Maple-Roasted Sweet Potato Wedges and Brussel Sprouts

Tina discovered the idea for this delightful veggie dish from a recipe in DiabeticLivingOnline.com. It originally featured chicken thighs as the main ingredient. She opted to drop the chicken and simply concentrate on the veggies. Its terrific and can be served as a side to most chicken, fish or beef entrees.
Serves 4

INGREDIENTS

• 2 tablespoons pure maple syrup
• 4 teaspoons olive oil
• 1 tablespoon snipped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound sweet potatoes, peeled and cut into 1-inch wedges
• 1 pound Brussels sprouts, trimmed and halved
• Nonstick cooking spray
• 3 tablespoons snipped dried cranberries
• 3 tablespoons chopped pecans, toasted

METHOD

• Preheat oven to 425 degrees F. In a small bowl combine maple syrup, 1 tsp. of the oil, the thyme, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. In a large bowl combine sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tbsp. oil and sprinkle with the remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
• Line a 15x10-inch baking pan with foil. Heat the prepared pan in oven 5 minutes. Remove pan from oven and coat with cooking spray. Arrange vegetables around chicken. Roast 15 minutes.
• Turn vegetables; brush with maple syrup mixture. Roast 15 minutes more until potatoes are tender. Serve topped with pecans and cranberries.