Description
{gluten free, dairy free, refined sugar-free}
Ingredients
Scale
- 2–3 Medium Sweet Potatoes
- 1 lb of Brussel Sprouts
- 1/2 cup of Cranberries
- 1/2 cup of Pecans
- 2 tbsp Olive Oil
- 2 tbsp of Maple Syrup
- 1 tbsp of Apple Cider Vinegar
- 1/4 tsp of Dijon Mustard
- 1 tsp of Salt
- 1/2 tsp of Pepper
Instructions
- Preheat your oven to 400 degrees.
- Rinse your Brussel sprouts, cut off the ends & slice in half.
- Toss them with a tbsp of olive oil and let them roast for 20 mins, or until the edges are nice and crispy.
- While the sprouts roast, wash, dry & peel those sweet potatoes.
- Pierce them a few times with a fork, wrap in a paper towel and microwave them for 1 min & 30 secs. This will soften them a bit before spiralizing.
- Next, grab your taters & spiralize away. Measure out your cranberries, pecans, maple syrup, apple cider vinegar & Dijon mustard.
- Heat a large pan on medium & add the other tbsp of olive oil.
- When the oil is heated, add the spiralized SP noodles, and cook for 1-2 minutes.
- Add the apple cider vinegar and allow it to steam for a minute.
- By now your Brussels should be done, so add them to the noodle pan along with the cranberries and pecans.
- Toss this & pour in the maple syrup & mustard.
- Mix everything together well for another minute and remove this from the heat.