Crispy Brussels Sprouts with Quinoa and Brown Butter Maple Glazed Sweet Potatoes
If you haven't been following me on Instagram, I jumped on board with a little sugar free challenge from one of my favorite blogs, Pinch of Yum. All month long, they are challenging readers to go refined sugar free. And this recipe is totally refined sugar free. The only sweetener is all naturAL maple syrup ... yum.
I did all of the slicing and shredding for this recipe using a KitchenAid® Fresh Prep Slicer/Shredder Attachment.
I'm not going to lie ... it was pretty great to use, and it made these cute lil thin sweet potato disks that almost resembled chips. They worked so well with the brown butter maple glaze.
In the photos, the crispy Brussels sprouts kind of get lost in the quinoa and sweet potatoes, but let me tell you they are there, and they are mighty. I can't get enough of Brussels sprouts. They are one of my favorite veggies.
As I mentioned, this dish can stand alone as a salad or bowl or can be served as a hearty and healthy side dish. Since, let's face it, we all still have the holidays on the brain, this makes a great holiday dish as well. So hop on over to The Kitchenthusiast for the Crispy Brussels Sprouts with Quinoa and Sweet Potatoes full recipe and instructions.
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