30 minutes
Cook Time
6
Number of Servings
What to do:
- Preheat oven to 400°F.
- In a large mixing bowl, combine sweet potatoes, chickpeas, and Brussels sprouts.
- Drizzle olive oil over the vegetables and sprinkle with ground cinnamon, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes or until sweet potatoes are tender and Brussels sprouts are slightly crispy.
- While vegetables are roasting, toast pecans in a dry skillet over medium heat for 2-3 minutes. Watch closely to avoid burning.
- Once vegetables are done roasting, drizzle them with maple syrup and sprinkle the toasted pecans on top.
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Cinnamon Roasted Sweet Potatoes & Brussel Sprouts
By: Darian Bryan
The perfect fall side dish that will fill the room with fall aromtics!
Nutrition Facts
What you will need:
- 3 cups sweet potatoes, peeled and diced
- 4 cups Brussels sprouts, trimmed and halved
- 1 can (15.5 oz.) chickpeas, rinsed and drained
- 2 Tbsp. olive oil
- 1 1/2 cups pecans, chopped
- 2 tsp. ground cinnamon
- salt and pepper to taste
- 4 Tbsp. maple syrup
