Sunday, November 18, 2012

Roasted Brussels Sprouts and Sweet Potato Wedges with Maple Crumbs

This is a perfect and easy Thanksgiving side dish that takes little time to prepare and always gets rave reviews. I make this all winter round, and the kids love it too. It's one of those recipes you will store in your mind and make time and time again.

Roasted Brussels Sprouts and Sweet Potato Wedges with Maple Crumbs 
Serves 8

3 large yams, scrubbed clean and dried, cut into wedges
5 cups brussels sprouts, rinsed and dried
3 tablespoons light tasting olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 cup corn flake crumbs
4 tablespooons good maple syrup
1 sage leaf, fresh or dried

Preheat oven 375. Place the potatoes on a large baking sheet, and drizzle the oil over. Sprinkle with salt and pepper, and toss all together. Cover with foil and bake in the oven for 35 minutes. Meanwhile, prepare the topping: In a mini food processor combine the corn flake crumbs, maple syrup and sage leaf until all is combined and crumbly, like sand. Set the topping aside. After 35 minutes of cooking the potatoes, remove the baking dish from the oven and toss in the brussels sprouts. Shake the sheet a little to get everything nice and mixed up. Return to the oven, uncovered for 25 minutes. After 25 minutes has elapsed, pull the baking sheet out of the oven and sprinkle the crumbs evenly all over the top of the potatoes and brussels sprouts. Return to the oven to cook for 15 minutes longer, until the crumbs are toasty and golden.
*If you are a lover of truffle salt, and you happen to have some in your pantry, now would be a perfect time to sprinkle just a little over the top of the crumbs...*

Serve straight out of the oven, or reheat before serving. Enjoy


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