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1 Tbsp Honey
1 lb Brussels Sprouts
1/2 cup Balsamic Vinegar
2 Tbsp Olive Oil
2 lbs Sweet Potatoes
6-8 slices Bacon – par-cooked
Freshly Cracked Black Pepper
Sea Salt
Combine balsamic vinegar and honey in small saucepan. Bring to simmer and cook 10-15 minutes until reduced by half.
Preheat oven to 425 degrees.
Peel sweet potatoes and chop into bite-sized pieces. Spread evenly on one side of baking sheet. Remove outer leaves from Brussels and slice in half. Spread sprouts on other side of baking sheet.
Drizzle olive oil over sweet potatoes and Brussels sprouts. Sprinkle with sea salt and freshly ground black pepper.
Roast vegetables 30-40 minutes or until fork tender and nicely browned. Drizzle balsamic reduction over vegetables; toss and serve.
Ingredients needed:
Brussels Sprouts, Sweet Potato, Balsamic Vinegar, Honey, Bacon, Black Pepper, Olive Oil, Salt.
