I love roasted vegetables in the winter. The marriage of balsamic vinegar and the delicate sweetness of honey with oven roasted sweet potatoes, bitter Brussels sprouts and sweet Vidalia onion is a tongue tingling combination that packs a lot of flavor. This is a very easy recipe that even Brussels sprout haters will enjoy.
Roasted Sweet Potatoes, Brussels Sprouts, Vidalia Onion
with Balsamic and Honey Glaze
2 medium or 1 large sweet potato, cut into steak fries, peel on
1 stalk (1 lb.) Brussels sprouts, trimmed and cut into uniform sizes
1 Vidalia onion, or other mild/sweet onion
2 T good quality balsamic vinegar
1 T extra virgin olive oil
2t raw and local honey
Sea salt, black pepper
Preheat oven to 425 degrees(F). Scrub and pat dry sweet potato, then cut into steak fries leaving the high fiber and tasty skin on. Remove the outer dry skin from the onion and cut into quarters. Clean, dry and trim the Brussels sprouts, removing any yellow or wilted leaves, and cut larger sprouts in half. In a bowl mix together the balsamic vinegar, olive oil and honey to make a dressing for the vegetables. Place cut sweet potatoes and onion in one roasting pan and the Brussels sprouts in another. Pour half of the dressing over the Brussels sprouts and toss. Using a pastry brush, brush the remaining dressing on the sweet potatoes and onions. Roast 20 minutes, remove the pans from the oven and toss the vegetables. Set aside the Brussels sprouts if they are cooked through and return any uncooked vegetables to the oven being careful to brown but not burn them. Check again in 10 minutes for doneness. Sweet potatoes and sprouts will pierce easily with a fork. Mix vegetables together when they are done and salt and pepper generously. Warm to serve.