– Brussels sprouts – Sweet potatoes – Red onions – Extra-virgin olive oil Seasoning: – Garlic powder & cumin – Sweet paprika & thyme – Red pepper flakes – Sea salt & black pepper
Glaze: – Maple syrup – Lemon juice – Pecans – Parsley – Fine sea salt & black pepper to taste
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper. Swipe up for the full recipe!
Sweet potatoes: Peel and cut them into ½-inch (1.3 cm) pieces. Place them in a large bowl.
Brussels sprouts: Wash them and remove the outer leaves. Remove the protruding part of the stem. Halve the huge ones. Add sprouts to the bowl.
Onion: Chop it roughly. Add it to the bowl. Mix the spices in a small bowl (garlic powder, sweet paprika, cumin, thyme, red pepper flakes, sea salt, black pepper).
Combine: Pour 2 tablespoons olive oil over the veggies and toss to combine. Add the spices and toss them again to distribute them evenly. Transfer them to the prepared baking tray.
Roast them for 30-35 minutes, stirring halfway through. On the recipe page, there are many notes and recommendations, swipe up for the recipe page!
Mix maple syrup, lemon juice, chopped parsley, chopped pecans, and a pinch of salt and pepper. Taste and add a bit more lemon juice, salt, and pepper if necessary.
Transfer the roasted sweet potatoes and Brussels sprouts to a large serving bowl. Add the glaze and toss to combine. Serve immediately.