Orange Glazed Brussel Sprouts and Sweet Potatoes
Ingredients
- 3 cups brussel sprouts, ends trimmed and cut in half
- 2 large sweet potatoes, cubed
- 2 tablespoons olive oil
- 1/4 cup pecans
- 1-1/2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cheese, shaved Parmesan
For the Glaze
- 2 tablespoons olive oil
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons maple syrup
- 1 tablespoon orange zest
- 1 tablespoon red wine vinegar
- 1 teaspoon black pepper
Nutrition Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 425ºF. Toss brussel sprouts and sweet potatoes with olive oil and lay out on a baking sheet. Put into oven.
Meanwhile, in a small pan, toast pecans for about 3 to 4 minutes with brown sugar, cinnamon and 2 tablespoons water. Watch carefully as these can burn easily.
Whisk glaze ingredients together.
After about 10 to 15 minutes in the oven, flip brussel sprouts and sweet potatoes. Let cook another 10 minutes or until sweet potatoes are soft on the inside and crispy on the outside.
Remove from oven and toss with glaze. Top with pecans and Parmesan.