Directions
- 1Preheat your oven to 425 F.
- 2Add your cubed sweet potatoes onto a parchment lined baking sheet.
- 3Add brussel sprout halves onto the same baking sheet.
- 4Add sliced shallots to the baking sheet.
- 5Sprinkle chopped pecans over the vegetables.
- 6In a small bowl, combine maple syrup, olive oil, fresh chopped rosemary, garlic powder, and salt for the dressing.
- 7Drizzle the dressing over the sweet potatoes and brussels sprouts.
- 8Toss to combine all the ingredients on the baking sheet.
- 9Roast in the oven for 30-35 minutes until golden brown.
- 10Top with goat cheese after roasting.
- 11Add fresh pomegranate seeds.
- 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.
Related recipes
Corn Maque Choux
American · Side
Shoestring Fries
American · Side
Cornbread Casserole
American · Side
Tennessee Onions
American · Side
Tennessee Onion Casserole
American · Side1h 15m
The Perfect BBQ Potato Salad
American · Side
Deviled Pickles
American · Side
New England Baked Beans, the Maine Way
American · Side6h 30m
Okra and Green Tomato Cornbread Fritters
American · Side
Mike's Hot Honey Sweet Potatoes
American · Side40m
Baked Beans
American · Side
Onion Boil
American · Side1h