Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 2 large Sweet potatoes, peeled and cut into 3/4-inch cubes
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 1/2 tsp Garlic powder
  • 1/3 cup Balsamic vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat your oven to 400°F (200°C). Place an empty large rimmed baking sheet inside the oven while it preheats to ensure a hot surface for searing.
  2. In a large mixing bowl, toss the halved Brussels sprouts and sweet potato cubes with olive oil, salt, black pepper, and garlic powder until evenly coated.
  3. Carefully remove the hot baking sheet from the oven. Spread the vegetables in a single layer, ensuring the cut sides of the Brussels sprouts are facing down against the metal.
  4. Roast the vegetables for 20 minutes without stirring to allow the Maillard reaction to create a deep brown crust.
  5. While vegetables roast, whisk balsamic vinegar, honey, and Dijon mustard in a small saucepan over medium heat until slightly thickened and emulsified.
  6. Drizzle the glaze over the vegetables, toss gently to coat, and return to the oven for a final 5 minutes until the glaze is tacky and lacquered.