This sweet potato and brussels sprout dish was a hit with the guests at a party that I went to recently.  I will definitely be making it again as it was pretty easy to make and so yummy.   I always make double and just added some some protein for a complete easy meal.  


1 pound brussels sprouts, cut in half

1-2 medium sized sweet potatoes, diced

1/3 cup cranberries

1/3 cup pecans

1/3 cup gorgonzola cheese

1 tbsp balsamic vinegar

1 tbsp maple syrup

1 tbsp coconut oil, melted

salt & pepper to taste


Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.Toss the brussels sprouts and sweet potaoes with the coconut oil and roast in oven for 15-20 minutes or until the sweet potatoes are soft.  Remove the sprouts and potatoes and add the cranberries, pecans and cheese.  In a small bowl combine the vinegar and maple syrup.  Toss to coat and add salt and pepper to taste.