Honey Roasted Brussel Sprouts and Sweet Potatoes


HERE is a printable version


Prep time: 10 minutes

Cook Time: 35-45 minutes





1 pound Brussel sprouts

1 large sweet potato

3 TBSP olive oil

4 TBSP honey


1 cup pecan halves

½ cup dried cranberries








  1. Preheat oven to 425 degrees.

  2. Cut the ends off of the Brussels sprouts and cut in half. Peel the sweet potato and dice.

  3. Put Brussels sprouts and sweet potato in a bowl and toss with olive oil, honey and salt.

  4. Spread mixture on a lined cookie sheet or baking dish and roast in the oven for 25 minutes or until edges are brown.

  5. Return the mixture to a large bowl and add pecans, and cranberries. Toss and serve warm.











Recipe adapted from https://therecipecritic.com/maple-roasted-brussels-sprouts-butternut-squash/











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Kim Ross, DCN(c), MS, CNS, CDN, LDN, IFMCP

315-359-4142  |  941-234-0064

Serving Central NY, the Mohawk Valley,

New York State, SW Florida, and various locations across the U.S. 

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