Prep Time: 15 minutes | Cook Time: 40 minutes
- 1 lb Brussels sprouts
- 1 lb sweet potato
- 2 cloves garlic, minced (optional)
- 4 tbs olive oil
- 2 tbs balsamic vinegar
- 1 tsp cumin
- 1 pinch allspice
- 1/2 cup pecan halves, roughly chopped
- 1/3 cup crumbled feta
- Salt and pepper, to taste
Preheat oven to 400 F.
Prepare Brussels sprouts by cutting off the the little brown end, where the stem was. Cut large ones in half.
Prepare the sweet potatoes by peeling and chopping into 1 inch pieces.
Combine Brussels sprouts, sweet potatoes, garlic, olive oil, and balsamic vinegar in a bowl. Toss to combine and coat the veggies.
Add the cumin, allspice, salt, and pepper, stirring to evenly distribute the spices.
Pour veggies onto a lightly greased baking pan.
Stirring once halfway through, roast until the sweet potatoes are soft enough for a fork to easily slide in, about 40 minutes.
Remove from oven and transfer to serving plate. Toss in pecans and feta.
Try tossing the roasted veggies in a balsamic reduction for a richer flavor.