Description
A vibrant, sweet and savory roasted vegetable dish featuring tender sweet potatoes, crispy Brussels sprouts, and tart cranberries, all drizzled with a rich balsamic glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh or frozen cranberries
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes and Brussels sprout halves with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- While the vegetables roast, combine the balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally, until slightly thickened to form a glaze.
- Add the cranberries to the baking sheet with the vegetables during the last 5 minutes of roasting, just until they begin to soften and burst.
- Transfer the roasted vegetables and cranberries to a serving dish. Drizzle with the balsamic glaze and sprinkle with chopped nuts if using. Serve warm.
Notes
You can customize the seasonings to taste.