Maple Roasted Brussels Sprouts And Sweet Potatoes Recipes

MAPLE ROASTED BRUSSELS SPROUTS AND SWEET POTATOES

Steps:

• Preheat oven 400 degrees F. Prepare baking sheet with lightly oiled parchment paper.
• Place Brussels sprouts, cubed sweet potatoes, olive oil, garlic, maple syrup, lemon juiced, smoked paprika and salt in a large bowl and toss to fully coat.
• Spread veggies in a single layer on baking sheet. Roast for 30 minutes, turning halfway until tender.

MAPLE ROASTED BRUSSELS SPROUTS AND SWEET POTATOES

Steps:

• 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.
• 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.

MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
• Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
• To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.