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.
Servings: 4
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.