Recipe Intro From feedfeed
Watch us make these on IG Live HERE!
"When my husband, John, was little, he heard something on the news about Harrisburg, Pennsylvania, while his mom was serving Brussels sprouts, and from that day forward, he has called them Harrisburgs, so we do too at our house. I must admit I’m relatively new to the Brussels sprouts game. We never had them growing up that I can remember, but I’m kind of obsessed with them now. I try any and every variation I can when we eat out, and I’m always looking for new ways to prepare them. This is one of my favorites and is a perfect side dish for a holiday meal."-- A note from Martina McBride.
We were lucky enough to meet the lovely Martina McBride at TheFeedfeedBrooklyn where she joined us on Instagram LIVE to make these delicious roasted Brussels sprouts and sweet potatoes. The recipe is from her latest cookbook Martina's Kitchen Mix: My Recipe Playlist for Real Life purchase your here; it also makes a great holiday gift!
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Prep time 30 minutes
Cook time 25 minutes
Yield: Serves or Makes 8 Servings
Preheat the oven to 400˚F. Stir together the Brussels sprouts, 1 1⁄2 tablespoons of the olive oil, and 1 teaspoon of the salt on a small rimmed baking sheet.
Stir together the cubed sweet potatoes, the remaining 1 1⁄2 tablespoons olive oil, 1 1⁄2 tablespoons of the maple syrup, cinnamon, and remaining 1⁄2 teaspoon salt on another small rimmed baking sheet.
Bake the vegetables, stirring and rotating the pans halfway through, for 20 to 25 minutes or until the Brussels sprouts are lightly browned and the potatoes are tender.
Stir together the Brussels sprouts, potatoes, pecans, and cranberries in a large bowl. Stir in the remaining 1 1⁄2 tablespoons maple syrup, and top with the crumbled goat cheese.
TIP: If you have only one large baking sheet you can roast the Brussels sprouts and the sweet potatoes at the same time on the same pan. Just separate them, Brussels sprouts to one side, sweet potatoes to the other.