Brussels Sprouts With Pecans and Sweet Potatoes
Brussels sprouts are part of the cabbage family and are named after the city of Brussels in Belgium.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Brussels Sprouts With Pecans and Sweet Potatoes
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Trim the Brussels sprouts and cut them in half. Peel the sweet potatoes and cut them into small cubes.
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In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, maple syrup, salt, and black pepper.
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Spread the vegetables in a single layer on a baking sheet.
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Roast in the preheated oven for 20-25 minutes until the vegetables are tender and slightly caramelized.
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Meanwhile, toast the pecans in a dry pan over medium heat for 3-4 minutes, stirring occasionally.
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Remove the roasted vegetables from the oven and let them rest for 5 minutes.
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Transfer the vegetables to a serving dish and sprinkle with toasted pecans.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
