A quick & easy 20-minute meal filled with nourishing ingredients. Perfect for a last minute Thanksgiving side dish or a speedy weeknight meal!

Yield: 3-4 servings

Ingredients:

1 pound sweet potatoes, diced

3 Tbsp olive oil

1/2 tsp cinnamon

1 pound brussels sprouts, thinly sliced (you can buy these pre-cut in the salad section of the grocery store)

2 Tbsp maple syrup

1 Tbsp mustard

1/4 cup dried cranberries

2 Tbsp sunflower seeds

Salt & Pepper, to taste

Directions:

1. Preheat oven to 375 degrees. Arrange diced sweet potatoes on a prepared baking sheet and drizzle with olive oil. Sprinkle cinnamon and toss the potatoes to evenly coat. Bake for 15-20 minutes or until lightly browned and tender.
2. In a large skillet, saute brussels sprouts in the maple syrup and mustard. Cook on medium-high heat for 5-8 minutes or until brussels sprouts are tender.
3. Add in the diced sweet potato pieces, dried cranberries and sunflower seeds. Heat on low for 3-5 minutes until fully combined. Season with salt and pepper to taste. Serve immediately!