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!
Servings 4
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!