RECIPE // Oven Roasted Brussels Sprouts and Sweet Potatoes with Balsamic Glaze

Brussels Sprouts and Sweet Potatoes in Balzamic Glaze

When it comes to veggies, Brussels sprouts have never been on my A-list. Maybe because of the overall rather unique taste or just the association with hearty German meals, that most kids just aren’t really into. Either way, as Brussels sprouts in all kinds of variations seem to be a staple in most restaurants in the US, I just recently discovered my secret passion for them. Especially in combination with my favorite starchy carb source – sweet potatoes – with this Oven Roasted Brussels Sprouts and Sweet Potatoes with Balsamic Glaze you recipe get a hearty, yet healthy dish that works both perfect as a side for your dinner roast or as a fall flavored salad tossed over a bed of greens. I usually make a batch and store it in the fridge so that I can easily use it to prep my lunches for the following days. So, enjoy! 

 

(find German recipe below)

Brussels Sprouts and Sweet Potatoes in Balzamic Glaze

Oven Roasted Brussel Sprouts and Sweet Potatoes with Balsamic Glaze

WHAT YOU NEED:

  • 1 large sweet potato
  • 500g Brussel sprouts trimmed and halved
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 minced garlic cloves
  • sea salt to taste
  • black pepper to taste 

HOW TO:

  • Preheat the oven to 200° C.
  • Cut the sweet potato into cubes, trim and cut Brussel sprouts into halves.
  • Combine veggies with the rest of the ingredients in a large mixing bowl.
  • Spread the mix on a lined baking sheet and bake for 20 minutes.
  • Remove from the oven and flip the veggies over and bake for another 20-25 minutes until brown and crispy on the outside and soft on the inside.
  • Remove from the oven and enjoy!

WAS IHR BRAUCHT:

  • 1 große Süßkartoffel
  • 500g Rosenkohl
  • 3 EL Olivenöl
  • 2 EL Balsamic Essig
  • 2 Knoblauchzehen, gehackt
  • Salz, nach Belieben 
  • Pfeffer, nach Belieben

HOW TO:

  • Den Ofen auf 200° C vorheizen. 
  • Die Süßkartoffel in Würfel schneiden und den Rosenkohl stutzen und halbieren. 
  • Das Gemüse mit den restlichen Zutaten in einer großen Schüssel vermixen.
  • Gleichmäßig auf einem mit Backpapier ausgelegten Backblech verteilen und für 20 Minuten backen. 
  • Aus dem Ofen nehmen, Gemüse wenden und für weitere 20-25 Minuten backen bis das Gemüse von außen braun und knusprig und von innen schön zart ist. 
  • Aus dem Ofen nehmen et voilà! 

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