Ok this one is a no brainer side…I enjoyed the combination of sweet and salty…and its appealing to the eyes. What do you think? I hope you enjoy as much as I do.
For 4 people.
- 1 large or 2 small sweet potatoes, peeled and cut into 1 inch cubes
- 2 cups mini Brussels sprouts, cut into halves
- 2 tsp. garlic seasoning (texture of minced dried garlic pieces)
- 1/2 tsp. salt
- pepper, to taste
- 2 tbsp. olive oil
- 1/2 tsp. cinnamon
- balsamic glaze to drizzle (see below for recipe to make)
- Combine olive oil, cinnamon, garlic seasoning and pepper in a large bowl. Add the cut Brussels sprouts and sweet potato cubes and coat well.
- Spread on a parchment covered baking tray. Spread so that none of the vegetables are overlapping. Convect bake at 380 F for 40 min turning halfway. Test to see if sweet potatoes are cooked through before removing.
- Allow to cool at room temperature and drizzle with balsamic glaze before serving. Balsamic glaze can be made by bringing 2 cups balsamic vinegar and 1/2 cup brown sugar to a boil and then reducing heat to low and cooking for another 20 min longer. Once the reduction has cooled, it can be stored in the refrigerator for up to a week.