Baked Sweet Potatoes and Brussels Sprouts with Maple Syrup

 Ingredients: For potatoes: 1 kg sweet potatoes, 3 tablespoons olive oil, a pinch of cayenne, 1/4 teaspoon ground cumin, 1 teaspoon ground coriander, 1 clove of garlic finely grated, 1 teaspoon oregano, a pinch of cinnamon, freshly ground pepper, sea salt or fine pink salt. For cabbage: 500 g Brussels sprouts, 3 tablespoons maple syrup, 1 teaspoon Dijon mustard, fine sea salt, freshly ground pepper, 1 teaspoon balsamic vinegar, 1 teaspoon olive oil.

Wash the Brussels sprouts well, removing any wilted or damaged leaves. Cut the stem off each sprout and then cut them in half, so you have uniform pieces. After that, dry them with a paper towel to remove excess water, which will help achieve a crispy texture during baking.

In a large bowl, mix the maple syrup, mustard, vinegar, and your favorite spices, such as salt, pepper, garlic powder, or sweet paprika, according to personal preferences. Season the mixture well, ensuring a balanced combination of sweet and sour. Add the Brussels sprouts to the bowl and mix everything carefully, making sure each piece is evenly coated with the marinade.

Once you’re done with the sprouts, transfer the mixture to a heatproof dish, making sure to distribute the ingredients evenly, and set it aside to let the flavors meld. Meanwhile, peel the potatoes, wash them well, and then slice them into pieces about 1.5-2 cm thick to ensure even baking.

In another bowl, toss the potato slices with olive oil, salt, and pepper. Arrange the slices in a baking tray lined with aluminum foil that you’ve previously greased with a little olive oil to prevent sticking. Preheat the oven to 190°C (gas mark 5) and bake the potatoes for 25 minutes. After this time, remove the tray from the oven, flip the potato slices to the other side, and add the Brussels sprouts to the oven.

Continue baking the potatoes and sprouts for another 15 minutes. Finally, remove the sprouts and gently toss them to redistribute the flavors, then leave everything in the oven for another 5 minutes. When the potatoes and sprouts are ready, mix them carefully to achieve a delicious combination, and serve them either as a side dish or as a warm vegetable salad. If desired, top with some crispy bacon pieces for added flavor. This dish is perfect to enjoy alongside grilled meat or as a hearty vegetarian meal.

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