My holiday go to dish. Balsamic Roasted sweet potatoes & Brussels sprouts with roasted pecans and dried cranberries. Festive, savory, sweet and crunchy.
Cube 6 sweet potatoes and 4 cups Brussels sprouts. Coat with 2 tablespoons coconut oil. Roast on 2 separate baking pans and salt and pepper both but add 1 1/2 tsp cinnamon to sweet potatoes. Roast at 400 for about 1 hour. Sprouts will likely take 1/2 hour. Pull out and let cool a bit so the potatoes harden. Once cooled -Mix veggies together with 1 1/2 cup roasted walnuts, almonds or pecans and 3/4 cup dried cranberries and 1/2 cup Bolthouse farms classic balsamic dressing. Place in casserole dish and put back in oven for 15 mins for everything to roast together.
Body By Beers 