Description
A savory and sweet fall-inspired casserole featuring tender sweet potatoes and caramelized Brussels sprouts, all tossed in a smoky maple glaze and baked to perfection.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1/4 cup pure maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup chopped pecans (optional for topping)
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables in the prepared baking dish in a single layer. Roast for 20 minutes, stirring halfway through.
- In a small bowl, whisk together maple syrup and a pinch of smoked paprika. Drizzle the glaze over the partially roasted vegetables and stir to coat.
- Return the dish to the oven and bake for another 10-15 minutes, until vegetables are tender and caramelized.
- If using, sprinkle chopped pecans over the top during the last 5 minutes of baking. Garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.