Ingredients:

  • 5 lbs (680 g) Sweet Potatoes, peeled and diced (approx. 1-inch / 2.5 cm cubes)
  • 1 lb (450 g) Brussels Sprouts, trimmed and halved
  • 3 Tbsp (45 ml) Olive Oil
  • 2 cloves Garlic, minced finely
  • 1 tsp (5 g) Kosher Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • ¼ cup (60 ml) Balsamic Vinegar
  • 2 Tbsp (30 ml) Runny Honey
  • 1 Tbsp (15 ml) Water
  • Pinch Red Pepper Flakes (optional)
  • 1 Tbsp Fresh Parsley or Thyme, chopped (optional garnish)

Instructions:

  1. Preheat the Oven: Set oven temperature to 400°F (200°C). Position a rack in the centre.
  2. Prep the Vegetables: In a large mixing bowl, combine the diced sweet potatoes and halved Brussels sprouts.
  3. Season: Add the 3 Tbsp olive oil, minced garlic, salt, and pepper. Toss thoroughly until the vegetables are evenly coated.
  4. Spread and Roast: Pour the vegetables onto a large, rimmed baking sheet. Spread them into a single, uncrowded layer. Roast for 20 minutes.
  5. Flip and Return: After 20 minutes, remove the tray. Flip and toss the vegetables. Return to the oven for an additional 5–10 minutes. The vegetables should be tender and slightly charred.
  6. Prepare the Glaze: While the vegetables finish cooking, combine the balsamic vinegar, honey, water, and red pepper flakes (if using) in a small saucepan.
  7. Reduce: Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for 3 to 5 minutes, until the mixture has reduced by about one third and is syrupy. Remove from heat immediately.
  8. Glaze and Serve: Remove the roasted vegetables from the oven. Pour the prepared balsamic honey glaze evenly over the hot vegetables.
  9. Toss and Garnish: Toss gently with a spatula to coat every piece evenly with the sticky glaze. Transfer to a serving platter, garnish with fresh herbs, and serve immediately.