Ingredients
Scale
- 2 cups (300 g) sweet potato, cubed
- 2 cups (200 g) brussels sprouts, halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Fresh parsley or thyme for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes and brussels sprouts with olive oil, salt, and black pepper.
- Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes until golden and caramelized, flipping halfway through.
- In a small bowl, mix honey and balsamic vinegar.
- Drizzle over roasted vegetables and toss gently.
- Garnish with fresh herbs and serve warm.
Notes
- Serve as a side or as a main with grains like quinoa or rice.
- Swap honey for maple syrup for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian