Ingredients

2 sweet potatoes (about 2 lb/1 kg), peeled and cut into wedges 2 cups (500 mL) Brussels sprouts 2 tbsp (30 mL) olive oil, divided Salt and fresh ground pepper 2 tbsp (30 mL) EACH balsamic vinegar and maple syrup 2 tsp (10 mL) grainy mustard

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Directions

1. Combine sweet potatoes, Brussels sprouts and 1 tbsp (15 mL) of the oil in a foil-lined shallow roasting pan. Season with salt and pepper to taste and toss to coat. Spread out in a single layer. 2. Roast in preheated 425°F oven for 1 hour, stirring twice. 3. Meanwhile, whisk together the remaining oil, and the vinegar, maple syrup and mustard in a small bowl. Drizzle over vegetables; toss to coat and spread in a single layer. Return to oven and roast for 10 to 15 minutes longer or until vegetables are tender and glazed.

Maple-Glazed Sweet Potatoes and Brussels Sprouts

Ingredients

Directions