Just three ingredients simmer together to create a spicy-sweet glaze while the vegetables roast. Half of the glaze is tossed with the vegetables and the extra glaze is drizzled on before serving. The hot potatoes absorb the “swicy” flavors making each bite amazing.
2 Tbsp. olive oil 1 tsp. kosher salt
1/2 tsp. cracked black pepper
1 1/2 lb. Brussels sprouts, bottoms trimmed and cut in half
1 medium red bell pepper, cut into 1-inch pieces
2 cans (14.5 oz. each) Del Monte® Cajun Style Diced Potatoes
1/2 cup real maple syrup
2 tsp. Dijon mustard
1/4 cup coarsely chopped fresh parsley
Place an oven rack in the center position and preheat oven to 425°F. Line a large, rimmed half sheet pan (18x13x1-inch) with parchment paper. Add oil, salt and pepper to parchment and stir.
Add Brussels sprouts and bell pepper; toss to coat in oil. Turn sprouts cut-side-down and roast about 30 minutes until cut sides are golden brown.
While vegetables roast, make the glaze. Gently shake potato cans; drain in a colander placed over a medium saucepan to capture the sauce and set potatoes aside. Whisk maple syrup and mustard into the sauce; bring just to a boil over high heat. Reduce heat to medium and simmer vigorously about 20 minutes, stirring occasionally, until thickened and dark caramel color (should make about 1/2 cup glaze); set aside.
When cut sides of sprouts are browned, push them to one half of the pan. Add potatoes and spread out on the other half of the pan; return to oven for 10 to 15 minutes to heat through. Add parsley and about half of glaze to pan; toss vegetables together to coat with glaze. Transfer to serving bowl or platter and drizzle with remaining glaze, as desired.