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Balsamic Roasted Sweet Potatoes and Brussels Sprouts Recipe

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This recipe for Balsamic Roasted Sweet Potatoes and Brussels Sprouts, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Jensen


1 c. balsamic vinegar
1 sweet potato, peeled and cut into large dice
3 T. melted ghee, clarified butter, coconut oil, or extra-virgin olive oil
lb. Brussels sprouts, trimmed and cut in half
red onion, thinly sliced
3 cloves garlic, minced
tsp. salt
tsp. black pepper

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 - 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 - 4 minutes. Add the onion and garlic and continue to cook stirring until the garlic is aromatic, an additional minute. Season with 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 - 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.




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