ROASTED BRUSSELS SPROUTS AND SWEET POTATOES

Steps:

• 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. Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top. Nutrition Information Serves: 4 | Serving Size: 1/4 of the dish Per serving: Calories: 234;