Roasted Sweet Potatoes and Brussels Sprouts with Pecans and Balsamic Reduction
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
Instructions
  1. Pre-heat oven to 400° F.
  2. Combine sweet potatoes, Brussels sprouts, onion and garlic in a bowl and mix with duck fat.
  3. Add rosemary, salt & pepper and toss to coat evenly.
  4. 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.
  5. Top with a drizzle of the balsamic reduction. Enjoy!
Balsamic Reduction
  1. Place vinegar in a sauce pan over medium high heat.
  2. Bring to a boil stirring occasionally.
  3. Once boiling, reduce heat to medium low and continue to simmer.
  4. Continue to simmer & stir until the vinegar thickens, to the consistency to your liking
  5. *It takes awhile, but with patience, you'll end up with a syrup-y concoction.*
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/roasted-sweet-potatoes-brussels-sprouts-and-pecans-with-balsamic-drizzle/