INGREDIENTS
4 cups
Brussels sprouts
1/4 cup
Cranberries, dried
2 tbsp
Flat-leaf parsley
2 cups
Sweet potato
2 tbsp
Maple syrup
1 cup
Wheat berries
1/8 tsp
Cayenne
1
Pepper
1/4 tsp
Pepper
1 1/2 tsp
Salt
1
Salt
2 tbsp
Apple cider vinegar
1
Cooking spray, nonstick
20 tsp
Olive oil, extra virgin
1/2 cup
Pecan, toasted halves