Roasted Brussels Sprouts and Sweet Potato Medley
Serves: 6-8
 
Ingredients
  • 1 ½ lbs fresh Brussels sprouts
  • 3 medium or 4 small sweet potatoes
  • ¼ cup F. Oliver’s Mediterranean Cassis Balsamic Vinegar
  • ¼ cup F. Oliver’s Sage with Wild Harvest Mushroom EVOO
  • 1 teaspoon F. Oliver’s Mulling Spices
  • ¼ cup toasted pumpkin seeds
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Peel & cut sweet potatoes into 1-inch cubes. Place in large bowl. Cut Brussels sprouts in half & add to bowl. Add EVOO to the vegetables, season with salt and pepper & toss to coat. Roast for 15-20 minutes or until tender.
  2. Add balsamic vinegar & mulling spices to a small saucepan. Bring to boil over high heat, reduce to low & let simmer until reduced by half, about 10 minutes.
  3. Place vegetables in a serving dish, sprinkle with pumpkin seeds & drizzle with balsamic reduction.
Recipe by F. Oliver's | Oils, Vinegars, & Other Exceptional Ingredients at http://folivers.com/roasted-brussels-sprouts-sweet-potato-medley/