This recipe for maple roasted sweet potatoes and brussels sprouts is my alternative to the traditional sweet potato marshmallow madness. It’s just the right amount of sweet with a nice little crunch from the walnuts. If you think you don’t like Brussels sprouts, roasted and mapled is hard to deny. An easy to assemble side dish for any holiday table, that reheats to perfection if you make it early.
Toasted walnuts are totally worth the effort, albeit minimal effort. Toasting adds a rich nuttier flavor and takes just a few minutes. Start by lining a baking sheet with parchment. Pour your raw walnuts out onto the baking sheet and pop them in the oven for just a few minutes while the other vegetables are roasting. You’ll know they’re ready when they have a nice shine to them.
The napkin in this photo is from our friends at Beautiful Ingredient.
- 2 medium sweet potatoes, peeled and diced in 1” pieces
- 1 pound brussels sprouts, trimmed and cut in half
- 1 tbsp. olive oil
- ½ tbsp. maple syrup
- ½ tsp. thyme
- ½ tsp. salt
- ¼ cup walnuts, toasted
- Preheat the oven to 450 F. Line a large baking sheet with parchment paper. In a large bowl, toss sweet potatoes and brussels sprouts in olive oil and maple syrup, salt and thyme. Roast for about 30 minutes or until browned, turning half way through.
- Toss cooked vegetables with walnuts. Add salt and pepper to taste. Drizzle with just a little more maple syrup before serving.