Prep and cook time: 30 Minutes
Ingredients:
- 4 cups brussels sprouts
- 1 large sweet potato
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pecan halves, toasted
- 1/2 cup dried cranberries, unsweetened
- 3 tbsp. balsamic vinegar
Directions:
- Preheat oven to 400°F
- Wash and trim brussels sprouts and cut in half lengthwise
- Chop sweet potato into ½-inch pieces
- In a large bowl, toss brussels sprouts and sweet potato with olive oil, salt, and pepper
- Arrange brussels sprouts and sweet potato mixture on a foil-lined baking sheet
- Roast for 20–30 minutes or until the brussels sprouts and sweet potato are tender and outer leafs of sprouts are crisp
- Once roasted, put brussels sprouts and sweet potato mixture back in large bowl and toss with cranberries, pecans and balsamic vinegar
- Serve hot