Roasted Brussel Sprouts Sweet Potatoes
Looking for a delicious and healthy side dish that's great for the holidays? Look no further than this roasted brussel sprouts sweet potatoes recipe! This dish is easy to make and delightfully tangy with a homemade balsamic glaze – perfect for any occasion. So why wait? Give it a try today!
Ingredients
- 2 lbs sweet potatoes peeled and cubed
- 2 lbs brussel sprouts trimmed and halved
- 1 cup balsamic vinegar
- ⅓ cup light brown sugar
- ⅓ cup pecans toasted
- ⅓ cup dried cranberries
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Peel and dice the sweet potatoes and red onion and add them to the baking tray.
- Bake for 15 minutes.
- Wash and trim the brussel sprouts. Cut them in half and place them on a baking tray with the sweet potatoes and red onion.
- Drizzle the vegetables with olive oil and season with salt. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned.
- Add the balsamic vinegar and brown sugar to a small saucepan over medium heat.
- Bring the mixture to a boil and then reduce the heat to low and simmer for about 20 minutes, or until the mixture has thickened.
- Once the vegetables are roasted, drizzle with the balsamic glaze and sprinkle with toasted pecans and dried cranberries. Serve immediately.
Nutrition
Calories: 269kcalCarbohydrates: 54gProtein: 9gFat: 4gSaturated Fat: 0.4gSodium: 80mgFiber: 10gSugar: 24g
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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