Balsamic Roasted Sweet Potatoes and Brussel Sprouts

We paired this with a Roasted Chicken and it was DELICIOUS we had leftovers and actually threw them back in the skillet the next morning and paired with eggs and fruit.

1 cup balsamic vinegar
1 sweet potato peeled and diced (I actually bought the precubed ones from Target)
3 tablespoons of melted ghee, coconut oil, or EVO
1/2 lb Brussel sprouts (I used the sliced Brussel sprouts from Trader Joes; again I'm all about saving time).
1/2 red onion, thinly sliced
3 cloves garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oven to 400. Line a baking sheet with parchment paper. Bring vinegar to boil in a small saucepan over medium high heat. Turn heat down and simmer until balsamic is reduced by half (20-30 min).  Remove from heat to cool.

Combine the sweet potato and cooking fat in medium bowl and coat evenly. Spread out on prepared baking sheet.

Add 2 tbsp remaining fat to large skillet. When hot add the Brussel sprouts and cook 3-4 min. Add the onion and garlic and continue to cook until aromatic. Season with salt and pepper. Add the Brussel Sprouts mixture to the sweet potatoes and roast 15-18 minutes until sweet potatoes are soft. and sprouts are tender.

Drizzle Balsamic mixture over veggies after plated.