Autumn Sprouts


1 lb. Brussels sprouts, quartered
½ red onion, large dice
1 large sweet potato, diced
~1½ T. olive oil
Salt to taste
1½ T. maple syrup
½ tsp. thyme
½ c. pomegranate seeds


1. Preheat oven to 400°.

2. In a bowl, separately toss each vegetable in just enough oil to lightly coat. Place them in a single layer on a sheet pan, keeping them separate, and sprinkle with salt. Roast for 30-35 minutes until veggies are soft and sprouts have begun to caramelize.

3. Transfer the veggies to the bowl and drizzle with the syrup. Add the thyme and salt to taste and gently toss to coat. (Can be made ahead and reheated in microwave).

4. Just before serving, transfer to a serving dish and sprinkle with pomegranate seeds.