Description
Elevate your roasted vegetable game with this sophisticated yet simple dish. Earthy, crispy Brussels sprouts pair perfectly with creamy, sweet potatoes, all tied together by a tangy, honey-infused balsamic glaze. It is a crowd-pleasing, healthy side dish that transforms humble seasonal produce into a gourmet experience, perfect for busy weeknights or festive holiday gatherings alike.
Ingredients
1.5 lbs Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed into 1-inch pieces
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup balsamic vinegar
2 tablespoons honey
Instructions
Preheat your oven to 400°F (200°C).
On a large sheet pan, toss the halved Brussels sprouts and cubed sweet potatoes with olive oil, salt, and pepper.
Spread the vegetables in a single layer and roast for 25-30 minutes, stirring halfway through, until edges are crispy and centers are tender.
While vegetables roast, combine the balsamic vinegar and honey in a small saucepan over medium heat.
Simmer the glaze for 5-7 minutes until it reduces and thickens enough to coat the back of a spoon.
Drizzle the reduced glaze over the roasted vegetables, toss to coat evenly, and serve immediately.
Notes
Ensure the vegetables are in a single layer on the baking sheet to guarantee they roast rather than steam. You can toss the vegetables halfway through to ensure even caramelization. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 12g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg