ROASTED BRUSSELS SPROUTS WITH SWEET POTATO AND POMEGRANATE

I’ve been looking for something fall and harvesty to make; you know, one of those easy side dishes that gives you all the feels!  This ROASTED BRUSSELS SPROUTS WITH SWEET POTATO AND POMEGRANATE does just that and I can’t wait for you to DIG IN!

Before we get to the recipe I have to admit something.  I’m not a fan of sweet potatoes.  If they are sweet (like with cinnamon etc) just FORGET ABOUT IT.  I will not put them anywhere near my mouth.  But for some reason, when I mix them with brussels sprouts they become oh so glorious.  It’s like they were meant to be together.

I feel like I may be the only person who doesn’t really enjoy sweet potatoes as much as everyone else.  But I can’t be alone right?!!  This recipe however is fantastic and so so simple to make.  I actually considered making this into tacos cause lets be real, anything stuffed into some sort of taco shell is pretty amazing!

The most important thing about this dish is making sure you reduce the balsamic (or buy a thick balsamic)  Reduced balsamic gives it a slightly sweet, but still tangy flavor and it mingles so so well with the brussels, sweet potatoes, and pomegranate seeds.  Don’t worry, reducing balsamic vinegar is very easy.

How to reduce balsamic vinegar:

• Add 2 cups of balsamic vinegar to a small pot over med-high heat.
• Let come to a low boil and cook down for about 10 minutes, removing from heat every couple of minutes, swirling the balsamic to prevent from burning.
• After about 10 minutes, and once it has reduced by half it will start to thicken. (Careful cause it will thicken, burn, and get real sticky very fast) Remove from heat and set aside until cool.

That’s it!  I like to put it in a squeeze bottle and stick it in my fridge for other meals or salads.  I’ll do a how-to Friday over on my INSTAGRAM soon so you can see how easy it really is!

This is great to make for meal prepping as it re-heats very well over the stove top.  Okidokie (does anyone even say that anymore) let’s get to this perfect fall and winter recipe!

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ROASTED BRUSSELS SPROUTS WITH SWEET POTATO AND POMEGRANATE

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

• 1/2 lb brussels sprouts, halved
• 1 large sweet potato, diced
• 1/2 cup of pomegranate seeds
• Spray oil (I like avocado oil for its high smoke point)
• sprinkle of sea salt
• drizzle of reduced balsamic vinegar

Instructions

1. Preheat oven to 425 degrees F.
2. Dice up your sweet potatoes and slice your brussels sprouts.
3. Place on a parchment paper lined baking sheet and spray with oil until well coated.
4. Sprinkle sea salt all over the veggies and put into the oven.
5. Let roast for 20 minutes.
6. While brussels and potatoes are roasting reduce your balsamic vinegar. (how to in blog post)
7. Remove from oven after 20 minutes and add the pomegranate seeds.
8. Lastly drizzle the balsamic reduction all over the top and sprinkle a little more salt over the top.
9. Enjoy warm

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If you are on the hunt for an easy holiday side dish recipe to bring to someones house, this is it!  I love the nice crunch of the pomegranates and it adds a nice sweetness without being overly sweet which we all know I’m not a fan of! 😉 It would probably be superb for breakfast with a poached egg and some bacon. YUM.

Whole30: yes

Paleo: yes