Hearty Holiday Lineup
It’s the most wonderful time of the year! Let the (seemingly) never-ending stream of holiday feasts commence. Merry meals shared with family and friends often hold the dearest memories, but the post-turkey-and-pie slump can put a pause on the festivities. If you’re on the hunt for new holiday dishes to try or are simply looking for a healthier, nourishing option at the dinner table, add this recipe into the mix this season!
This dish is a celebration of harvest harmony – roasted sweet potatoes are kissed with cranberry glaze, tossed with Brussels sprouts, and sprinkled with feta for a bright, healthy holiday bite.”
Whitebird’s Cranberry-Glazed Sweet Potatoes With Brussels and Feta
4-6
servings45
minutesThis dish is a celebration of harvest harmony – roasted sweet potatoes are kissed with cranberry glaze, tossed with Brussels sprouts, and sprinkled with feta for a bright, healthy holiday bite.
Ingredients
- 4 cups
sweet potatoes, diced and peeled
- 2 cups
Brussels sprouts, halved and trimmed
- 2 Tbsp.
olive oil
Salt and pepper, to taste
- ½ cup
cranberries (fresh or frozen)
- 3 Tbsp.
honey
- 1 Tbsp.
balsamic glaze
- ¼ cup
feta cheese crumbles
Directions
Preheat oven to 350°. In a large mixing bowl, combine sweet potatoes and Brussels with olive oil, salt, and pepper.
Place on a lined sheet tray and bake for 25-30 minutes until tender.
In a small sauce pot, combine cranberries, honey, and balsamic glaze and cook on medium heat for 5-8 minutes. Remove once it begins to thicken and cranberries split.
Toss the sweet potatoes and Brussels in the warm cranberry mixture. Place in a serving dish and top with feta crumbles.
