Best Brussels Sprouts With Sweet Potatoes And Maple Syrup Recipes
MAPLE ROASTED BRUSSELS SPROUTS AND SWEET POTATOES
These Maple Roasted Brussels Sprouts and Sweet Potatoes are the perfect colorful side dish for your holiday table, they are so pretty! This classic Thanksgiving side dish will be a tasty addition to your Thanksgiving menu. These roasted brussels sprouts with maple syrup and sweet potatoes are the perfect side dish to serve for the holidays along with Lentil Meatballs, Mashed Potatoes, and Cranberry Sauce. FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB. What Flavor Profile Do Brussel Sprouts Have When...
Provided by Michelle Blackwood, RN
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven 400 degrees F. Prepare baking sheet with lightly oiled parchment paper.
- Place Brussels sprouts, cubed sweet potatoes, olive oil, garlic, maple syrup, lemon juiced, smoked paprika and salt in a large bowl and toss to fully coat.
- Spread veggies in a single layer on baking sheet. Roast for 30 minutes, turning halfway until tender.
Nutrition Facts : Calories 264, Carbohydrate 46, Fat 8, Protein 7
MAPLE ROASTED BRUSSELS SPROUTS AND SWEET POTATOES
Add these Maple Roasted Brussels Sprouts and Sweet Potatoes to your Thanksgiving table this year! Healthy, Gluten-Free, Dairy-Free, and Vegan
Provided by Rachel (littlechefbigappetite)
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In a large bowl combine the sweet potatoes and brussels sprouts. Toss with the olive oil and 1 Tablespoon of maple syrup. Add the chili powder and 1/4 teaspoon each of salt and pepper.
- Roast for 15 minutes, then remove from oven, flip and roast for 15-25 minutes more until browned.
- Remove from oven and toss with the remaining 1 Tablespoon of maple syrup. Serve warm.
MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
- Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.
BRUSSELS SPROUTS WITH SWEET POTATOES AND MAPLE SYRUP
Steps:
- Preheat oven to 400 degrees. Lightly butter appropriate casserole dish. Cook bacon until crisp. Remove and drain on paper towels. Add onion and cook 5 minutes until translucent. Add brussels sprouts and cook, until slightly soft, about 5 minutes. Transfer to a bowl and add reserved bacon, salt, pepper, and pecans. Add potato slices to pan and cook until light brown, about 3 minutes per side. Meanwhile, in a small bowl, whisk together maple syrup and butter. Toss all ingredients together in baking dish and bake 20 minutes. Garnish with parsley and serve
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