Maple Bourbon Roasted Sweet Potatoes, Brussels Sprouts, & Carrots
12oz bag of Brussels sprouts, sprouts cut in half
2 medium sweet potatoes, sliced
2 medium carrots, peeled
¼ cup bourbon whiskey
3 tbsp extra virgin olive oil
3 tbsp maple syrup
1 tsp vanilla extract
1 tbsp brown sugar
½ tsp cinnamon
¼ tsp nutmeg
⅛ tsp clove
½ tsp kosher salt
Preheat oven to 375 degrees F.
In a small saucepan, add the bourbon and bring to a boil on high heat. Once boiling, simmer on low heat for five (5) minutes. Remove from heat.
While bourbon is being heated, mix together all of the ingredients from the olive down in a large bowl. Add heated bourbon to mixture and stir until brown sugar is completely dissolved.
Add sweet potatoes, Brussels sprouts, and carrots to the bourbon mixture and stir until fully coated.
On a large, rimmed baking sheet, spread out the vegetables into a single layer and bake for 15 minutes. Remove from oven and stir. Cook for an additional 20-25 minutes until fork tender.