tweak and nourish

I have a love-hate relationship with Brussel Sprouts. I tried different recipes but haven't found one that I really like until a few days ago. On a large sheet pan, evenly spread out quartered Brussel Sprouts and diced sweet potatoes. Drizzle with olive oil and a pinch of ground black pepper. Optional: you may add a pinch of salt. In this cooking session, I also added broccoli to fill up the space in the pan. Roast at 375F for 30 minutes. In a large bowl, add balsamic vinegar and maple syrup (or honey). Mix together. Add the roasted Brussel Sprouts and sweet potatoes. Coat evenly. Season to taste. Enjoy!