Name: Balsamic Glazed Sweet Potatoes and Brussels Sprouts
Ingredients: 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 Gateway to the North Maple Garlic Seasoning; ¼ cup raw pecans; ⅓ cup feta cheese; ½ cup F. Oliver's Autumn Cinnamon Pear balsamic

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

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Course: Side Dish

Cuisine: Mediterranean

Keyword: Brussels Sprouts, Sweet Potatoes

Dietary Focus: Vegetarian

Servings:

Ingredients

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 Gateway to the North Maple Garlic Seasoning
¼ cup raw pecans
⅓ cup feta cheese
½ cup F. Oliver's Autumn Cinnamon Pear balsamic

Instructions

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.

Balsamic Glazed Sweet Potatoes and Brussels Sprouts