Ingredients:

  • 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
  • 1 lb Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 Tbsp olive oil
  • 2 Tbsp pure maple syrup
  • 1 Tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup pecans, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Chop sweet potatoes into uniform 1-inch cubes and trim/halve the Brussels sprouts. Ensure pieces are roughly the same size.
  3. In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper until slightly emulsified.
  4. Place the prepared sweet potatoes and sprouts into a large mixing bowl. Pour three-quarters of the glaze mixture over the vegetables and toss thoroughly until every piece is lightly coated.
  5. Spread the vegetables onto the prepared baking sheet in a single layer, ensuring they are not crowded, to promote caramelisation.
  6. Roast for 15 minutes.
  7. Carefully remove the tray, toss the vegetables lightly with a spatula, and drizzle with the remaining glaze.
  8. Return to the oven for another 15–20 minutes, or until the sweet potatoes are fork-tender and the sprout edges are crispy. During the final 5 minutes of cooking, sprinkle the chopped pecans over the vegetables.
  9. Remove from the oven and serve immediately.