- 2 sweet potatoes (blanched)
- 2 cups Brussels sprouts (blanched)
- 2 Tbsp maple syrup
- ¼ cup olive oil or butter
- ½ cup dried cranberries
- ½ cup pecans
- sea salt
- 1. Preheat oven to 400 degrees.
- 2. Chop the vegetables into large pieces.
- 3. Blanch the Brussels sprouts in boiling water for 1 min. then transfer to cold water.
- 4. Briefly cook the sweet potato in water until it is slightly soft.
- 5. In small frying pan pan, place pecans with a little maple syrup, cooking until they are caramelized.
- 6. In large bowl, combine sweet potato with Brussels sprouts and cranberries, then add oil, salt, and maple syrup.
- 7. Stir in 1/2 of the pecans to the vegetable mix. Pour the mixture onto a baking sheet.
- 8. Pour remaining pecans on top.
- 9. Bake for approximately 20 minutes or until golden and roasted.
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