Brussels Sprouts | Shallot Sweet Potatoes | Olive Oil Balsamic Vinegar | Honey Dried Cranberries | Pecans Garlic | Salt | Pepper
Cut the hard end off each brussels sprout, remove outer leaves, and cut in half. Peel sweet potatoes, chop into bite-sized pieces, and combine with the brussels sprouts.
Add shallots and minced garlic. Whisk olive oil, balsamic vinegar, honey, salt and black pepper and pour over the vegetables, then spread them out on a baking sheet.
Roast for about 35-40 minutes, turning halfway through. Place in a serving dish and toss in the pecans and dried cranberries.