Anyway, I love these little sprouts. I often call them “pearls of the earth” with all honesty, as they are just little morsels of deliciousness. Not to mention they are miniature cabbages, which is just adorable. Anything in miniature form is automatically cute.
Now, we’re halfway through our Whole30 and a big key to success is variety. I was looking for a new side dish to go along with my meal plan, when I thought about a yummy side from the cold case at my old Whole Foods in El Segundo. They combined Brussels sprouts and squash together and it was just delicious. Well, I had sweet potatoes on hand (I keep sweet potatoes in my diet because of my activity level and they’re just so good) so I decided to put my own spin on it. Thus, Roasted Brussels Sprouts and Sweet Potatoes was born.
If you find that the reduction as cooled too much and is too thick, just warm it gently on the stove. Two of my favorite veggies together in one dish. Hope you like it as much as I do!
- Pre-heat oven to 400° F.
- 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!
- 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.*
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