| Difficulty Level: | Serves 4  | Prep Time: 15 min  | Cooking Time: 25 min |

This recipe is a perfect side dish or a hearty vegetarian main course. Whether served alongside roasted meats or as a satisfying vegetarian main, the Brussels Sprouts and Potato Medley is a delightful and wholesome option that will satisfy your taste buds and nourish your body.

   Ingredients for Maple Brown Sugar Glaze:
10 oz. Light Brown Sugar
3 fl oz. Soy Sauce
3 Tbs. Dijon Mustard
3 Tbs. Rice Wine Vinegar
3 fl oz. Maple Syrup (55%)
Pinch of Cayenne Pepper
2 tsp Fresh Lemon Juice
 Ingredients for Roasted Brussels Sprouts:
1 tbsp. Apple Cider Vinegar
2 tsp. Olive Oil
1 tbsp. Maple Brown Sugar Glaze (See Recipe Above)
1/2 tsp. Dijon Mustard
1/2 tsp. Salt and Pepper
1/2 lb. Brussels Sprouts (Cleaned, Washed, Dried, and Halved)
2 oz. Red Onion (Diced 1'')
Ingredients for Potato Medley:
1 Medium Sweet Potato (Washed and Dried)
1 Medium Purple Potato (Washed and Dried)
2-3 Medium Yukon Gold Potatoes (Washed and Dried)
2 tsp. Olive Oil
Salt and Pepper (To Taste)
Roasted Brussels Sprouts (See Recipe Above)
How to prepare the Maple Brown Sugar Glaze: 
  1. Combine all ingredients in a small sauce pot and bring to a simmer.
  2. Remove from the heat and set aside.
How to prepare Roasted Brussels Sprouts: 
  1. Place cider, oil, maple glaze, Dijon and salt and pepper in a medium bowl and mix until the salt dissolves
  2. Preheat an oven to 400˚F.
  3. Add brussels sprouts and onions to the bowl and toss to evenly coat with the mixture.
  4. Place on a parchment or foil lined sheet pan and bake for 8 minutes. Toss and return for an additional 8 minutes.
  5. Remove from the oven and cool to room temperature.
How to prepare Potato Medley: 
  1. Preheat the oven to 425˚F.
  2. Peel the sweet and purple potato and cut each into 1" pieces, and place into a medium bowl.
  3. Cut the unpeeled Yukon gold potatoes into 1” pieces and add to the same bowl.
  4. Add the oil and salt, and pepper and toss to coat.
  5. Transfer to a parchment or foil-lined sheet pan and bake in the oven until the potatoes are soft and brown on the edges, about 10-12 minutes.
  6. Remove from the oven and cool to room temperature.
  7. When cool, add the brussels sprouts.
  8. Reheat in a hot oven for a few minutes before service.