2 pounds Brussel sprouts, trimmed and cut in half
2 large sweet potatoes, diced
2 tablespoons extra virgin olive oil
1/2 teaspoon each coarse salt and pepper
2 tablespoons real maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch cayenne pepper
1. Preheat the oven to 425 degrees F. On two baking sheets place the vegetables in a single layer and drizzle with the olive oil, salt, pepper, cinnamon and ginger. Toss to combine and roast in oven for about 30 minutes, shaking the pans occasionally. The vegetables are done when they can be pierced easily with a fork.
2. While the vegetables are roasting, mix together the maple syrup and cayenne pepper. Take the pans out of the oven when the vegetables are done and brush or drizzle the maple syrup, evenly coating the vegetables. Place the pans back in the oven for 5 minutes. Serve hot or warm.