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Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts and Sweet Potatoes with Pecans, Feta, and Balsamic Reduction | #healthy #vegetarian

For me, fall is all about getting silly cozy and indulging in things that warm me inside and out. It’s about those off-yellow, green, and orange colors that you couldn’t possibly wear any other time of year. It’s about cider, it’s about that super warm decades-old hoody with torn kangaroo pockets you stole from your dad circa 1995, it’s about fleece, cinnamon, mulled wine, and by golly, it’s about side dishes!

Things I find comforting include, but are not limited to:

  • A creamy porter or stout
  • John Cusack movies
  • Down comforters and jackets
  • Old, broken in hoody sweatshirts
  • Cinnamon
  • Deep, confident music with slow singing, and two or more overlapping beats (like this, this, and this song for example)
  • Roasted.freaking.vegetables

Call me crazy, but I could eat pounds upon pounds of roasted vegetables. They are, for me, comfort food. Sounds ridiculous, I know. Don’t get me wrong, I could go for a slice or six slices of cheese and meat-laiden gluten-free pizza any ol’ day, or – my favorite – a full pint of the fudgiest, peanut butteryist ice cream that ever did exist to compensate to satisfy the fungry monster, but still: nothing compares to clean, flavorful roasted vegetables. Most of my roasted veggie fests consist of a medley of seasonal vegetables, with a random array of spices added, along with a smattering of balsamic vinegar. Everything gets tossed together then thrown in the ol’ easy bake.

BUT: from time to time, I like to keep it simple using 2 or 3 veggies, then fanicfying it with nuts, cheese, and a reduction sauce. Spoiler alert: that’s what we’re doing here, folks! As we know, I’m all about the sweet potato, and my all-time favorite way of consuming brussels sprouts is roasted.

Wolf Gourmet Countertop Oven

^Just look at those cheeky red knobs!!

This lucky girl was gifted a Wolf Countertop Oven, which is just the most convenient thing to use. Although I do have a regular oven, I’ve been bypassing it altogether using the Wolf oven. I’ve been baking muffins, cookies, pies, salmon, and vegetables in the thing. It preheats in like a quarter of the time of a full-sized oven and can be used in all the same ways. It even comes with a broiler pan for all of your broiling needs. Steak anyone? Yeah, let’s do dat.

One of my favorite things about the oven is it’s suuuuuper easy to clean. Crumbs? Just wipe those suckers right out. No kneeling/squatting/sticking half your body in the oven in order to see what’s up. Also a favorite feature: the convection bake. Normally it takes me about 50 minutes to roast a batch of vegetables, but the convection bake cuts it down to 35 to 40-ish. WIN!

This simple roasted veggie recipe is the perfect side dish for fall and winter. Roasting the brussels sprouts and sweet potato with spices gives the vegetables extra flavor. Adding the pecans, feta cheese, and balsamic reduction takes the dish to a fancy level without adding a whole lot of complication.

Roasted Brussels Sprouts and Sweet Potatoes with Pecans, Feta, and Balsamic Reduction | #healthy #vegetarian


YO! Wolf Gourmet was kind enough to offer one of my readers a Countertop Oven! For a chance to win the oven, simply leave a comment below. The giveaway ends Friday, October 23, 2015. A winner will be randomly selected using a random number generator and notified through email. The person selected will have 24 hours to respond before a new winner is picked. Good luck and have a great weekend!

Fire up the ol’ easy bake and get ye to roasting!

Roasted Brussels Sprouts and Sweet Potatoes with Pecans, Feta, and Balsamic Reduction | #healthy #vegetarian

Roasted Brussels Sprouts and Sweet Potatoes

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Roasted Brussels Sprouts and Sweet Potatoes is a marvelous side dish to any main entrée.


  • 4 cups brussels sprouts, trimmed and halved
  • 1 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, to taste
  • ¼ cup raw pecans
  • 1/3 cup feta cheese
  • 1/2 cup balsamic vinegar


  1. Preheat the oven to 400 degrees F.
  2. Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8" x 8" or 9" x 13" will both work!). Toss everything together to coat the veggies.
  3. Place on the center rack of the oven and bake 30 to 45 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
  4. In a small saucepan, heat the balsamic vinegar over medium-high and 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.
  5. Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

Disclosure: I received product from Wolf Gourmet in order to create the tasty recipe in this post. I was not compensated, and all opinions are my own.

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Thursday 18th of February 2016

I made this recipe a few days ago and it was just deliciously awesome! The combination is amazing (although I left out the cumin - didn't find any - and the walnuts - I needed to make it lower fat) This will definitely be a staple. I had the balsamic vinegar cooking when the kids came home and they all complained about the 'smell'. Maybe I'll try it without 'reducing' it next time. Thanks for reviving the brussel sprouts in my diet!


Saturday 20th of February 2016

Hi Dina! I'm so happy you enjoyed the recipe! Yes, I should have warned in the post that reducing balsamic creates a super pungent (and often off-putting) smell for many hours post-reducing - my apologies for not mentioning that! Thanks so much for the feedback!

Pam McLellan

Monday 16th of November 2015

Brussels Sprouts and Sweet Potatoes are my favorites but I have never put them together! Great idea/recipe which I'm trying out tomorrow. Since I live in a tiny house on wheels and am beginning a blog on the experience, I'm looking for the best appliances. Convection ovens are a necessity and quality is everything when fitting it into a tiny functional kitchen.

Thanks for introducing me to Wolf Gourmet. Their skillets and pan look like they are really high quality as well. Since I use an portable induction cooktop and since I don't use anything with toxic finishes (ie. teflon-bad news!), these may be perfect. Since they look beautiful, they can be displayed right on the wall under the counter.

Pam Bottoms

Friday 23rd of October 2015

I am new to your site but this looks like a great start! We'll give this a try on the weekend. Thanks for the recipe and the chance to win the nifty Wolf oven!


Thursday 22nd of October 2015

I'm going to make this tomorrow with baby sweet potatoes just given to me--perfect timing! The contrast of sweet and pungent Brussels sprouts and salty feta just has to be a veg-cation (vacation from the routine veggies in my house). It would be nice to have that Wolf to roast them along with maybe a nice pork loin...hmmmm....


Thursday 22nd of October 2015

I never knew Wolf made counter top ovens! We had given our toaster oven to a person who needed one badly, leaving me to use our oven which bakes HORRIBLY....this would be an awesome win and your recipe sounds DELICIOUS

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