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)
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.