Balsamic Glazed Sweet Potatoes and Brussel Sprouts

These roasted sweet potatoes and brussel sprouts are taken to a new level of deliciousness with a drizzle of the best honey balsamic glaze!

If I could cook my veggies any way, roasting them would be the way I’d go which is why I love these roasted sweet potatoes and brussel sprouts so much!

Roasting vegetables brings out a depth of flavor that is sweet and toasty, yummmm.

This post is about how to make delicious sweet potatoes and brussel sprouts.

Roasted Sweet Potatoes and Brussel Sprouts with Balsamic Glaze

What do I need to make balsamic brussel sprouts and sweet potatoes?

To make this recipe, you will need:

• Sweet potatoes
• Brussel Sprouts
• Olive Oil
• Salt and Pepper (optional)
• Balsamic Glaze (balsamic vinegar and honey)

How do I make this recipe?

First, peel, wash and chop the sweet potatoes into evenly sized chunks. Put the cubes in a bowl.

Next, peel the outer layer of the brussel sprouts, cut the bottom stem, then cut them in half (or in quarters if they are large brussel sprouts). Put them in another bowl.

Now, add the olive oil, salt and pepper and toss the vegetables until they are well-coated.

Prepare two baking pans with parchment paper or cooking spray and spread the vegetables on each pan. This ensures that each vegetable is cooked only as long as it needs.

Roast at 400°F for about 20-30 minutes or until the vegetables are golden and cooked through.

*Be sure to toss halfway through so the undersides do not burn and they roast evenly.

While the vegetables are roasting, it would be a good time to prepare the honey balsamic glaze.

How do I make the honey balsamic glaze?

I have a full post on how to make the BEST HONEY BALSAMIC GLAZE RECIPE that works perfectly for any roasted vegetable.

Visit the link for the printable detailed instructions, but here is a quick rundown of how to make it.

In a small saucepan on medium-high heat, stir together 3/4 cup balsamic vinegar with 1 tablespoon honey. Bring to a boil, then simmer for about 20 minutes until it has reduced to half the amount and takes on the consistency of syrup.

Once the vegetables are roasted and the glaze is made, simply drizzle about a tablespoon of balsamic glaze on the veggies and toss to coat the vegetables.

Don’t they look delicious?!

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This post was all about how to make roasted sweet potatoes and brussel sprouts with balsamic glaze.

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Balsamic Glazed Sweet Potatoes and Brussel Sprouts

These roasted sweet potatoes and brussel sprouts are taken to a new level of deliciousness with a drizzle of the best homemade honey balsamic glaze!

Course Side Dish

Cuisine American

Keyword sweet potatoes and brussel sprouts

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Rihana

Ingredients

• 3 medium-sized sweet potatoes
• 1 pound brussel sprouts
• 3 tablespoons olive oil
• salt and pepper optional
• ¾ cup balsamic vinegar for balsamic glaze
• 1 tablespoon honey for balsamic glaze

Instructions

• First, set the oven to 400°F.

  Peel, wash and chop the sweet potatoes into evenly sized chunks. Put the cubes in a bowl.
• Next, peel the outer layers of the brussel sprouts, cut the bottom stem, then cut them in half (or in quarters if they are large brussel sprouts). Put them in another bowl.
• Add the olive oil, salt and pepper and toss the vegetables until they are well-coated. Use more oil if you need.
• Prepare two baking pans with parchment paper or cooking spray and spread the sweet potatoes on one pan, and the brussel sprouts on another. (This ensures that if one vegetable cooks faster, that it can be taken out without burning the other vegetable.)

  Roast at 400°F for about 20 minutes or until the vegetables are golden and cooked through.

  *Be sure to toss halfway through so the undersides do not burn and they roast evenly.
• While the veggies are roasting in the oven, prepare the honey balsamic glaze.

  I have a full post on how to make the BEST HONEY BALSAMIC GLAZE with printable detailed instructions, but here is a quick rundown of how to make it.

  In a small saucepan on medium-high heat, stir together 3/4 cup balsamic vinegar with 1 tablespoon honey. Bring to a boil, then simmer for about 20 minutes until it has reduced to half the amount and takes on the consistency of syrup.
• Once the vegetables are roasted and the glaze is made, simply drizzle about a tablespoon of balsamic glaze on the veggies and toss to coat the vegetables.
• Enjoy!