Name: Roasted Sweet Potatoes and Brussels Sprouts with Pecans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 large sweet potatoes, cut into 1″ cubes; 1lb Brussels sprouts, kept whole if small or halved if larger; 2 tablespoons grapeseed oil (or high temperature cooking oil); 3/4 cup Fisher Pecan Halves, roughly chopped; coarse salt and fresh ground pepper; 1 tablespoon pure maple syrup; 1 tablespoon balsamic vinegar; 1/2 teaspoon sriracha sauce

Ingredients

2 large sweet potatoes, cut into 1” cubes
1lb Brussels sprouts, kept whole if small or halved if larger
2 tablespoons grapeseed oil (or high temperature cooking oil)
3/4 cup Fisher Pecan Halves, roughly chopped
coarse salt and fresh ground pepper
1 tablespoon pure maple syrup
1 tablespoon balsamic vinegar
1/2 teaspoon sriracha sauce

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Instructions

Preheat oven to 400 degrees.
Place your sweet potatoes and Brussels sprouts in a large mixing bowl. Add 2 tablespoons of oil and toss so that vegetables are coated evenly. Spread out on a lightly greased baking sheet.
Bake in 400 degree oven for 15 minutes. At 15 minutes, take out and using a spatula gently toss while adding in your pecans. Place back into oven and cook for 5-7 minutes more until evenly browned. Take out and season with coarse salt and black pepper.
In a small bowl, combine maple syrup, balsamic and sriracha. With a spoon drizzle evenly over vegetables. Serve immediately.