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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
I was so excited with the outcome of this recipe that I decided to share it with my mother right after I had developed it, as I thought it was something my parents would enjoy. When I got a call from my father that night asking me to please stand in as his personal chef going forward, I knew it was definitely a success!
3 cups Heaven & Earth Brussels Sprouts, defrosted
2 cups diced sweet potato (1/2-inch pieces)
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup Gefen Dried Cranberries
1/2 cup orange juice
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 cup pecans
3 tablespoons panko crumbs
2 tablespoons imitation beef fry bits, for garnish
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet generously with cooking spray.
Slice each brussels sprout in half and place in a large bowl along with the diced sweet potato. Add oil, salt, and pepper and toss to coat. Put brussels sprouts onto the baking sheet cut side down so they get nice and crispy. Place the baking sheet into the oven and roast for about 25 minutes.
While the vegetables are roasting, soak the dried cranberries in the orange juice to plump up. Prepare the glaze by combining the balsamic vinegar, maple syrup, and Dijon mustard, whisking well.
When the vegetables are ready, add the dried cranberries and pecans to the pan. Pour the glaze over everything in the pan. Toss vegetables well to coat.
Sprinkle evenly with panko crumbs and return the baking sheet to the oven. Roast for an additional 20–25 minutes. Remove from oven when edges are lightly browned. Sprinkle with imitation beef fry bits before serving.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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