh Rosemary, can sub 1/2-1 teaspoon of dried rosemary
.5 tsp dried Dill
6 sprigs fresh Thyme, can sub .5-1 teaspoon of dried thyme

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 400u00baF. Grab your cast-iron skillet or sheet pan.
Peel and cube sweet potatoes to 1/4-1/2 inch cubes(the smaller the cubes, the faster they bake).
Cut bottoms off of the brussel sprouts, and remove any leaves thay may be wilted or blemished.
Peel garlic cloves, and mince garlic.
Add sweet potatoes, brussel sprouts, and garlic into your cast-iron skillet or on to your sheet pan.
Next make drizzle. Add all ingredients from the list above to your small bowl and whisk together. **See notes about fresh herbs!**
Pour drizzle over veggies, and toss until all veggies are evenly coated.
Roast in the oven for 20 minutes. Then remove pan from oven, and sprinkle fresh feta cheese throughout this dish. Place back in the oven and roast for 10-15 more minutes until veggies are tender and cooked through.
Serve with your favorite entrees! Enjoy!

Notes

Depending on how you like your fresh herbs you can leave each leaf as large or as small as you like. If you would like to disperse the fresh rosemary and thyme more throughout your dish in smaller pieces, then finely slice/mince each leave after they are removed from the stem, and then add to your drizzle. Keyword Roasted Brussel Sprouts and Sweet Potatoes