Roasted Brussels Sprouts
Picture perfect holiday recipe packed with lots of vitamins, minerals, color and flavor. If you usually frown at the thought of Brussels Sprouts, try this recipe!
3 cups of Brussels sprouts, ends trimmed and yellow leaves removed
4 cups cubed sweet potatoes, peeled and cubed into 1-inch cubes (1 ½ lbs)
3 Tbsp olive oil
3 Tbsp maple syrup
½ tsp cinnamon
1 cups pecan halves
1 cup reduced sugar dried cranberries
- Preheat oven to 400o Lightly grease 2 foil-lined baking sheet.
- In a medium bowl, combine Brussels Sprouts and potatoes with olive oil, maple syrup and cinnamon. Distribute evenly on 2 baking sheets.
- Roast for 20-25 minutes. Turn about 10-15 minutes into baking.
- In a large bowl, combine roasted Brussel Sprouts, potatoes, cranberries and pecans.
Serving Size 1 cup. Serves 6 servings
Calories: 280 Fat: 19g (majority unsaturated fats) Carbs: 34g Fiber: 11g Protein: 5.5g
Tip: To decrease the carb serving more, use less cranberries.