Description
A vibrant, seasonal side dish featuring roasted sweet potatoes and Brussels sprouts, tossed with tart cranberries and a sweet-tangy balsamic glaze.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh or frozen cranberries
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup chopped pecans (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, garlic, thyme, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 20 minutes.
- Remove from oven, add cranberries, and toss gently. Return to oven and roast for another 10-15 minutes, until vegetables are tender and slightly caramelized.
- While roasting, whisk balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-5 minutes until slightly thickened.
- Transfer roasted vegetables to a serving dish. Drizzle with balsamic glaze and sprinkle with pecans if using. Serve warm.
Notes
You can customize the seasonings to taste.