Wednesday, November 11, 2015

Roasted Brussels Sprouts & Sweet Potatoes

Great fall side alert!  I found this while browsing Pinterest and it went great with grilled chicken.  It requires some chopping but otherwise this is a super-easy side.


Recipe Notes
The original recipe includes pecans (which I've included here as well).  I skipped the pecans in the version above and it turned out great without as well.  Recipe credit to

  • 4 c. brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and chopped into 1/2 inch to 1 inch chunks
  • 3 tbsp olive oil
  • 1 tsp. garlic powder
  • 1/2 tsp. ground cumin (go lightly here)
  • Pinch of allspice
  • 3/4 tsp. sea salt, or more to taste
  • 1/4 c. raw pecans (may exclude)
  • 1/3 c. feta cheese
  • 1/2 c. balsamic vinegar
1.  Preheat oven to 400 degrees.
2.  Mix all ingredients through sea salt in a bowl, stir well to combine.
3.  Turn out vegetables in a glass 8x8 baking dish coated with cooking spray.
4.  Place on center rack in oven and bake for 45-60 minutes or until golden brown and cooked through.  Stir once halfway through cooking.
4.  While vegetables roast, heat balsamic vinegar in a small saucepan over medium-high heat until boiling.
5.  Cook at a full controlled boil, stirring frequently, until vinegar is reduced to between 1/3 and 1/2 of its original volume (approx. 5-7 minutes).
6.  Remove vegetables from oven and sprinkle with feta cheese.  Drizzle balsamic vinegar over the top and serve.

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