Roasted Sweet Potatoes and Brussels Sprouts with Pecans and Balsamic Reduction (Edit recipe)

I. Love. Brussels Sprouts. And did you know it’s properly spelled Brussels? Not brussel or brussels. I always was unsure if I was spelling it correctly, and a dip into the Google pool turns up info that they were predominately grown in Brussels, Belgium. Now I know (and knowing is half the battle)! Anyway, I love these little sprouts. I often call them “pearls of the earth” with all honesty, as they are just little morsels of deliciousness. Not to mention they are miniature cabbages, which is just adorable. Anything in miniature form is automatically cute. I pretty much add onion and garlic to anything, so adding them here was a given. I spiced it up by adding in chopped pecans halfway through the cooking process and ending with a balsamic reduction drizzle.