One of my favorite things about fall is the vegetables. You can get so creative with fall veggies, like pumpkin, squash, Brussels sprouts, go nuts! This dish contains Brussels sprouts, sweet potato, craisins, and walnuts for that Thanksgiving taste, with far fewer calories!
Preheat your oven to 425 degrees while you prep the vegetables. Cut off the bottom of the Brussels sprouts and cut them in half. Place the cut up Brussels sprouts in a bowl and mix in olive oil, salt, pepper, garlic powder, and onion powder. Arrange on a sheet pan, making sure not to crowd the Brussels sprouts.
Next, peel your sweet potatoes - butternut squash works great too! Cut into 1/4 inch cubes and place in a bowl. Mix in maple syrup, balsamic vinegar, salt, and pepper and place on a sheet tray, using the same tray as the Brussels sprouts if there is room. Place the tray(s) in the oven and roast for about 40 minutes, or until the vegetables are tender and slightly browned.
Sprinkle the Brussels sprouts and sweet potato with some more salt and pepper, to taste. In a bowl, mix the Brussels sprouts and sweet potato with craisins and walnuts - pecans work great too! Stir together and serve warm!
Ingredients:
Brussels Sprouts
1 lb Brussels sprouts, halved
2 Tbsp Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
Salt & Pepper to taste
Sweet Potato/Butternut Squash
4 Small Sweet Potatoes, 1/4 inch cubes (or 1 butternut squash)
1/4 Cup Maple Syrup
2 Tbsp Balsamic Vinegar
Additions
1/2 Cup Walnuts (or pecans)
1/2 Cup Craisins (or golden raisins, or both!)
*Roast Brussels Sprouts and Sweet Potato at 425 degrees for about 40 minutes, or until tender and slightly browned.
Brussels Sprouts
1 lb Brussels sprouts, halved
2 Tbsp Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
Salt & Pepper to taste
Sweet Potato/Butternut Squash
4 Small Sweet Potatoes, 1/4 inch cubes (or 1 butternut squash)
1/4 Cup Maple Syrup
2 Tbsp Balsamic Vinegar
Additions
1/2 Cup Walnuts (or pecans)
1/2 Cup Craisins (or golden raisins, or both!)
*Roast Brussels Sprouts and Sweet Potato at 425 degrees for about 40 minutes, or until tender and slightly browned.