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
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
- 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.
- 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.
- 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!