BALSAMIC ROASTED BRUSSEL SPROUTS WITH SWEET POTATO

For our Thanksgiving family dinner (of almost 80 people), I decided to bring a dish that I knew would be sure to please my personal tastes and wellbeing. While there is nothing wrong with an abundance of heavy, rich side dishes, I like to have a balanced plate so I can feel good and enjoy the entire day! I wasn't sure how these roasted beauties would go over with everyone but they were a crowd pleaser! So, if you are looking to bring a healthy side dish to your next holiday gathering, I highly recommend trying this recipe.

SERVES 8-12

INGREDIENTS:

• 4 pounds of brussel sprouts, halved or quartered

• 5 medium sweet potatoes, diced

• 1 tsp sea salt, divided

• 1/2 tsp pumpkin pie spice

• 1/2 tsp paprika

• 1 tbsp fresh sage, chopped

• 1 tbsp fresh thyme

• 1 tbsp fresh rosemary

• Black pepper, to taste

• 2 tbsp aged balsamic vinegar

• Avocado or Coconut oil Spray

• 2 tbsp pomegranate seeds for garnish, optional

DIRECTIONS:

1. Preheat oven to 425 degrees F.

2. Line two large sheet trays with aluminum foil and mist with avocado or coconut oil spray.

3. Add the diced sweet potatoes onto one tray and the chopped brussel sprouts onto the second tray. Be sure to spread the vegetables out evenly without them overlapping. This will allow equal heat distribution and allow caramelization and crisping to the edges of the vegetables (as with overcrowding can lead to steam cooking and soggy veggies).

4. Mist all the vegetables with a light coating of oil spray.

5. Add half of the sea salt to the brussel sprouts and the other half to the sweet potatoes. Add some ground black pepper to both trays as well, if desired.

6. Next, sprinkle the fresh thyme and rosemary over the brussel sprouts.

7. For the sweet potatoes, sprinkle the fresh sage, the pumpkin pie spice, and paprika over top.

8. Add both trays to the oven and roast for approximately 30 minutes.

9. Remove from the oven and add the vegetables to a large bowl. Top with balsamic vinegar and fresh pomegranate seeds and stir to combine.