Ingredients⁠

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• 1 Sweet Potato (peeled, cubed)

• 1 bulb Fennel (cored, sliced)

• 1 1/2 cups Brussels Sprouts (trimmed, halved)

• 1/2 cup Frozen Cranberries

• 2 tbsps Extra Virgin Olive Oil

• 1/8 tsp Sea Salt

• 1 tbsp Orange Juice (freshly squeezed)

• 1 1/2 tsps Thyme

• 1 tsp Maple Syrup

 

Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

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Arrange the sweet potato, fennel, brussels sprouts and cranberries on the baking sheet. Drizzle with oil and season with the salt. Toss to evenly coat everything.

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Bake in the oven for 30 to 35 minutes or until very tender, stirring once halfway through.

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In a small mixing bowl combine the orange juice, thyme and maple syrup. Drizzle over top of the roasted veggies. Season with additional salt if needed. Divide between plates and enjoy!

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