This is a recipe I tried a couple years ago, and it was so delicious I have to write about. Once prepared, it tastes so good, like made by a Chef at a fancy restaurant. It doesn’t only look appealing, it is fragrant and delicious. Sweet potatoes are not common in Europe, so I call this dish an American favorite.
If sweet potatoes are not available use carrots.
Pecans can be substituted by walnuts or cashews
Preheat oven to 400 F
- 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
- Pinch allspice
- 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
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 half-way 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.