My holiday go to dish.  Balsamic Roasted sweet potatoes & Brussels sprouts with roasted pecans and dried cranberries.  Festive, savory, sweet and crunchy.

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Balsamic roasted sweet potatoes and Brussels sprouts with roasted pecans and dried cranberries

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.

 

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