Roasted Sweet Potatoes with Balsamic
Drizzle
1.
1 tablespoon extra-virgin olive oil
2.
1/4 teaspoon salt, or to taste
3.
Freshly ground pepper to taste
4.
1 cup balsamic vinegar
5.
2 tablespoons honey
6.
1 teaspoon butter
Nutrition
Info
Serving
size: 4 servings
·
Calories: 290 kcal,
Carbohydrates: 59 g,
Dietary Fiber: 5 g,
Fat: 5 g,
Protein: 3 g,
Sugars: 26 g
2.
Cooking Directions
1.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with
foil.
2.
Peel sweet potatoes and cut into 1/2-inch-thick wedges. Place on
the prepared baking sheet, drizzle with oil and toss well. Spread the wedges in
a single layer and bake until tender when pierced with a
knife, 25 to 30 minutes. Remove from the oven; season with salt and pepper.
3.
Meanwhile, combine vinegar and honey in a small saucepan. Bring
to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12
to 15 minutes. (Watch the syrup carefully during the last few minutes of
reducing to prevent burning.) Swirl in butter and remove from heat. Drizzle the
warm sauce over the roasted sweet potatoes.
Yield: 4 servings (Serving size: 4 servings)
