Balsamic Glazed Brussels Sprouts and Sweet Potatoes – a colorful side dish of roasted brussels sprouts and sweet potatoes, topped with a Balsamic drizzle. It screams healthy and lick-your-fingers good – all at the same time!
Here we are in mid-March, getting closer and closer to swimsuit season. I’m afraid I’ve posted far too many sweets lately and I apologize for that. Here’s a quick recap:
- Jumbo Chocolate Birthday Cupcakes – way better than a birthday cake
- Chocolate Chip Cookies – Norma Jean’s specialty with a capital S
- Chocolate Sweetheart Cupcakes – with a sweet surprise in the middle
- Best Chewy Sugar Cookies – another Norma recipe that is the BEST sugar cookie EVER
- White Chocolate Oreo Truffles – simple four ingredient treat…hello Oreos
- White Chocolate Macadamia Nut Cookies – my Hawaiian dream cookie
- Chocolate Monster Cookie Balls – a cross between monster cookies and power balls
Sorry for all the visuals but I’m 100% positive that there are NO calories in just looking. Okay here’s the deal. I’ve made every single one of these recipes multiple times already this year. And while I ALWAYS test each recipe I make, I try not to taste TOO much.
But seriously. It’s time to get in shape and eat healthy. My Balsamic Glazed Brussels Sprouts and Sweet Potatoes are just what you (and me) need to jumpstart our healthy eating. Summer…here we come!
This is a pretty large recipe. The measuring cup below is 10-cups, and I filled it with about eight cups of each the brussels sprouts and sweet potatoes. You could, of course, scale back to however much you want to make. We love leftovers so I usually make extra, especially when healthy ingredients are involved.
Below is what the veggies look like after you cook them. I use my convection oven when I roast my vegetables so my baking time might be off a bit. Just make sure they are fork tender and get nice and browned. If anyone else enjoys using a convection oven, please note that I cover my veggies with tin foil for part of the baking time to avoid burning them. (But some dark brown pieces are good.) I love how fast they cook using convection.
After the brussels sprouts and sweet potatoes are done to your liking, and the brussels sprouts are drizzled with the balsamic glaze pictured below, just toss them together so some of the glaze coats the sweet potatoes as well. Then drizzle just a bit more for presentation purposes.
Because presentation is everything.
The balsamic glaze is available on Amazon. I ordered the two-pack and it’s pretty cheap. However, you can also make a balsamic glaze by cooking balsamic vinegar and a little sugar together on the stovetop.
These brussels sprouts and sweet potatoes make a very tasty side dish. You could pair it with any protein for a complete and satisfying meal. I also love the leftovers and even enjoy them cold.
Be ready swimsuit season! We’re coming for ya. 🙂
A delicious side dish of roasted brussels sprouts and sweet potatoes, topped with a Balsamic drizzle.
- 8 cups brussels sprouts sliced in half
- 8 cups sweet potatoes peeled and chopped
- 6 Tablespoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 5-6 Tablespoons Balsamic Glaze - you can add more or less - it's up to your tastebuds
Preheat oven to 400 degrees.
Remove outer leaves from brussels sprouts and slice in half. Rinse in cold water and pat dry.
Peel sweet potatoes and chop into bite sized pieces.
Toss brussels sprouts and sweet potatoes in olive oil (3 Tablespoons for each). Spread on two baking sheets (brussels sprouts on one and sweet potatoes on the other) and sprinkle with kosher salt and freshly ground black pepper (to taste).
Roast vegetables for 40-45 minutes or until they are fork tender and nicely browned.
Drizzle balsamic glaze on brussels sprouts and bake for another 4-5 minutes.
Toss glazed brussels sprouts with sweet potatoes, add another drizzle of balsamic glaze, and serve.