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 delicious at the same time!
Here is a quick list of the top 10 roasted veggies in my kitchen:
- brussels sprouts
- sugar snap peas
- sweet potatoes
- yellow potatoes (or any potato)
- 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.
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.
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.
Use a balsamic glaze for the finishing touch.
- This balsamic glaze is available on Amazon. I ordered the two-pack and it’s pretty cheap.
- You can also make a balsamic glaze by cooking balsamic vinegar and a little sugar together on the stovetop, until reduced by about half.
After roasting the brussels sprouts and sweet potatoes to fork tender, drizzle the balsamic glaze over the Brussels sprouts, and place back in the oven for a few more minutes. Toss with the sweet potatoes, and then add some more glaze.
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.
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, depending on your preference
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. (For convection oven, bake at 375 degrees on convection roast for about 20 minutes. Cover for part of the time to avoid burning.)
Drizzle balsamic glaze on brussels sprouts and bake for another 4-5 minutes.
Toss glazed brussels sprouts with sweet potatoes, add another few drizzles of balsamic glaze, and serve.
- 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.
- Use plenty of olive oil and spices, for best results.
- You can use store bought balsamic glaze, or make your own. Just combine balsamic vinegar and a bit of sugar, then simmer until it reduces by almost half.
- These vegetables are great leftover, and last several days in the refrigerator!