Maple Glazed Sweet Potatoes and Brussels Sprouts
I never touched a Brussels sprout until I was in my 30s so it always amazes me that Scarlett has loved the little cabbage since she was a wee 5 year old. I wish I could take the credit for her adventures with sprouts but I can’t. She’s just naturally curious about food and, to be honest, a bit of a brown nose–She refuses to not like something her dad loves. I don’t really care what motivates her, I just love that she enjoys the fiber and vitamin c-rich food.
I should mention that I also got addicted to Brussels sprouts because of my husband. After a few gentle suggestions, “God, I love Brussels sprouts and you never make them for me” (That’s gentle, right?), I roasting them for him. He’d eat them and I’d watch him. However, like kale, it was their gargantuan nutritional quotient that convinced me to make friends with the little “balls of bitterness.” (That was my nickname for them.)
Today I eat them like there is no tomorrow. Actually, that’s how I eat chocolate but I do enjoy sprouts a lot. When Scarlett was born, out of ease, I’d roast them alongside sweet potatoes. So this dish is really my dressed up version of my slap-them-all-on-the-baking-sheet-because-I-forgot-about-dinner. Scarlett loves this recipes since the sprouts are buttery and sweet and sit alongside her potato of choice. If you’re using this recipe for guests, I’m going to go out on a limb, but I bet you’ll turn even the most dubious sprout eater into a fan. If not, you can just send the leftovers to my husband.
- 2 jewelled sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1 lb. Brussels sprouts, washed, trimmed and halved
- 2 tablespoons butter, melted
- 2 tablespoon maple syrup
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoons apple cider vinegar
- 1/2 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/2 cup chopped pecans
Toss sweet potato cubes with 1 tablespoon of the olive oil and 1/4 teaspoon of the salt.
Heat a large heavy-bottomed sauté pan over medium heat and add 1 tablespoon of oil.
Toss the sweet potato cubes into the pan and spread out in an even layer.
Allow the sweet potatoes to cook, without stirring, until they brown on one side, about 4 to 5 minutes. Stir and gently flip pieces to brown on the other side, another 5 minutes, until potatoes are browned and softened.
Transfer from pan into a bowl and set aside.
Heat the last tablespoon of olive oil over medium heat in the same pan.
Place the Brussels sprouts into the pan and sprinkle with 1/2 teaspoon of salt.
Allow the Brussels sprouts to cook until browned in spots and beginning to soften, about 5 to 7 minutes.
Meanwhile, whisk the melted butter, maple syrup, orange juice, zest, vinegar and black pepper in a small bowl; set aside.
Add the potatoes back into the pan with the Brussels sprouts and stir in the glaze and coat vegetables.
Season with black pepper and then stir in the dried cranberries and pecans.
Taste to see if you need a bit more salt.
Serve on a large platter.
You might also like
This is it, people! It’s the countdown…. There are 12 days left until the first day of school. Are you ready? Is your kitchen organized, lunch containers clean and ready
Someone asked me the other day if Laura and I intend for every dinner on SPC from now on to be made in a skillet. And I got a bit