1lb Brussels sprouts, halved and ends trimmed
1 medium sweet potato in 1/2 inch cubes
1/2 cup of pecan pieces
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper
1/2 tsp Cinnamon
1/3 cup Rufus Teague Whiskey Maple BBQ Sauce
Toss Brussels sprouts, sweet potatoes and and pecans with olive oil.
On a baking sheet coated with non stick cooking spray, place mixture in single layer.
Sprinkle with salt, pepper and cinnamon.
Roast for 20-25 minutes on 425º flipping half-way thru.
Remove and drizzle with BBQ Sauce.
Mix well and place back in oven for 3 minutes to glaze.