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Roasted Sweet Potatoes and Brussels Sprouts with Pecans

Aggie's Kitchen
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Brussels sprouts

2

Sweet potatoes, cut into 1" cubes, large

1 tbsp

Balsamic vinegar

1 tbsp

Maple syrup, pure

1/2 tsp

Sriracha sauce

1

Salt and fresh ground pepper, coarse

2 tbsp

Grapeseed oil

3/4 cup

Fisher pecan, Halves