2 tbsp. olive oil, dividedkosher salt and black pepper2 large sweet potatoes, scrubbed well1 lb. brussels sprouts1/2 lb. fresh cranberries2 garlic cloves, minced4 oz. chestnuts1/2 c. chopped green onions
dressing:1/4 c. tahini2 tbsp. maple syrupJuice of 1 lemonsalt and pepperOlive oil, if necessary
Preheat oven to 450*Slice sweet potato into 1/2" disks, then dice into smaller cubes, place on a baking sheet, drizzle with 1 tbsp. olive oil, salt and pepper, toss well. Cover loosely with aluminum foil and place in the oven while you prepare Brussels sprouts.Trim the Brussels sprouts, leave smaller ones whole, halve or quarter larger, add to a baking sheet with the cranberries and minced garlic, toss in 1 tbsp. olive oil, salt and pepper, add to the oven.After 15-20 minutes, remove the foil from potatoes, toss and place back in the oven, uncovered. After another 10 minutes, check vegetables, they should be just crisping on the edges, toss and continue to roast if necessary.In a small dish, whisk dressing ingredients.In a serving dish, layer in potatoes, Brussels sprouts, chestnuts and green onions, gently toss but be careful to not break potatoes. Drizzle with half of the dressing, serve the rest on the side.Serve warm, or at room temperature, store leftovers in the refrigerator for 2-3 days.