Some of the Thanksgiving classics (like sweet potatoes, pecans, and cranberries) but in a healthier dish. YUM!
4 cups brussel sprouts, trimmed and cut in quarters
3 cups peeled sweet potatoes cut in ½ inch chunks
1 cup fresh cranberries
1 cup coarsely chopped sweet onion
¼ cup olive oil
¼ cup maple syrup
2 Tablespoons balsamic vinegar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons orange zest
1/4 teaspoon coarsely cracked black pepper
1/3 cup pecan halves
Preheat oven to 425°. Line a 9 x 13″ baking dish with parchment paper and place the brussel sprouts, sweet potatoes, cranberries, and onions in it.
In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, cinnamon, salt, garlic powder, orange zest, and pepper. Drizzle over the veggies and toss to coat well.
Roast in preheated oven for 25 minutes about every 10 minutes. Add in the pecans and stir. Roast for 10 more minutes or until sweet potatoes are fork tender. Change temperature to broil and broil for 2-3 minutes, just to brown slightly. Watch closely so as not to burn. Delicious!