So, I’m walking through the grocery store with my husband trying to set our Thanksgiving menu, when he springs the news that Brussels’ Sprouts are not one of his favorites. I had seen a recipe for some wrapped in bacon that I thought would be great! Now what? I looked down and saw a recipe on the back of the bag of sweet potatoes! I’ll eat anything that has maple in the title. Fair warning. The original recipe calls for sweet potatoes, cauliflower and Brussels’ sprouts, but I think butternut squash should go in it too. And cranberries. I’m putting cranberries in every dish this year. It is the theme.
Maple Roasted Vegetables
- 1 pound smallish sweet potatoes, peeled and sliced into 1/2-inch rounds.
- 1 pound butternut squash, peeled and cut into large dice or bite-sized pieces
- 2 1/2 cups cauliflower florets
- 2 cups Brussels’ sprouts, halved
- 1/2 cup fresh or canned whole cranberries, optional
- 3 tablespoons butter
- 3 tablespoons maple syrup (you can substitute maple flavored syrup or agave nectar if you prefer)
- freshly ground black pepper
Preheat oven to 400°F.
- Place butter, syrup, salt and pepper in a small bowl and microwave to melt butter. Stir well to combine.
- In a large bowl, combine all the ingredients and toss to coat vegetables in butter mixture.
- Place vegetables on a large, rimmed baking sheet and roast until tender, about 40 minutes in total. Stir the vegetables about halfway through the cooking process.