Who doesn’t love some delicious Brussel sprouts? Ok, so maybe a few people, but these aren’t the over-boiled Brussel sprouts that may be making you cringe. When roasted, these sprouts lose their bitterness and become quite yummy indeed. And when you add a balsamic glaze they develop a just a little sweetness too. Add a little more sweetness with the sweet potatoes or yams and Fall is happening right there on your plate. Give the crispy sage a chance too. It’s fun to watch the leaves sizzle away and the added burst of flavor is well worth it.
Balsamic Sweet Potato and Brussel Sprout Roast
Course Side Dish Cuisine Vegan Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 4 people Author Claire Bartlett
- 1 Large sweet potato or yam
- 1 lb Brussel sprouts
- 3 Tbsp olive oil
- Salt and pepper
- 1 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 3 Stems thyme leaves
- 10 Fresh sages leaves
- 3 Tbsp coconut oil
- Preheat oven to 350F (180C).
- Remove stems and halve Brussel sprouts.
- Peel and cube sweet potato/yam.
- Combine balsamic glaze ingredients in a jar and shake well.
- Add vegetables to a baking pan in a single layer. Season with salt and pepper.
- Pour balsamic mixture over vegetables and stir gently to coat well.
- Bake at 350F (180C) for 45 minutes or until sweet potato is soft.
- While the vegetables are cooking, heat the coconut oil in a small, heavy-based frying pan until the end of a sage leaf dipped in it sizzles.
- Drop 2-3 leaves in the oil for about 15 seconds per side. Repeat for remaining leaves.
- Remove and drain on a paper towel. Allow to cool.
- To serve, crumble sage leaves over the roasted vegetables. Enjoy!