Balsamic Glazed Sweet Potatoes and Brussels Sprouts

This recipe makes a great side dish for winter holidays or anytime you want something a little sweet but very healthy. 
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Course: Side Dish
Cuisine: Mediterranean
Keyword: Brussels Sprouts, Sweet Potatoes
Dietary Focus: Vegetarian
Servings: 4



  • Preheat the oven to 400° degrees.
  • Add the Brussels sprouts, sweet potato, walnut oil, and seasoning to a casserole dish (8" x 8" or 9" x 13" will both work). Toss everything together to coat the veggies.
  • 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. Brussels sprouts generally take 30 - 40 minutes, sweet potatoes 45 minutes. 
  • In a small saucepan, heat the balsamic vinegar over medium-high and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently until vinegar is reduced by half of its original volume, about 5 minutes.
  • To serve:  Plate the roasted veggies and sprinkle with the pecans and feta, and drizzle the balsamic reduction on top.