Brussels Sprouts, Sweet Potatoes & American Lamb Cubes Sheet Pan Dinner
Servings:
4
4
Prep Time:
20 mins.
20 mins.
Cook Time:
35 mins.
35 mins.
Ingredients
Lamb & Vegetables
- 3 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lb Brussels sprouts, trimmed and halved
- 2 large sweet potatoes, peeled and cut into 1 inch cubes
- 1 1/2 lbs American lamb cubes, about 1”
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
Preparation
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- In a small bowl, combine the olive oil, rosemary, thyme, minced garlic, paprika, cumin, honey, salt and pepper.
- Toss vegetables with 2/3 of the seasoning mix. Place mixture in a single layer on the prepared roasting pan.
- Add the lamb to the remaining seasoning mix and allow to marinate while the vegetables begin to roast.
- Place the vegetables in the oven and roast for about 20 minutes. Remove from the oven and flip to ensure even cooking. Add the lamb to the top of the vegetables and roast for 15 minutes more.
- To prepare Mustard Honey Glaze, whisk together the Dijon mustard, honey, balsamic vinegar and olive oil in a small bowl.
- Drizzle the Mustard Honey Gaze over the lamb and vegetables. Toss to combine flavors. Garnish with freshly chopped parsley.
Source: “Homemade” & The American Lamb Board
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