1 ½poundssweet potatoesdiced (about 2 medium potatoes)
3tablespoonspure maple syrup
2tablespoonsavocado oil
3 to 4small garlic clovesthinly sliced
1teaspoonsaltor to taste
⅛teaspoonground black pepperor to taste
½cuppecanshalved
Instructions
Preheat the oven to 375°F, and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray, and set aside.
In a large bowl, combine the brussels sprouts, sweet potatoes, maple syrup, oil, garlic, salt and pepper.
2 pounds brussels sprouts, 1 ½ pounds sweet potatoes, 3 tablespoons pure maple syrup, 2 tablespoons avocado oil, 3 to 4 small garlic cloves, 1 teaspoon salt, ⅛ teaspoon ground black pepper
Bake for 25-30 minutes. If the brussels sprouts start to get too brown, cover the tray with aluminum foil until the potatoes are tender.
Remove the tray from the oven and add the pecans. Place back in the oven for 5 minutes to toast the pecans.
½ cup pecans
Toss to combine, and serve warm. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of roasted brussels sprouts and sweet potatoes. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.