Since it was printed so long ago, this recipe is no longer available on the Shop & Shop website, so I hope they won't mind if I just reproduce it here:
ROASTED BRUSSELS SPROUTS AND SWEET POTATOES1 lb. Brussels sprouts, halvedWe ended up making a couple of minor modifications to this recipe. We picked up the sweet potato and Brussels sprouts during our weekly shopping, but we forgot to get any dried cranberries, so we used raisins instead. We also used a Vidalia onion, since that was the kind we had on hand.
3 cups peeled and cubed sweet potatoes
1 cup chopped onion
2 Tbsp. olive oil
1 Tbsp. orange juice
1/4 tsp. ground cinnamon
1/2 cup walnuts
1/2 cup dried cranberries
STEP 1 Preheat oven to 400°F. Spread the Brussels sprouts, sweet potatoes, and onion on a large-rimmed baking sheet or casserole dish.
STEP 2 In a small bowl, combine oil, orange juice, and cinnamon. Drizzle over the vegetable mixture and toss to coat evenly. Sprinkle salt (in moderation) and pepper over vegetables.
STEP 3 Roast 15 min. Stir gently, add walnuts, and continue to roast for another 15 min., or until vegetables are tender and nicely browned. Add cranberries to mixture and serve warm.
It's possible these minor changes are to blame, but we found the result a little unexciting. It was perfectly okay, with a reasonably good balance of flavors and textures, but there was nothing about it that really jumped out at us. And it certainly isn't as delicious as our favorite Roasted Brussels Sprouts from Mark Bittman. So all in all, there's no particularly good reason for us to make this dish again.
Fortunately, we still have plenty of other recipes in the queue. I have several more that I've pulled from the pages of Savory, including Soba Noodles with Tofu and Sugar Snap Peas from the January issue, Butternut Squash Noodles with Brown Butter and Sage from the April issue, and the cover meal for April, Spring Roll Noodle Bowl. So we'll be trying those recipes in the months to come, and we'll see if any of them turn out to be keepers.