Roasted Sweet Potatoes and Brussels Sprouts with Pecans and Balsamic Reduction
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.
Ingredients
- 222 White Sweet Potatoes, peeled and cut into 1" cubes
- 1 lb1 lb1 lb Brussels Sprouts, trimmed and cut in half
- 111 Yellow Onion, medium, chopped
- 3 cloves3 cloves3 cloves Garlic, minced
- .25 cup.25 cup.25 cup Duck Fat
- 1 Tbsp1 Tbsp1 Tbsp fresh Rosemary, minced
- Salt and Pepper
- .5 cup.5 cup.5 cup Pecans, chopped
- 1 cup1 cup1 cup Balsamic Vinegar, (for reduction, see below)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven to 400° F.
- Combine sweet potatoes, Brussels sprouts, onion and garlic in a bowl and mix with duck fat.
- Add rosemary, salt & pepper and toss to coat evenly.
- Spread on a baking sheet and bake for 25 minutes. Next, sprinkle chopped pecans evenly over veggies and cook for another 10-15 minutes, checking to see if the potatoes/sprouts are tender.
- Top with a drizzle of the balsamic reduction. Enjoy!
- Balsamic Reduction: Place vinegar in a sauce pan over medium high heat.
- Bring to a boil stirring occasionally.
- Once boiling, reduce heat to medium low and continue to simmer.
- Continue to simmer & stir until the vinegar thickens, to the consistency to your liking
- *It takes awhile, but with patience, you'll end up with a syrup-y concoction.*
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Paleo Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 240 |
Fat: | 15 g |
Carbohydrates: | 24 g |
Protein: | 2 g |
Cholesterol: | 9 g |
Sodium: | 20 mg |
Fiber: | 2 g |
Sugars: | 3 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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