Step-by-step instructions
- Preheat your oven to 400°F / 200°C.
- Thread the Brussels sprouts and sweet potato cubes alternately onto the soaked skewers. Arrange them neatly on a lined baking tray.
- Drizzle the skewers with olive oil, then season them with salt and black pepper.
- Roast the skewers in the oven for 20–25 minutes, turning halfway, until the vegetables become tender and slightly caramelized.
- While they’re roasting, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a bowl.
- Brush the glaze over the roasted skewers and return them to the oven for another 5 minutes to set the glaze.
- For the walnut honey drizzle, gently warm honey and lemon juice in a small saucepan, then mix in the chopped walnuts.
- Drizzle the walnut honey mixture over the skewers before serving. Garnish with fresh herbs or extra walnuts if desired.
Best ways to enjoy it
These skewers are fantastic on their own or served alongside a generous helping of quinoa salad or roasted chicken. Pair them with a refreshing citrus vinaigrette salad to cut through the richness of the dish. Presentation matters, so consider plating the skewers carefully on a rustic wooden board and sprinkle with fresh herbs for a beautiful touch!
Storage and reheating tips
If you have leftovers (though they’re so good, you might not!), they can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F / 175°C for about 10 minutes until heated through. While I don’t recommend freezing them due to potential texture loss, they’ll still taste great if you do!
Helpful cooking tips
- Soaking the skewers: Soaking wooden skewers prevents them from burning in the oven.
- Sweet potato size: Try to cut your sweet potatoes into uniform cubes for even cooking.
- Caramelization: Keep an eye on the veggies while roasting; to achieve that lovely caramelization, turning them halfway is key.
Creative twists
Looking to mix it up? Instead of just maple syrup, add a sprinkle of cinnamon or cayenne pepper for an added flavor boost. You can also switch out the vegetables; try zucchini or bell peppers for a different taste. For a vegan-friendly option, use maple syrup exclusively instead of honey in the drizzle.
FAQs
How long does it take to prepare the recipe?
Overall, you’re looking at about 45 minutes from start to finish. It’s quick enough for a weeknight meal!
Can I use different nuts instead of walnuts?
Absolutely! Pecans or sunflower seeds can also be lovely alternatives.
Is there a way to make this gluten-free?
This recipe is naturally gluten-free, just ensure that all your condiments (like Dijon mustard) are labeled gluten-free.
Can I make this recipe in advance?
Yes! You can prep the skewers ahead of time, store them in the fridge, and roast them just before serving. Just make sure to keep the glaze separate until you’re ready to bake!
Now you’re all set to impress at your next meal with these Maple Glazed Brussels Sprouts & Sweet Potato Skewers with Walnut Honey Drizzle. Enjoy the process and savor every bite!
