I’ve been on the search for a tasty fall side dish. Something warm and cozy, that can grace any holiday table with no shame. I created it, and ate it, and loved it. I hope you do too.
2 large sweet potatoes, but into bite sized cubes
3 cups brussel sprouts, trimmed and halved
3/4 cup fresh cranberries
Leaves from 1 1/2 sprigs of fresh rosemary, chopped
4 Tbs melted butter
salt and pepper
1/8 cup molasses
1 Tbs olive oil
1/2 Tbs brown sugar
1/4 tsp red pepper flake
1 tsp cider vinegar
Preheat oven to 400
1) Place sweet potatoes and sprouts on a baking sheet. Toss with melted butter and sprinkle with rosemary and salt and pepper. Roast for 8 min and then toss the veggies allowing them to brown on all sides. Cook for another 8 min or until the veggies are tender and caramelized…when the the veggies are about 3 min away from being done add the cranberries.
2) While the veggies are roasting, prepare the glaze. In a small bowl add all the glaze ingredients, whisk together until brown sugar is no longer grainy and glaze is smooth.
3) Transfer cooked potatoes, sprouts and cranberries to a serving platter and drizzle with the glaze. I didn’t use all of it…but, you may prefer a little more. You do you. Enjoy!