Wholesome, yet scrumptious side dishes hold so much power in providing an outstanding dinner with your loved ones. And my Maple-Roasted Brussel Sprouts definitely holds up to those standards! It is even an exceptional meal prep idea… trust me, I have made this dish in bulk numerous times to pull out during those inevitable busy days. Just reheat it at 350F for 10 minutes to recover the tasty, crunchy texture to the brussel sprouts.
With Thanksgiving in less than 3 days, I am over joyed with thankfulness for each and every one of you! Yes, you! Without your view, I couldn’t be able to continue to create all these deliciousness recipes for y’all every Tuesday and Thursday. With that said, I truly appreciate you taking your time and interest to consider making my recipes 🙂
I hope you can enjoy this week with your loved ones, near or far, and remember to show gratitude for all you have been given. Because after all, that’s what Thanksgiving is all about.
It is time to grab our aprons and begin roasting deliciousness!
Maple-Roasted Brussel Sprouts
- 3 large Sweet Potatoes, diced
- 1/4 cup + 1 tbsp. Maple Syrup
- 1 lb. Brussel Sprouts, ends trimmed off and cut in half
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 cup Pomegranate Seeds
- Preheat oven to 450F.
- Toss the diced sweet potatoes in 1 tablespoon extra virgin olive oil, 1 tablespoon maple syrup, and pinch of salt. Evenly spread on a pan lined with parchment paper, then bake for 15 minutes untouched.
- Toss the brussel sprouts in the remaining 1 tablespoon extra virgin olive oil and 1/4 cup maple syrup. Add the brussel sprouts to the pan with the sweet potatoes.
- Bake for 25-30 minutes, checking periodically and flipping them occasionally to prevent any burning.
- Toss the roasted vegetables with the pomegranate seeds to serve warm.
I truly hope you all enjoy this recipe and have a joyful Thanksgiving! xxL
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