Maple Glazed Brussels Sprouts

(recipe adapted from Christina Cooks)

2 lbs. Brussels sprouts, tips trimmed, crosses cut into the bottoms of each
1 red onion, cut into thick wedges
2 to 3 sweet potatoes, split lengthwise, cut into 1/2-inch thick half-moons
2 Tbsp. olive oil
salt
grated zest of 2 lemons
1/2 cup dry white wine
2 Tbsp. rice syrup
1 Tbsp. maple syrup
juice of 1/2 lemon
2 to 3 sprigs fresh parsley, minced

Preheat oven to 350F.  Place all of the vegetables in a mixing bowl and add oil, a generous sprinkling of salt, lemon zest, wine, maple syrup and rice syrup.  Mix well to coat.  Arrange vegetables in a large baking dish, avoiding overlap.  Cover with foil and bake until vegetables are tender, about 45 minutes.  Remove cover and continue baking until vegetables are browned and liquid has turned to a syrup, 10-15 minutes more.  Remove from heat and squeeze lemon juice over top.  Sprinkle with parsley and toss gently to coat.  Serve hot.

(These are a great alternative to heavily sweetened sweet potatoes, etc.)