Balsamic Roasted Brussels Sprouts and Sweet Potatoes
Perfectly roasted Brussels Sprouts and Sweet Potatoes seasoned perfectly and drizzled with balsamic vinegar make a great holiday side dish or just an easy everyday side.
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Ingredients
- 1 lb. purple Brussels Sprouts halved
- 1 lb. 2 small or 1 large sweet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 4 garlic cloves minced
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons vegetable broth
- 3 Tablespoons pepitas optional
Instructions
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
- Cut the Brussels Sprouts in half and place on the baking sheet.
- Peel the ssweet potatoes and cut into 1 inch cubes. Place on the baking sheet along with the Brussels Sprouts.
- Toss the Brussels Sprouts and Sweet Potatoes with the olive oil and spread on the baking sheet. Sprinkle with salt, pepper, paprika, and garlic powder. Add the garlic cloves and toss to combine.
- Bake for 20 minutes.
- Meanwhile, in a medium bowl combine the balsamic vinegar and vegetable broth. Pour 3/4 of the mixture over top of the vegetables and toss to coat.
- Bake for an additional 20 minutes.
- Remove from the oven and drizzle with the remaining balsamic. Sprinkle with pepitas.
- Season with salt and pepper and serve hot.
Notes
A Hezzi-D original recipe