Roasted Brussels Sprouts and Sweet Potatoes with Cranberries

This vegan, gluten-free dish was a huge hit at Thanskgiving, with both plant and meat-eaters. So popular in fact, that there was almost nothing leftover. 

I made it the day before and then let it sit in the fidge overnight until the next evening. This allowed all the flavors to really soak in. To reheat it, I put it in the oven on 400 for abourt 15 minutes. 
The harder cider and maple syrup helps balance out the bitterness of the cranberries, making all the flavors complement each other. 

Roasted Brussels Sprouts and Sweet Potatoes with Cranberries 
By Michelle Maskaly, The Adirondack Chick 
2 cups cranberries 
1 pound Brussels Sprouts 
2 medium to large sweet potatoes 
1/2 cup maple syrup 
1/4 cup olive oil 
2 cups hard apple cider 
Sea salt 
Cracked pepper 

Preheat the oven to 400 degrees. 

Cut the bottoms off the Brussels sprouts and then slice in half. Chop the sweet potatoes into small chunks. 

In a large bowl, mix together the Brussels sprouts, cranberries, sweet potatoes, olive oil, maple syrup and hard cider. Add sea salt and fresh cracked pepper to taste. 
Pour the mixture into a large greased baking dish, and bake for 45-60 minutes, ideally stirring it every 15-20 minutes. 


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