Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Balsamic Glazed Brussels Sprouts and Sweet Potatoes is perfect for both entertaining or for any weeknight dinner. This colorful side dish combines roasted Brussels sprouts and sweet potatoes, crispy bacon, and a delicious Balsamic drizzle. 

I’m not exactly sure what we did before the whole roasting vegetable thing started. Because it’s on the regular REPEAT here. My baking sheets are almost always being used for roasting. That’s why I bought a couple more because cookies gotta have a chance too, right?

Here is a quick list of the top 10 roasted veggies in my kitchen:

1. brussels sprouts
2. broccoli
3. cauliflower
4. carrots
5. sugar snap peas
6. onions
7. sweet potatoes
8. yellow potatoes (or any potato)
9. cabbage
10. cherry tomatoes

Tips for Roasting Vegetables:

• Chop veggies in similar size so that roasting time is accurate for the whole batch.
• If mixing veggies, chop quicker cooking ones larger and slower cooking ones smaller.
• Spray the baking sheet with spray (or line it with parchment paper).
• Spread veggies in pan without crowding them. This will ensure they are roasted and not steamed.
• Use a nice amount of olive oil (good fats!) and salt & pepper (or other seasonings you prefer).
• Roast your vegetables until they are fork tender, and slightly charred.

If you are using a convection oven:

• Bake veggies at 375 degrees on convection roast.
• Cover them with foil for part of the time, to avoid burning. I usually cover for the first part, and then remove the foil to get that nice dark color.
• Watch them closely, because cooking time is dramatically less.

If you don’w want to make a balsamic reduction, you can use this balsamic glaze, or something similar instead.

This dish makes 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.

Try this Brussels sprouts recipe next: Easy Roasted Brussels Sprouts with Bacon

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

5 from 2 votes

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Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Prep Time

25 mins

Cook Time

40 mins

Total Time

1 hr 5 mins

 

Balsamic Glazed Brussels Sprouts and Sweet Potatoes is perfect for both entertaining or for any weeknight dinner. This colorful side dish combines roasted Brussels sprouts and sweet potatoes, crispy bacon, and a delicious Balsamic drizzle. 

Course: Side Dish

Cuisine: American

Keyword: balsamic glazed, brussels sprouts, roasted veggies, sweet potatoes

Servings: 8 people

Calories: 263 kcal

Author: Sue Ringsdorf

Ingredients

• 1/3 cup balsamic vinegar
• 1 Tablespoon honey
• 2 pounds brussels sprouts - sliced in half
• 6 slices bacon - cooked
• 2 pounds sweet potatoes - peeled and chopped
• 2 Tablespoons olive oil
• kosher salt - to taste
• freshly ground black pepper - to taste

Instructions

1. Make a balsamic glaze. Combine the balsamic vinegar and honey in a small saucepan. Bring it to a simmer (bubbling slightly), and cook until reduced in half, approximately 15 minutes. Set aside.

2. Preheat oven to 400 degrees.

3. Peel sweet potatoes and chop into bite sized pieces. Place on a baking sheet.

4. Remove outer leaves from brussels sprouts and slice in half. Place on a second baking sheet. Chop up the cooked bacon, and add to the brussels sprouts. 

5. Drizzle one tablespoon of oil over the sweet potatoes and one over the brussels sprouts. Add kosher salt and freshly ground black pepper to taste.

6. Roast vegetables for 30-40 minutes or until they are fork tender and nicely browned. (For convection oven, bake at 375 degrees on convection roast for about 20 minutes. Cover for part of the time to avoid burning.)

7. Drizzle balsamic reduction over vegetables, and serve.

Recipe Notes

1. Chop vegetables in similar sized pieces for like vegetables. If mixing veggies on one tray, chop softer veggies larger, and harder ones smaller - in order for them to be done at the same time.
2. Use plenty of olive oil and spices, for best results.
3. These vegetables are great leftover, and last several days in the refrigerator!

Nutrition Facts

Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Amount Per Serving

Calories 263 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 11mg4%

Sodium 203mg9%

Potassium 868mg25%

Carbohydrates 37g12%

Fiber 8g33%

Sugar 11g12%

Protein 8g16%

Vitamin A 16943IU339%

Vitamin C 99mg120%

Calcium 85mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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