Pecan Pie Glazed Sweet Potatoes and Brussels Sprouts
The flavors of pecan pie in a healthy side dish - yes! This recipe glazes sweet potatoes and Brussels Sprouts with ingredients that echo the flavor of pecan pie. I've professed my fondness for Brussels Sprouts in Apple-Cider Vinegar Glazed Brussels Sprouts and Brussels Sprout Salad with Maple Dijon Vinaigrette. I prepare them several times a month!
Coating the sweet potatoes and Brussels Sprouts with olive oil and maple syrup and roasting at high heat caramelizes the Brussels Sprouts and brings out their natural sweetness. I love the little crispy bits of leaves that fall off the Brussels Sprouts! Adding sweet potatoes to the mix provides a nice texture and flavor contrast.
Pecan Pie Glazed Sweet Potatoes and Brussels Sprouts - love the little crispy leaves!
Tender sweet potatoes, a slight bite to the Brussels Sprouts and crunchy pecans, we almost ate the entire pan in one sitting (just the two of us)!
Pecan Pie Glazed Sweet Potatoes and Brussels Sprouts
Pecan Pie Glazed Sweet Potatoes and Brussels Sprouts
Ingredients:
- 2 sweet potatoes, cut into 1 inch pieces
- 1 lb Brussels Sprouts
- 2 Tbsp olive oil
- 3 Tbsp maple syrup
- ½ cup pecans, coarsely chopped
- Salt and pepper
Preheat oven to 425 degrees Fahrenheit. Wash and cut the ends of the Brussels Sprouts, if needed. Cut in half vertically. (Some leaves will fall off but they just get a little crispier). Place the Brussels Sprouts and sweet potatoes on a large baking sheet. Drizzle with olive oil and toss to coat. Add the pecans and drizzle with maple syrup and sprinkle with salt and pepper. Mix gently so everything is coated. Bake for 15 minutes, stir and cook for an additional 10-15 minutes or until sweet potatoes are fork-tender.
6 servings
For another recipe with "pecan pie" flavor, try Pecan Pie Skillet Granola