Roasted Brussel Sprouts & Sweet Potatoes with Goat Cheese


Ingredients

2 cups brussels sprouts trimmed and halved

2 (1 inch) large sweet potato chopped into ½ inch – chunks

3 tablespoons olive oil

1 teaspoon garlic powder

½ teaspoon ground cumin

Pinch allspice

3/4 teaspoon sea salt

¼ cup chopped walnuts (or pecans)

1/3 cup goat cheese (Garlic & Herb or Plan Jane)

1/2 cup balsamic vinegar (optional)

Goat Cheese Products North Carolina

Directions

1. Preheat the oven to 400 degrees F.

2. Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, & sea salt to a 9” x 13″ casserole dish.

3. Toss everything together to coat the veggies leaving the sweet potato’s to one side & the brussel sprouts to the other.

4. Place on the center rack of the oven & bake 50 to 60 minutes, stirring once half-way through, or until veggies are golden-brown & cooked.

5. Remove veggies from the oven. Taste veggies for flavor & add salt/pepper if needed.

6. Remove sweet potato’s from the baking dish & smash slightly with a fork before adding the brussel sprouts. Top the veggies with nuts & goat cheese.

Optional balsamic reduction:
In a small saucepan, heat the balsamic vinegar over medium-high & bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes. Let cool for 2-3 mins then drizzle balsamic reduction over veggies.