Roasted Vegetables: 30 minutes (makes 2-3 servings)

The fall season is here! Honestly, that doesn’t mean much where I live, but for the rest of you that get to experience seasons, it’s wonderful. The most I get out of it is enjoying my evening strolls with the dog. I still try to be in the spirit though. I do this with food, of course. I like having the tastes and smells throughout the season. This recipe is a great start. Seasonal root vegetables make this dish vegan friendly. Like most of my meals, this is easy to prep in advance for a week of healthy meals and saves a lot of time.

Roasted sweet potatoes and brussel sprouts make a great savory companion to any dinner or they’re a great way to change up your lunch. Breaking up the brussel sprouts or shredding them makes it easier to use this a bowl base. Both vegetables are known for being excellent sources of fiber, which helps keep you full all day. The hint of maple in this recipe adds a seasonal brightness that makes it great for any time of the day. Let’s not forget the easy clean up. Using a sheet pan makes this a no-brainer.

Ingredients:

• 1 lb Brussels sprouts, ends trimmed and halved
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 1 tbsp olive oil (or avocado oil)
• 1 tbsp pure maple syrup
• ½ tsp smoked paprika (optional, for depth of flavor)
• Salt and black pepper to taste
• Optional: 1/4 tsp garlic powder

Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for the easiest cleanup.
2. Toss Ingredients: In a large bowl, combine the halved Brussels sprouts and diced sweet potatoes. Drizzle with olive oil, maple syrup, smoked paprika (if using), garlic powder, salt, and pepper. Toss well until all vegetables are evenly coated.
3. Roast: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan, as this will steam the vegetables instead of roasting them.
4. Cook: Roast for 15-20 minutes, stirring halfway through, until the sweet potatoes are tender when pierced with a fork and the Brussels sprouts have crispy, caramelized edges.
5. Serve: Remove from the oven and serve immediately. This pairs perfectly with simple grilled chicken or as a vegetarian bowl base.