Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts

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

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.

by Allison Ruth

Allison Ruth is mama to three hungry girls. She blogs at Some the Wiser where she takes life as it comes and tries to learn a little something as she goes. Whether she’s baking bread, sewing, or contemplating the fate of socks gone missing in the laundry, she looks for the peace and creativity life offers to everyone who is paying attention. Living life deliberately isn’t easy, she admits, but it helps when you have good things to eat. You can also find her at Allison Ruth Photography.