THE BLOG

Salt & Light

topics

Roasted Sweet Potatoes & Brussels + Maple Coconut Tahini Glaze

I could eat brussels sprouts and sweet potatoes at every meal for the rest of my life. But somehow, this glaze makes them EVEN BETTER.

Roasted Sweet Potatoes & Brussels + Maple Coconut Tahini Glaze

 

Roasted Sweet Potatoes & Brussels:
  • 1 package brussels sprouts, halved
  • 1 large sweet potato, cut into 1-inch flat “triangles”
  • Avocado oil spray
  • Sea salt, pepper, garlic and onion powder
Maple Coconut Tahini Sauce:
  • ¼ cup tahini
  • 2/3 cup “lite” coconut milk
  • juice of ½ lemon
  • ½-1 tablespoon of maple syrup
  • salt, coriander, cinnamon, cayenne (optional)
To Prepare:
Preheat oven to 400 degrees. Toss brussels sprouts on a sheet pan with a generous amount of salt, garlic powder, onion powder, and lightly spray with avocado oil. Do the same with the sweet potatoes on a separate sheet pan, adding a bit of freshly ground black pepper. Roast both in the oven for 30-40 minutes, tossing half ways through until browned on both sides. Set aside to cool.
Meanwhile, add tahini to a food processor with coconut milk. Blend until it begins to thicken a bit. Add lemon juice, maple syrup, and a pinch of each seasoning and blend once more. Taste and adjust seasoning as desired. Drizzle over veggies, and try not to inhale it all at once.

Body, On The Side

CATEGORY

4/24/2018

POSTED

Roasted Sweet Potatoes & Brussels + Maple Coconut Tahini Glaze

Cozy + Conscious Fall Recipe Collection

Enter your name and email to download this FREE eBook of over 40 recipes highlighting seasonal produce to make healthy eating a no-brainer when cooler weather hits!

Subscribe

Submit

*by submitting, you agree to receive email communications from Salt & Light Functional Nutrition.

Become a Salt & Light Insider for exclusive offers including discounts, events, and resources.

Leave a Reply

Your email address will not be published.