Roasted Brussels Sprouts and Sweet Potato with Balsamic Honey Glaze

INGREDIENTS

1 1/2 lb

brussels sprouts, trimmed and halved

medium sweet potato, peeled and diced

1 cup

chopped pecans

1/4 cup

extra-virgin olive oil

Kosher salt and fresh cracked black pepper

1/4 cup

honey

1/3 cup

balsamic vinegar

1/2 tsp

crushed red pepper flakes (optional)

3 tbsp

unsalted butter

scallions, thinly sliced

1 tsp

finely grated lemon zest (optional)

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