Break out your cast-iron skillet for beautifully caramelized honey-glazed sweet potatoes and well-cooked brussels sprouts.
Be sure to use a cast-iron skillet for this recipe; it maintains heat and will result in beautifully caramelized honey and well-cooked brussels sprouts. If you’re in a hurry, don’t worry about separating their leaves—the dish will still taste great.1 1/2 teaspoons medium-grind sea salt, divided1 tablespoon canola oilHow to Make ItPreheat oven to 400°F. Cut sweet potato lengthwise into 1/2-inch-thick slabs.
Add sweet potatoes, scored side down, and cook until bottoms are golden brown, about 1 minute. Flip and arrange brussels sprouts, cut sides down, in a single layer around sweet potatoes. Drizzle with 2 tablespoons honey; transfer skillet to preheated oven. Roast until sprouts are tender and cut sides are caramelized, 12 to 15 minutes. Remove sprouts from skillet, and sprinkle with 1/4 teaspoon salt. Return skillet to oven; roast at 400°F until sweet potatoes are tender, 5 to 8 minutes.
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