Maple Roasted Brussels Sprouts and Sweet Potatoes
Experience the perfect harmony of flavors with these Maple Roasted Brussels Sprouts and Sweet Potatoes! This mouthwatering combination of caramelized Brussels sprouts, tender sweet potatoes, and red onions glazed with maple syrup, offers a tantalizing blend of sweet and savory that will have you enjoying each bite.
Ingredients
Maple Roasted Vegetables:
- 2 lbs brussels sprouts sliced in half lengthwise
- 2 sweet potatoes chopped into bite-size pieces
- 1 medium to large red onion chopped into bite-size chunks
- ¼ cup maple syrup + 1 tablespoon for drizzling (*optional) *The 1 tablespoon for drizzling can be added once the veggies are done roasting
- ¼ cup avocado oil
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 3-4 springs fresh parsley chopped for garnish
Garlic Sage Tahini Dressing
- ¼ cup tahini
- 2-3 tablespoons lemon juice *I use 3 to make the dressing more tangy
- 1 teaspoon garlic powder
- 4 tablespoons water
- 6-7 leaves sage
- Pinch of salt
Instructions
Maple Roasted Vegetables
- Preheat oven to 400 degrees Fahrenheit
- Add brussels, sweet potato, and onion to a large mixing bowl
- In small bowl, whisk together avocado oil, maple syrup, salt and pepper. Pour mixture over vegetables and toss to evenly coat.
- Spread vegetables evenly across 2 large baking sheets lined with parchment paper. Total roast time is ~30 minutes (this can vary by oven). Stir once and rotate pans half way through, at about 15 minutes. Roast until browned and tender.
- Carefully remove from oven, and transfer to serving platter, drizzle with remaining 1 tablespoon maple syrup and stir vegetables. Garnish with fresh parsely and enjoy warm!
Garlic Sage Tahini Dressing
- Add all ingredients to a blender and blend.
- Transfer to small bowl. Feel free to add more salt/pepper/garlic powder per taste as well as thin out with more water to desired consistency.
- Serve alongside and drizzle over roasted veggies.