Balsamic Roasted Sweet Potatoes with Brussels Sprouts
I made this recipe a number of weeks ago and it was delicious. I thought the cooking process could be simplified a bit so I tried to rework things a tad. I've decided this recipe did not need any tweaking. It's perfect the way it is.
This recipe calls for reducing a cup of balsamic vinegar; this is a smelly process. But it's well worth the effort. You are left with a thick and syrupy balsamic glaze which is both sweet and tangy and you drizzle the glaze over the roasted potatoes and sprouts. The recipe calls for 1 cup of balsamic vinegar and it's gets reduced down to about 1/2 cup of balsamic glaze. You really don't need much balsamic glaze! I drizzled just a tiny amount over my dish. Feel free to maybe just reduce about 1/4 cup balsamic vinegar to about 1/8 cup balsamic glaze, unless of course you would like to have a lot of left over balsamic glaze for other dishes.
Balsamic Roasted Sweet Potatoes and Brussels Sprouts(From "The Whole30 Cookbook")