Roasted Sweet Potatoes and Brussels Sprouts with Balsamic and Parmesan

Ingredients

• 1 lb. orange sweet potatoes, peeled and cut into pieces about 1 inch across.
• 1 lb. brussels sprouts, ends trimmed and cut in half lengthwise
• 2 T olive oil, divided
• 1 T balsamic vinegar, divided
• Salt and fresh ground pepper to taste
• 1/3 cup freshly grated Parmesan cheese, or crumbled Feta

Directions

1. Heat the oven to 450F/220C. Coat an extra-large baking sheet with olive oil spray or non-stick spray.
2. Remove the skins from the sweet potatoes, then cut them into pieces about 1 inch across. Add them to a mixing bowl, season with salt and pepper, and coat with 1 tablespoon olive oil and 1.5 teaspoons balsamic vinegar.
3. Arrange the sweet potatoes across the prepared baking sheet and roast for 20 minutes.
4. As the sweet potatoes cook, rinse the brussels sprouts, then get them dry with a salad spinner or paper towels. Cut off the stem ends and slice each sprout lengthwise through the center. Discard loose leaves that drop away, since they can scorch quickly in the hot oven.
5. In the bowl, coat the halved brussels sprouts with the other tablespoon olive oil, the other 1.5 teaspoons balsamic vinegar, plus a little salt and pepper.
6. After the sweet potatoes have roasted for 20 minutes, take the pan out of the oven and combine the sweet potatoes with the brussels sprouts on the baking sheet.
7. Return the pan to the oven for 20 minutes more, until the sweet potatoes are tender all the way through and both vegetables have some browning. If your oven tends to run hot, start checking after 15 minutes.
8. Serve while hot, adding Parmesan or Feta as desired.