HOLIDAY SHEET PAN VEGGIES WITH ROSEMARY, MAPLE & BALSAMIC

30 mins
Serves 1
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Directions

  1. 1Preheat your oven to 425 F.
  2. 2Add your cubed sweet potatoes onto a parchment lined baking sheet.
  3. 3Add brussel sprout halves onto the same baking sheet.
  4. 4Add sliced shallots to the baking sheet.
  5. 5Sprinkle chopped pecans over the vegetables.
  6. 6In a small bowl, combine maple syrup, olive oil, fresh chopped rosemary, garlic powder, and salt for the dressing.
  7. 7Drizzle the dressing over the sweet potatoes and brussels sprouts.
  8. 8Toss to combine all the ingredients on the baking sheet.
  9. 9Roast in the oven for 30-35 minutes until golden brown.
  10. 10Top with goat cheese after roasting.
  11. 11Add fresh pomegranate seeds.
  12. 12Drizzle with balsamic glaze.

Ingredients

  • 1 lbs. brussel sprouts, trimmed and halved
  • 2 lbs. sweet potatoes, cubed
  • 2 medium shallots, sliced
  • 0.25 cup chopped pecans
  • pomegranate seeds
  • goat cheese
  • balsamic glaze
  • 0.25 cup maple syrup
  • 0.25 cup olive oil
  • 2 tbsp. fresh chopped rosemary
  • 1 tsp. garlic powder
  • 1 tsp. salt

Equipment

parchment lined baking sheetsmall bowltongs

Tips

  • For best roasting, place brussel sprout halves cut side facing up.
  • This dish is incredible for a Thanksgiving side or for a weeknight meal.