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.
Keyword Brussels Sprouts, Sweet Potatoes