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 pecans or walnuts
1/2 cup balsamic vinegar
1/3 cup feta or goat cheese
Sweet potatoes can be substituted with carrots. Makes a colorful tasty side dish
Pre-heat oven to 400F
Combine the halved Brussels sprouts, chopped sweet potatoes, olive oil, garlic powder, cumin, allspice, and sea salt in a bowl and toss everything together..
on a baking sheet.
Place vegetables on baking sheet and spread out. Place on the center rack of the oven and bake at 400F for 45 to 60 minutes until golden brown.
Stir once halfway through until veggies are golden-brown.
Meanwhile roast the pecans or walnuts in a separate pan or toaster oven for a couple of minutes (not too long so they don’t get bitter).
Balsamic vinegar reduction can be bought, but also easily be prepared 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.
After the vegetables are baked, remove from oven and taste for flavor, add salt to your liking.
Place the hot vegetable mixture into a pre heated casserole dish and drizzle with the balsamic vinegar reduction.
Finish off with the roasted Pecans and Feta cheese on top.
If pecans are not available, use walnuts or cashews.