Combine sweet potatoes, Brussels sprouts, onion and garlic in a bowl and mix with duck fat.
Add rosemary, salt & pepper and toss to coat evenly.
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.
Top with a drizzle of the balsamic reduction. Enjoy!
Balsamic Reduction
Place vinegar in a sauce pan over medium high heat.
Bring to a boil stirring occasionally.
Once boiling, reduce heat to medium low and continue to simmer.
Continue to simmer & stir until the vinegar thickens, to the consistency to your liking
*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/