Arthritis Relief You Can Be Thankful For

Ingredients

• 2 salmon fillets
• 1 large sweet potato, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• Salt and black pepper to taste

Instructions

1. Preheat and Prep: Start your oven at 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts directly on your baking sheet with the olive oil, salt, and pepper until well coated. Spread them out evenly.
2. Start the Vegetables: Roast the vegetables in the oven for 15 minutes. Root vegetables and sprouts take longer to cook than fish, so they need a head start to get tender and caramelized.
3. Mix the Glaze: While the vegetables are roasting, whisk together the maple syrup, Dijon mustard, and minced garlic in a small bowl.
4. Add the Salmon: Remove the sheet pan from the oven. Push the vegetables slightly to the edges to make room in the center, and place the salmon fillets on the pan. Brush the maple-mustard glaze generously over the fish.
5. Finish Roasting: Return the pan to the oven for 10-12 minutes, or until the salmon flakes easily with a fork and the vegetables are golden brown.