2-3tablespoonslemon juice freshly squeezed, to taste
½cuppecans roughly chopped Notes 3,4
fine sea salt and black pepper to taste
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
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 cutting from top to bottom through the stem. Add sprouts to the bowl.
Onion: Chop it roughly. Add it to the bowl.
Mix the spices in a small bowl (½ teaspoon garlic powder, ½ teaspoon sweet paprika, ½ teaspoon cumin, ½ teaspoon thyme, ¼ teaspoon red pepper flakes, ½ teaspoon fine sea salt, ¼ teaspoon ground 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.
Mix 2 tablespoons maple syrup, 2 tablespoons lemon juice, 2 tablespoons chopped parsley, ½ cup roughly 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.
You can substitute Brussels sprouts with other vegetables like broccoli or cauliflower. Don’t use frozen and thawed sprouts for this recipe.
Don’t confuse them with yams; sweet potatoes have reddish skin and orange or yellow flesh. Replace the sweet potatoes with pumpkin, butternut squash, or regular potatoes.
Use walnuts instead of pecans. If you don’t want any nuts, leave them out without replacement.
Add a small handful of dried cranberries, dried chopped dates, or raisins to the finished dish (not to be roasted in the oven).