Roasted Sweet Potatoes, Brussels Sprouts and Pecans with Balsamic Drizzle
pastured kitchen
pastured kitchen
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  • 2 sweet potatoes, peeled and cut into 1" cubes 1 lb Brussels Sprouts, trimmed and cut in half 1 medium yellow onion, chopped 3 cloves garlic, minced 1/4 cup Duck Fat 1 tbsp fresh rosemary, minced Sea Salt & Pepper to taste 1/2 cup pecans, chopped 1 cup balsamic vinegar (for reduction, see below) Instructions Pre-heat oven to 400° F. Combine sweet potatoes, Brussels sprouts, onion and garlic in a bowl and mix with duck fat. Add rosemary, salt & pepper and toss to coat evenly. Spread on a baking sheet and bake for 25 minutes. Next, sprinkle chopped pecans evenly over veggies and cook for another 10-15 minutes, checking to see if the potatoes/sprouts are tender. Top with a drizzle of the balsamic reduction. Enjoy! Balsamic Reduction Place vinegar in a sauce pan over medium high heat. Bring to a boil stirring occasionally. Once boiling, reduce heat to medium low and continue to simmer. Continue to simmer & stir until the vinegar thickens, to the consistency to your liking *It takes awhile, but with patience, you'll end up with a syrup-y concoction.* 3.2.2802



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