Topped with pecans, cheese, and balsamic vinegar, The Roasted Root‘s one-dish wonder of roasted brussel sprouts and sweet potatoes will have you spending more time with family and less time in the kitchen! This hearty side dish is loaded with vitamin A from the sweet potatoes, vitamin C from the brussel sprouts and healthy fats from the pecans. Fire up your oven and get roastin’! To make this dish vegan simply omit the feta cheese.
4 cups brussels sprouts, trimmed and halved
1 large sweet potato, chopped into 1/2-inch chunks
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
3/4 teaspoon sea salt, to taste
1/4 cup raw pecans
1/3 cup feta cheese
1/2 cup balsamic vinegar
Preheat the oven to 400°F.
Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8-inch by 8-inch or 9-inch by 13-inch will both work!). Toss everything together to coat the veggies.
Place on the center rack of the oven and bake 45 to 60 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
In a small saucepan, heat the balsamic vinegar over medium-high, and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.
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