Roasted Sweet Potatoes, Brussels Sprouts and Cranberries (Edit recipe)

giangiskitchen

82 recipes
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34 followers

You will love them here even if you are not a Brussels sprout lover. The perfect pairing with all the classic

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 4

Ingredients

2 Sweet Potato
1 lb Brussels Sprouts, (cleaned and halved)
2 Garlic, cloves
3 Tbsp Olive Oil, ()
.5 cup Dried Cranberries, Organic
2 Tbsp Maple Syrup - Under the Bark Syrup Co.
2 Balsamic Vinegar, tableapoons ()
1 pinch Salt and Pepper

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Process

Cook Mode

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

Preheat the oven to 400u00b0F
Create the marinade in a large bowl by adding the peeled and chopped garlic cloves, olive oil, maple syrup, and balsamic vinegar. Mix well.
Add the sweet potatoes and Brussels sprouts to the marinade. Mix well until all the vegetables are covered with the marinade.
In a large baking dish, add the sweet potatoes and Brussels mixture. Place in the preheated oven and roast for 20 minutes.
Remove from the oven, and add the cranberries. Mix well and place back in the oven for another 10 minutes.
Serve on the baking dish or serve on a large plate.

Notes

No cranberries on hand? Golden or dark raisins will do the trick. Add your favorite nuts: Almonds, hazelnuts, or pecans for an added flavor and crunchiness. Apples: Add peeled, cored, and diced larger chunks of apples. Add them 5 minutes before the end of cooking. Chili flakes can be added to kick it a notch in the heat department. Fresh thyme or rosemary can be added if you have them fresh on hand.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	11 g
Carbohydrates:	35 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	68 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.