Balsamic Glazed Sweet Potatoes & Brussels Sprouts
  • 4 cups brussels sprouts trimmed and halved
  • 1 large sweet potato peeled and chopped into ½ inch pieces
  • 3 tablespoons F. Oliver's Roasted French Walnut Oil
  • 2 teaspoons F. Oliver's Adirondack Maple Seasoning
  • ¼ cup raw pecans
  • ⅓ cup feta cheese
  • ½ cup F. Oliver's Autumn Cinnamon Pear balsamic
  1. Preheat the oven to 400 degrees
  2. Add the brussels sprouts, sweet potato, walnut oil and seasoning to a small casserole dish (8" x 8" or 9" x 13" will both work!). Toss everything together to coat the veggies
  3. Place on the center rack of the oven and bake 45 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through
  4. In a small saucepan, heat the balsamic vinegar over medium-high and bring to a full boil
  5. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by ½ of its original volume, about 5 minutes
  6. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top
Recipe by F. Oliver's | Oils, Vinegars, & Other Exceptional Ingredients at