With another holiday meal right around the corner…literally… I decided to try another side dish.  Something that had the same veg from the normal sides but different.  Instead of the normal sweet potatoes or savory roasted green beans, I decided on these Balsamic Roasted Sweet Potatoes and Brussels Sprouts.

I knew I wanted to do Brussels sprouts; I have been craving some lately but they don’t sell them in the fresh produce section at my nearest grocery store normally, so when I saw the bag I knew I would get to do something.  I also bought a few sweet potatoes with nothing particular in mind, so I decided to try something different with them.

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I wanted to go with easy, and the green bean and mushroom roasted veg from last year was the easiest.  I used the balsamic and oil like last year.  For the sweet potatoes just wash and scrub them clean then chop them small.  If you leave larger size chunks they will be a little harder.  The Brussels sprouts need a rinsing, then halve them and take off wilted leaves and the tiniest bit of the stem.  Toss the sweet potatoes and sprouts in a large ziplock bag with oil and vinegar.

Refrigerate the bag for three hours, flipping once at the 1 1/2 hour mark.  Bake for 45 minutes at 375 degrees.  Before baking dust your favorite spices over the veg – I used salt, pepper, and garlic powder.  Don’t need a lot of spices.  Be sure to spray non-stick spray on the baking sheet, or you they will get stuck to the tray.  Not a bad thing, because the blackened edges taste awesome.

Balsamic Roasted Sweet Potato and Brussels Sprouts

1 Bag Brussels Sprouts, washed and halved
1 Large Sweet Potato, washed and chopped smallish
3 Tbsp Star Balsamic Vinegar
3 Tbsp Bertolli Extra Light Tasting Olive Oil
Dusting of Salt
Dusting of Pepper
Dusting of Garlic Powder

1.  In a large ziplock bag, pour balsamic vinegar and olive oil

2.  Wash and chop small the sweet potatoes and add to bag.  Wash and halve Brussels sprouts.

3.  Seal bag and turn bag over and over to coat veggies.

4.  Refrigerate for three hours, turning over after 1 1/2 hours.

5.  Turn oven to 350 degrees.

6.  Spray baking sheet with non-stick spray; pour veg onto tray.  Dust spices lightly over veggies.

7.  Bake for 45 minutes.

8.  Serve and enjoy!!