Roasted Vegetables with Pecan Maple Bourbon Syrup

This would be a great side dish for the upcoming holidays and nice new twist on sweet potatoes! I used cauliflower and sweet potatoes, but you can use just sweet potatoes or add other root vegetables to the mix as well! If you have family members that don’t like their vegetables this just might make them change their mind! Roasting the vegetables gives that that little bit of crisp on the outside and still tender in the middle and then the syrup…oh my…the syrup really brings the sweetness to the dish!

INGREDIENTS
1 pound of sweet potatoes
1 pound of cauliflower
Salt
Pepper
6 Tablespoons unsalted butter
1/2 cup pecans
1/2 cup maple bourbon syrup (from Wiggly Bridge Distillery*)

DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with tin foil. Peel and slice the sweet potatoes into 1/2 inch round slices placing them on the baking sheet. Cut and trim off and leaves from the cauliflower and cut the cauliflower into 1/2 inch slices also placing them on the baking sheet.  Melt the butter and pour the butter over the vegetables to coat both sides. Sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 15 minutes.  Using tongs flip the vegetables to the other side and continue to bake an additional 15 minutes. While the vegetables are roasting place the pecans in a saucepan over medium heat letting the pecans toast for just a few minutes stirring often. When the pecans have toasted add the maple syrup to warm through.
When the vegetables are done remove from oven and place the vegetables on a platter and top with pecan maple bourbon sauce and serve warm.

* You can check out the Wiggly Bridge Distillery website for further information at:  http://wigglybridgedistillery.com/

Enjoy!