Here’s another delicious fall recipe from the North Carolina Sweet Potato Commission. Not only are sweet potatoes delicious, they are also low in calories and full of vitamins, fiber, and antioxidants. Using them in a roasted vegetable medley with a dash of sweet maple syrup is a great way to revel in the flavors of fall without feeling guilty. This would make a wonderful Thanksgiving side dish, too!
Maple Roasted Vegetables
YIELD: about 5 cups
- 1 pound sweet potatoes, sliced into 1/2-inch rounds
- 2-1/2 cups cauliflower florets (about 1 head)
- 9 ounces Brussels sprouts, halved (about 2 cups)
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons maple syrup
- Preheat the oven to 400°F.
- On a rimmed baking pan, evenly scatter sweet potatoes, cauliflower and Brussels sprouts.
- In a small microwavable bowl, place butter, maple syrup, salt, and pepper; microwave until butter melts. Pour over vegetables and stir.
- Cook in the oven until tender, about 40 minutes, stirring halfway through.
Recipe and photograph used with permission from the North Carolina Sweet Potato Commission.