Ingredients
- Fresh Brussels sprouts, halved
- Cubed sweet potatoes
- Toasted pecans
- Maple syrup
- Olive oil
- Smoked paprika & cinnamon
- Sea salt & freshly ground black pepper
- Garnished with fresh parsley
Freshly plated
Salads
Roasted Brussels Sprouts and Sweet Potatoes with Pecans
A warm, savory-sweet summer side dish featuring roasted Brussels sprouts, sweet potatoes, and toasted pecans, garnished with fresh parsley.
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss halved Brussels sprouts and cubed sweet potatoes with olive oil, sea salt, black pepper, smoked paprika, and cinnamon.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- While vegetables roast, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Remove vegetables from oven and drizzle with maple syrup.
- Transfer to a serving bowl and garnish with toasted pecans and fresh parsley.