NOV
25

Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts

Fall Recipes, Side Dish, Thanksgiving Recipes, Vegetables, Winter Recipes | no comments

At my house, we are of the opinion that a good side dish can make or break a meal. A piece of meat or fish isn’t anything special until you add a delicious side dish and then you’ve got a meal worth talking about.

These Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts are the kind of vegetable side dish that has everyone asking for seconds!

 

written by Allison of Some the Wiser

Roasted vegetables are one of my most favorite types of side dishes. This time of year, there are so many good roasting vegetables to choose from too! After buying a great big bag of Sweet Potatoes last week, we are adding sweet potatoes to everything. They are healthy, but because they are so naturally sweet, my kids love them too. Pairing the Brussels Sprouts with delicious Sweet Potatoes ensures that the kids end up eating more veggies.

To make these roasted veggies stand out, I coated them in a blend of butter, maple syrup and ground chipotle pepper. After roasting, both the sweet potatoes and Brussels sprouts are crispy on the outside, tender on the inside and sweet spicy all over. So tasty!

We’ve been enjoying this side dish at dinner regularly  since the weather turned cold here a few weeks ago. It’s simple enough for weeknight dinners, but delicious enough to show up with it at Thanksgiving. I added this to our Thanksgiving dinner lineup the first time I made it – it was that good.

Speaking of Thanksgiving, I can’t believe it’s here already. If you’re still scrambling to pull last minute details together like I am, this easy side dish is something you can pull together without much thought.

Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts

Yield: 6

Prep Time: 10m

Cook Time: 40m

Total Time: 50m

Print Save Recipe

Ingredients:

2 medium sweet potatoes, peeled and cubed
1 1/2 pounds Brussels sprouts, ends removed, halved
2 tablespoons butter, melted
2 tablespoons maple syrup
1/2 to 1 teaspoon ground Chipotle pepper, or to taste
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a large sheet pan or line with parchment paper or foil.
Combine the cubed sweet potatoes and quartered sprouts in a large bowl. Combine the remaining ingredients in a small bowl and stir. Pour the butter mixture over the veggies and toss until completely coated. Pour onto prepared sheet pan and roast for 30 to 40 minutes, stirring the pan halfway through.

NOV
21

Caramel Apple Pecan Cheesecake Turnovers

Breakfast and Brunch, Breakfast Breads, Dessert | no comments

Caramel Apple Pecan Cheesecake Turnovers

This time of year I love baking with apples, cranberries, and pumpkin. Recently I found myself with an extra bag of Granny Smith apples in the fridge. I knew I wanted to bake something with apples both because it had been a while and because I had so many extras. I wasn’t sure what to [...]

NOV
20

Easy Pumpkin Coffee Cake with Toffee Streusel

Breakfast and Brunch, Coffee Cakes, Fall Recipes, Seasonal Recipes | 3 comments

Pumpkin Coffee Cake with Toffee Streusel

We love sweets, like coffee cakes and muffins, for breakfast in our house, especially during the fall and winter months when I don’t mind turning on the oven in the mornings to warm the downstairs up a bit. They’re so warm and cozy, especially on a cold and windy day like today, and make the [...]

NOV
18

Taste of Home Online Cooking School

Kitchen Tips & Tricks, Product Reviews, Quick Meals | no comments

Taste of Home Online Cooking School Review

I recently had the opportunity to test out the new Taste of Home Online Cooking School. There were a lot of options to choose from in the course catalog, and many new ones that are coming soon. One class that I would be interested in going through at a later date is Chicken 360. We [...]

NOV
12

Asparagus and Bacon Macaroni and Cheese

Pasta | 1 comment

Asparagus Mac N Cheese 6

Taking the ultimate comfort food and stepping it up by adding bacon (I mean, hello.), asparagus and some decadent aged white cheddar and extremely sharp cheddar cheese. Macaroni and Cheese doesn’t get much more decadent than this! Written by: Carla of Carla’s Confections Blog Be honest with me… do you like boxed Macaroni and Cheese? [...]

NOV
10

Mini Sweet Potato Tarts with Gingersnap Pecan Crust and Toasted Marshmallows

Dessert, Fall Recipes, Holiday Recipes, Pies and Tarts, Seasonal Recipes, Thanksgiving Recipes | 4 comments

Mini Sweet Potato Tarts with Gingersnap Pecan Crust

I have never made Sweet Potato Pie before. Obviously I was completely missing out. Thanksgiving at my house usually features Pumpkin Pie with Caramel Pecan Topping and Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping. And during the last 2 years Chocolate Pumpkin Cheesecake has also made an appearance. I figured it was time for me to [...]