Ingredients
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2 tablespoons Olive Oil
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2 tablespoons Unsalted Butter
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1/2 onion; sliced Sweet Onion (Vidalia)
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2 garlic cloves;chopped Garlic
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8-10 ounces (about 16-20); halved Brussel Sprouts
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2 sweet potatoes; peeled and diced Sweet Potatoes
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to taste Salt and Pepper
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*1 cup balsamic vinegar, 1 tbsp honey Balsamic Glaze (optional)Heat in saucepan 3-5 minutes on medium heat; until bubbly
Directions
Stovetop Pan-Roasted Brussel Sprouts & Sweet Potatoes
This combination of stovetop pan-roasted Brussel sprouts and sweet potatoes is the perfect blend of delicious. Made simply with roasted vegetables, garlic, and sweet onions.
How to make Balsamic Glaze for the sprouts and potatoes
In a small mixing bowl, add I cup of balsamic vinegar and 1 tablespoon of honey or more to taste. (Optional additional items-finely chopped garlic, rosemary, and/or onion powder).
Cook mixture until it begins to heat and foam. Then, reduce the heat and simmer for 20-30 minutes, stirring occasionally.
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Steps
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1
Done
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Warm skillet to medium heat. Add olive oil and butter, and blend well. |
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2
Done
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Add sweet onion, and cook until translucent. Add chopped garlic. |
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3
Done
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Add Brussel sprouts and sweet potatoes, and cook for 3 minutes on medium heat. Reduce the heat to low and continue to cook for 10-12 minutes, or until vegetables are tender. Stirring occasionally. Remove from heat. Add salt and pepper to taste. Let cool.(* Add Balsamic glaze-optional) Enjoy! |
