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Cinnamon Roasted Sweet Potato & Brussels Sprouts

Cinnamon Roasted Sweet Potato & Brussels Sprouts

Try our mouthwatering Sweet Potato recipe and impress your guests!

25 minutesPrep Time
20 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings
3 Cups of Brussels Sprouts (ends trimmed, yellow outer leaves removed
3 Tablespoon of Olive Oil
1 Teaspoon of Salt
4 Cups of Sweet Potaot, cubed into 1-inch cubes
3 Tablespoon of Maple Syrup
1 Teaspoon Cinammon
2 Cups of Pecan Halves
1 Cup of Dried Cranberries

Directions

  1. Preheat oven to 200C. Lightly grease 1 large lined baking tray with 1 tablespoon of olive oil.
  2. Slice Brussels sprouts in half and place in a bowl with 2 tablespoons of olive oil and salt and toss to combine. Place on the baking tray, cut side down.
  3. In a medium bowl, combine cubed sweet potato,1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Add to baking tray in a single layer.
  4. Place Brussels sprouts and sweet potato in the oven and bake for 20-25 minutes, turning everything once halfway through.
  5. Remove from the oven and combine in a large bowl.
  6. Turn the oven down to 180C. Place the pecans on a lined baking tray and bake for about 5 minutes or until they get darker in color.
  7. Remove from the oven and add to the bowl with the sweet potato and Brussels sprouts. Add the cranberries and toss to combine before serving.