Ingredients:

  • 5 lb (680 g) Brussels Sprouts, trimmed and halved
  • 1 large (approx. 1.25 lb / 560 g) Sweet Potato, peeled and cut into uniform ¾-inch (2 cm) cubes
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 1 tsp (5 g) Flaky Sea Salt, or to taste
  • ½ tsp (2.5 g) Black Pepper, freshly ground
  • ½ cup (120 ml) Balsamic Vinegar
  • ¼ cup (60 ml / 85 g) Honey, runny
  • ¼ tsp (1 g) Red Pepper Flakes (optional)
  • 1 Tbsp (15 g) Unsalted Butter

Instructions:

  1. Preheat the oven to 400°F (200°C) and place the rack in the centre position.
  2. In a large mixing bowl, combine the sweet potato cubes and Brussels sprout halves. Ensure the sweet potato cubes are slightly smaller (¾-inch) than the sprouts to encourage even cooking.
  3. Drizzle the vegetables with 3 Tbsp of olive oil, and season generously with salt and pepper. Toss until everything is evenly coated.
  4. Spread the vegetables onto a large baking sheet in a single layer. Do not overcrowd the pan. Roast for 20 minutes.
  5. While the vegetables roast (around the 15-minute mark), prepare the glaze. In a small saucepan, combine the balsamic vinegar, honey, and red pepper flakes (if using).
  6. Bring the mixture to a gentle boil over medium heat, then reduce the heat to a simmer. Allow it to simmer for 4–5 minutes, stirring occasionally, until the liquid has reduced by about one-third and coats the back of a spoon thickly.
  7. Remove the pan from the heat. Whisk in the 1 Tbsp of unsalted butter until melted and fully incorporated, giving the glaze a lovely sheen. Set aside.
  8. After the initial 20 minutes of roasting, remove the tray from the oven. Carefully toss the vegetables with a spatula to expose new surfaces for browning.
  9. Return the vegetables to the oven and cook for another 10–15 minutes, or until both the sprouts and potatoes are tender inside and deeply golden brown and crisp on the edges.
  10. Remove the tray from the oven. Drizzle about two-thirds of the prepared balsamic honey glaze evenly over the hot vegetables. Gently toss them on the sheet to coat.
  11. Return the glazed vegetables to the oven for a final 3–5 minutes. This allows the glaze to thicken and become beautifully sticky.
  12. Transfer the vegetables to a serving platter. Drizzle with any remaining glaze (if desired) and a small pinch of flaky sea salt just before serving.