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!
- 1 large sweet potato, cut into ½ 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
- ½ teaspoon chili powder
- Salt and pepper
- 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 ¼ 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.
You May Also Like…