Roasted Sweet Potato and Brussels Sprouts Medley

Hi guys!  The reason for the late post (I usually post every Monday and Friday), is because I was out of town Monday and Tuesday and the wifi at the hotel where I was staying wasn't working 😢. Hopefully you haven't forgot about your resolutions yet 😉.  If one of your resolutions is to eat more vegetables, this recipe is for you, or for anyone who wants to prepare nutrient-rich vegetables in a healthy and most importantly, in a delicious way.

Let's face it, there are not many people who like brussells sprouts.  To most people, they're little green spheres of sadness.  They have an aggressive taste and a gnarly shape. Many more people, however like sweet potatoes.  With just the addition of  bit of butter and salt, sweet potatoes make the perfect side for a healthy weeknight meal.  They say opposites attract, so what 2 better vegetables to pair together than these.

But you may be wondering how pairing brussels sprouts with sweet potatoes can automatically make them palatable.  The truth is, it can't.  The trick is in the seasoning.

1.  Thyme

This is key to having that herb-y flavor that complements both kinds of vegetables.  Use 1 teaspoon dried thyme for ever tablespoon of fresh thyme if you don;t have thyme to go to the store.  (Ain't nobody got thyme for that 🤣!)

2.  Pure Maple Syrup

It's key that you use the real stuff and not the fake syrup which is really just high-fructose corn syrup, not only for the best nutrition but also for the toasty, nutty flavor.

3.  Olive Oil

Using olive oil adds some healthy fat and also helps everything to mix together.  Oh, and of course it adds richness!  Make sure to use the one that is NOT light-tasting for best results.  (See more on that distinction here.

So that's it!   I hope you enjoy!

Roasted Sweet Potato and Brussels Sprouts Medley

• 4-5 medium sweet potatoes, peeled and diced into 1 inch cubes
• 2 pounds brussels sprouts, cleaned and halved
• 3 T. olive oil
• 1.5 T. pure maple syrup
• 1 tsp. fresh thyme, finely chopped
• 3/4 tsp. salt

1.  Preheat the oven to 450 degrees F.

2.  In a large bowl, toss all the ingredients together.

3.  Place on a lined cookie sheet lined with parchment paper.

4.  Bake 30-40 minutes, turning halfway through.

5.  Enjoy, storing in the fridge for up to 4 days.