Roasted Sweet Potatoes & Brussels Sprouts with Honey-Balsamic Glaze

Step 1

Pre-heat oven to 400 degrees.

Step 2

Remove the skin from the sweet potatoes then cut into medium-sized cubes. Cut Brussels Sprouts into halves and remove the hard stem.

Step 3

Place on a baking sheet (paid link) and season with salt and pepper then top off with olive oil. Bake for 20 minutes.

Step 4

While the vegetables are baking, add all glaze ingredients into a bowl and whisk (paid link) together. Cook in a small cooking pan for 10 minutes on low heat.

Step 5

Place vegetables into a large bowl and coat with honey balsamic glaze then mix together before adding them back to the baking sheet (paid link) to roast for an additional 5 minutes. Serve immediately.