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. 
5 from 1 vote
Course Side Dish
Cuisine Mediterranean
Servings 4


  • 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
  • cup feta cheese
  • ½ cup F. Oliver's Autumn Cinnamon Pear balsamic


  • 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.


NOTE: Here is a place to add a special note. You can also tack a video on the end here. Lorem ipsum dolor sit amet, aenean vitae, sociis sed nibh, leo ut, enim at nam est vel sed. Convallis enim nunc tempor libero suspendisse. In placerat aenean libero.
Keyword Brussels Sprouts, Sweet Potatoes