I love roasted vegetables in all forms, but I usually try to season them up front so I don't need to make a sauce. This recipe is an exception! I was thinking about making a sweet and sour sauce like honey mustard, but with maple syrup instead of honey. In my first attempt the maple taste proved to be a little too strong, so I punched up the sauce with a squirt of sriracha. Dashes of vinegar and fish sauce round out the flavors. The result is a sweetish sauce with a nice heat.
This recipe makes enough food to serve 6-8 as a side dish. Or, make some poached eggs to go on top and you've got brunch or dinner for 3-4!
More at http://whateverpieces.com/2016/10/24/roasted-potatoes-and-brussels-sprouts-with-maple-mustard-sriracha-sauce/ —Stephanie H.
red-skinned potatoes, cut into 1/2-inch pieces
small sweet potatoes, about 12 oz, cut into 1/2-inch pieces
Brussels sprouts, halved
apple, diced into 1/2-inch peices
large onion, halved and cut into 1/4-inch slices
Divide the potatoes, sweet potatoes, Brussels sprouts, onion, apple and garlic between two sheet pans. Sprinkle with salt, pepper and thyme. Melt the bacon grease if using, and drizzle 1 tbsp bacon grease or olive oil over each tray. Toss to coat.
Roast the vegetables until tender, 30-40 minutes, tossing after 20 minutes.
Meanwhile, whisk together the ingredients for the sauce in a small saucepan. Taste and adjust until you're happy with the balance. Then, heat the pan over medium, stirring frequently, until bubbling and slightly thickened. Remove from the heat and set aside.
When the vegetables are done roasting, either toss them with the sauce or drizzle it over top. Serve.