These roasted maple sweet potato brussel sprouts are crispy, tender, and the perfect healthy side dish. They're sweet and salty, gluten-free, vegan, and ideal for the Holidays.
Preheat your oven to 425°F and line a large baking sheet with parchment paper or aluminum foil.
Peel the sweet potatoes and cut them into bite-sized 1-inch cubes. Trim the ends off and halve the brussel sprouts. Place both on the lined baking sheet.
In a small bowl, whisk together the olive oil, maple syrup, cinnamon and salt.
Pour the glaze over the sweet potatoes and brussel sprout. Use a spatula or your hands to toss. Make sure everything is coated.
Roast for 30 - 40 minutes, or until your desired doneness & crispiness.
Enjoy!
Notes
Maple Syrup: Use PURE maple syrup, not pancake syrup. You can use honey instead of maple syrup. In this case, the recipe will no longer be vegan.Storing: Store in an airtight container and keep it in the refrigerator for 4 – 6 days.Reheating: Reheat in the microwave for 30 – 60 seconds until warm or in the oven at 350°F for 10 – 15 minutes.