Say hello to your next go-to side dish. If you’re like me, the new year has brought resolutions, discipline, and absolutely no time for elaborate recipes that keep me in the kitchen for three hours.
Upon returning from a grueling session at the gym [or insert preferred method of exercise here], there is little motivation to cook, let alone have the creativity to make something tasty, and fall within “new found” health parameters.
The solution: befriend root vegetables and robust greens. Brussels Sprouts, packed with cholesterol-lowering goodies, are both filling and guaranteed to please your taste buds. I was intrigued by Martha Stewart’s Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts, and decided to adapt the recipe by using Japanese sweet potatoes instead of rutabaga.
The end results are sufficient for a meal, or serve alongside some light protein for a balanced weeknight dinner. YUM!!
1/2 cup pure maple syrup
2 1/2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Course salt and freshly ground black pepper
2 pounds japanese sweet potato, skin removed and cute into 1-inch pieces (5 cups)
3/4 pound brussels sprouts, trimmed and halved lengthwise
1 ounce toasted hazelnuts
1. Preheat oven to 400°. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add sweet potatoes, and toss.
2. Transfer sweet potato and all but 2 tablespoons glaze to a rimmed backing sheet (leave remaining glaze in bowl). Spread sweet potatoes in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing half-way through and making sure sweet potatoes are spread toward the edges of pan.
3. Raise oven temperature to 450°. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, and about 20 minutes. Season with pepper, and sprinkle with hazelnuts.