Molasses glazed, roasted sweet potatoes and brussel sprouts

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.

Ingredients:

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

-glaze-

1/8 cup molasses

1 Tbs olive oil

1/2 Tbs brown sugar

1/4 tsp red pepper flake

1 tsp cider vinegar

Directions:

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!