I am leaving for Boston tonight and I am SO stinking excited! Thanksgiving is my family’s favorite holiday. We all look forward to this week every year. All of the out of town guests stay at my parents’ house, so it’s like a big ol’ family reunion every time. The best!
Bessie is flying with us, too. It will be her third time on a plane in a year – our little girl is becoming quite the traveler!
I know there are a few of you out there who don’t have your Thursday menus finalized yet, and this recipe is just for you!
Throwing together these Maple Roasted Brussels Sprouts and Sweet Potatoes couldn’t be easier. And this recipe just might turn the biggest brussels sprouts hater into a fan.
I love traditional Thanksgiving recipes, from the big bird to stuffing and pie, but one thing I’ve learned over the years is that not every recipe has to be coated in butter to taste delicious.
This recipe doesn’t use a lick of butter, but it still tastes rich. Just a dash of pure maple syrup gives these veggies the perfect hint of sweetness.
For a large crowd, this recipe can easily be doubled or tripled. I just recommend that you use multiple baking sheets, rather than piling the brussels and sweet potatoes on top of each other. The veggies only crisp up when they are spread out on even layers on the baking sheets.
Happy Thanksgiving to everyone celebrating!
Add these Maple Roasted Brussels Sprouts and Sweet Potatoes to your Thanksgiving table this year! Healthy, Gluten-Free, Dairy-Free, and Vegan
- 1 large sweet potato, cut into 1/2 inch cubes
- 2 cups brussels sprouts, ends trimmed, outer leaves removed, and sliced in half*
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons maple syrup, divided
- 1/2 teaspoon chili powder
- Salt and pepper
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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.
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Roast for 15 minutes, then remove from oven, flip and roast for 15-25 minutes more until browned.
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Remove from oven and toss with the remaining 1 Tablespoon of maple syrup. Serve warm.
*Brussels Sprouts come in all sizes, so make sure the pieces are cut to the same size to ensure even roasting.
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Amber @ Awakened Nutrition
This combo looks absolutely delicious!! I am all about this recipe! Love that you used chili pepper too.
Rachel (littlechefbigappetite)
Thanks Amber! The leftovers are delicious, too!
GiGi Eats
I am about to sound rude but… GIMMIE! LOL!
When I am drooling over something… All manners fly OUT THE WINDOW! I want this… NOW! 😉
Rachel (littlechefbigappetite)
Haha! Gigi, if I could send you some through the computer, I totally would!!
Sam @ PancakeWarriors
Seriously yes!! I could not be more excited for a vegetable! Love all of this 🙂
Liz @ I Heart Vegetables
Ohhh this looks delicious! I’ve never done a b-sprouts + sweet potato combo!
Rachel (littlechefbigappetite)
Some people think it wouldn’t go because the textures are different, but I promise it’s DELISH!
Sarah
Ooo wow this looks absolutely divine 🙂 I love brussels sprouts and your recipe looks fantastic!
Rachel (littlechefbigappetite)
Thanks Sarah!
CYNTHIA EBEL GOAD
This sounds wicked delicious! I am making this tonight and adding some carrots! Thanks!
Rachel (littlechefbigappetite)
Awesome! I hope it turned out well!
Nancy Lapointe
I like to add a few small pieces of bacon too. Yum!
Rachel (littlechefbigappetite)
I’m sure that’s delicious!