Sweet Potatoes: Balsamic Roasted with Brussels Spouts
Shared with me by: Ben (son)
Perfect Fall side dish
Ingredients
- 1/2 - 2/3 c. balsamic vinegar
- 1 sweet potato, peeled and cut into large dice
- 3 Tbls. clarified butter, coconut oil or extra-virgin olive oil, divided
- ½ lb. Brussels sprouts, trimmed and cut in half
- ½ red onion, thinly sliced
- 3 cloves garlic, minced
- ½ t. salt
- ¼ t. pepper
Instructions
Line a baking sheet with parchment paper or foil, set aside.
Bring vinegar to a boil in a small saucepan over med-high heat. Turn the heat down to med-low and simmer until the balsamic is reduced by about half (20-30 minutes). Remove from heat, allow to cool and reserve. You can make ahead and store in a covered container at room temperature.
While the glaze is reducing, combine the sweet potato pieces and 1 tablespoon of the cooking fat in a medium bowl; toss to coat evenly. Spread the coated sweet potatoes on the prepared pan.
Rinse Brussels sprouts and pat completely dry.
Meanwhile, add the remaining 2 tablespoons of fat to a large skillet over med-high heat (do not get oil too hot) and swirl to coat the bottom of the pan. When the fat is heated, add the Brussels sprouts and cook shaking the pan occasionally as they start to brown (3-4 minutes). Add the onion and garlic; continue to cook stirring until the garlic is aromatic for an additional minute. Season with salt and pepper.
Preheat oven to 400 degrees.
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 15-18 minutes until 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.