Roasted Brussels Sprouts and Sweet Potato Wedges with Maple Crumbs
This is a perfect and easy Thanksgiving side dish that takes little time to prepare and always gets rave reviews. I make this all winter round, and the kids love it too. It's one of those recipes you will store in your mind and make time and time again. Roasted Brussels Sprouts and Sweet Potato Wedges with Maple Crumbs Serves 8 3 large yams, scrubbed clean and dried, cut into wedges 5 cups brussels sprouts, rinsed and dried 3 tablespoons light tasting olive oil 1/2 teaspoon Kosher salt 1/4 teaspoon black pepper 1/2 cup corn flake crumbs 4 tablespooons good maple syrup 1 sage leaf, fresh or dried Preheat oven 375. Place the potatoes on a large baking sheet, and drizzle the oil over. Sprinkle with salt and pepper, and toss all together. Cover with foil and bake in the oven for 35 minutes. Meanwhile, prepare the topping: In a mini food processor combine the corn flake crumbs, maple syrup and sage leaf until all is combined and crumbly, like sand. Set the topping aside. After 35 minut...