Roasted Sweet Potatoes and Brussels Sprouts are an easy side dish. This simple recipe is full of flavor from a dash of maple syrup, six cloves of garlic, and the nuttiness of roasted pecans.
Step 1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
Step 2. Prep the vegetables. Clean and half the brussels sprouts. Peel the sweet potatoes, if desired, then slice into cubes.
Step 3. Add the brussels sprouts, sweet potatoes, broth, maple syrup, garlic, salt and pepper to a large bowl. Toss to coat the vegetables.
Step 4. Bake for 20-25 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
Step 5. Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans. Serve and enjoy!
Thank you God for this food. Thank you for the gift of nourishment. Fuel our bodies with this food. Amen.
Looking for other WFPB vegetable sides? Try these next:
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Roasted Sweet Potatoes and Brussels Sprouts are an easy side dish. This simple recipe is full of flavor from a dash of maple syrup, six cloves of garlic, and the nuttiness of roasted pecans.
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