If sweet potatoes are not available use carrots. Pecans can be substituted by walnuts or cashews
4 cups brussels sprouts, trimmed and halved
1 large sweet potato, chopped into 1/2-inch chunks
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
3/4 teaspoon sea salt, to taste
1/4 cup raw pecans
1/2 cup balsamic vinegar
1/3 cup feta or goat cheese
Reheat oven to 400F
Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a casserole dish (8-inch by 8″ or 9″ by 13″).
Toss everything together and coat the veggies.
Place on the center rack of the oven and bake 45 to 60 minutes, stirring once halfway through until veggies are golden-brown.
In a small saucepan, heat the balsamic vinegar over medium-high, and bring to a full boil. Cook at a full controlled boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
Taste veggies for flavor and add salt to taste.
Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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