ROASTED CINNAMON "HARRISBURGS" (AKA BRUSSELS SPROUTS)

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Roasted Cinnamon

Provided by Martina McBride

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 pounds (about 3 cups) small Brussels sprouts, ends trimmed, outer leaves removed, and halved
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 1/2 pounds sweet potatoes (2 medium), peeled and cut into 1-inch cubes
1/2 teaspoon ground cinnamon
3 tablespoons pure maple syrup
2 cups lightly toasted pecan halves
1/2 cup sweetened dried cranberries
3 tablespoons crumbled goat cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir together the Brussels sprouts, 1 1/2 tablespoons of the olive oil, and 1 teaspoon of the salt on a small rimmed baking sheet.
  • Stir together the cubed sweet potatoes, cinnamon, 1 1/2 tablespoons of the maple syrup, the remaining 1 1/2 tablespoons olive oil, and remaining 1/2 teaspoon salt on another small rimmed baking sheet (see Cook's Note).
  • Bake the vegetables, stirring and rotating the pans halfway through, until the Brussels sprouts are lightly browned and the potatoes are tender, 20 to 25 minutes.
  • Stir together the Brussels sprouts, potatoes, pecans, and cranberries in a large bowl. Stir in the remaining 1 1/2 tablespoons maple syrup, and top with the crumbled goat cheese.

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