balsamic roasted sweet potatoes and brussels sprouts
SERVES 2
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
1 cup balsamic vinegar
1 sweet potato, peeled and cut into large dice
3 tablespoons melted ghee, clarified butter, coconut oil, or extra-virgin olive oil
½ pound Brussels sprouts, trimmed and cut in half
½ red onion, thinly sliced
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
When it comes to sauces and dressings you might think more is better, but that’s not the case with a balsamic glaze! The flavor is so strong, you really do only want a thin drizzle over your vegetables. Better to err on the side of caution and under-dress than to add too much and overwhelm the fresh flavors of this dish.
PREHEAT the oven to 400°F. Line a baking sheet with parchment paper.
BRING the vinegar to a boil in a small saucepan over medium-high heat. Turn the heat down to medium low and simmer until the balsamic is reduced by about half, 20 to 30 minutes. Remove from the heat, allow to cool, and reserve. (You can do this up to a week ahead of time; store in a covered container at room temperature.)
WHILE the glaze is reducing, combine the sweet potato and 1 tablespoon of the cooking fat in a medium bowl and stir or toss to coat evenly. Spread the coated sweet potatoes on the prepared baking sheet.
MEANWHILE, add the remaining 2 tablespoons of fat to a large skillet over medium-high heat and swirl to coat the bottom of the pan. When the fat is hot, add the Brussels sprouts and cook, shaking the pan occasionally as they start to brown, for 3 to 4 minutes. Add the onion and garlic and continue to cook, stirring, until the garlic is aromatic, an additional minute. Season with the salt and pepper.
ADD the Brussels sprout mixture to the sweet potatoes on the pan, spreading them evenly without crowding. Put the baking sheet in the oven and roast for 15 to 18 minutes, until the sweet potatoes are golden brown and soft and the sprouts are tender.
PLATE the Brussels sprouts and sweet potato mixture and drizzle with the balsamic sauce.
MAKE IT A MEAL: Make this a complete breakfast in no time! In the same skillet you used to cook the sprouts and onion, pan-fry some chicken sausage or eggs while the vegetables are roasting. This dish is also the perfect accompaniment to a whole roasted chicken, Pork Chops with Spiced Applesauce, and Grilled Steak with Garlic-Shallot Puree and Avocado.
✪ BRUSSELS SPROUT CHIPS One of the best parts of roasted Brussels sprouts are the leaves that fall off the sprout and crisp up like a chip in the oven. You can “help” this process along by picking off a few outer leaves of each sprout after adding them to the baking sheet.
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