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Roasted Brussels Sprouts And Sweet Potatoes With Basaltic Honey Glaze
Ingredients
- 1 1/2 lb Brussels sprouts, halved
- 1 medium sweet potato, diced
- 1 cup chopped pecans
- 1/4 cup olive oil
- Salt and pepper
- 1/4 cup honey
- 1/3 cup basalmic vinegar
- 1/2 teaspoon crushed red pepper
- 3 tablespoons unsalted butter
- 3 scallions thinly sliced
- 1 teaspoon finely grated lemon zest
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Directions
- Preheat oven to 350
- Toss Brussels sprouts and sweet potatoes with oil, salt and pepper
- On baking sheet arrange Brussels sprouts cut side down.
- Roast 20-25 min
- In small sauce pan bring honey to a simmer, reduce heat stir often until honey is deep Amber color (3-4 min)
- Remove honey from heat and add vinegar and red pepper and wisk until smooth and thickened, 3-4 min
- Transfer Brussels sprouts and potatoes to large bowl. Add glaze, pecans and scallions. Toss to combine.
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