Balsamic-Maple Sweet Potatoes and Green Beans – Roasted together and tossed with sweet maple syrup, tangy balsamic vinegar and herbs. Sweet potato and green bean cravings are in full effect. No, I am not pregnant.

I passed sweet potatoes at the market and thought it had been awhile since I had one, probably Thanksgiving. Then I saw green beans and decided I wanted them too. The last few days have been spring-like weather, which is rather unique for this time of year. Now I long for the farmer’s market. Sadly, that won’t start until May. May just seems forever away-and that’s ok as well, my little girl will turn 4 in May.

Since I had both items, I thought why not roast them together. I went back and forth on how I wanted to season them. Just salt and pepper? Maybe my go-to parmesan? Something more fancy?

Fancy won! I reduced balsamic vinegar and maple syrup together with some herbs and seasonings and called it a day…ok not really because this is just the side dish. I used a similar sauce to cook my chicken in, which is another post for another day. The balsamic maple reduction sauce for the chicken has a few more ingredients. I wanted the flavors to meld but not be exact. Plus I still wanted to taste the actual veggies.

Balsamic-Maple Roasted Sweet Potatoes & Green Beans

Servings: 4

Author: Michelle

Ingredients

Balsamic Maple Reduction:

2 tbsp balsamic vinegar
3 tbsp maple syrup
1/8 tsp salt
1 tsp granulated garlic
1 bay leaf

Vegetables

1 large sweet potato; peeled and julienned
1 pound green beans; rinsed and ends trimmed.
Large pinch of kosher salt

Instructions

In a sauce pan, add balsamic vinegar, maple syrup, salt, garlic and bay leaf.
Bring to a boil on medium-high. Don't allow sauce to burn.
Reduce heat to medium and allow to simmer and reduce until there is about two tablespoons of syrup.
Meanwhile, peel and julienne the sweet potato and add to a large storage bag.
Rinse and trim the green beans and add them to the storage bag.
Pour two tablespoons of reduction over the veggies in the bag.
Seal and shake vigorously to coat them with the sauce.
Pour veggies on a baking tray.
Sprinkle with kosher salt.
Bake in a 400º pre-heated oven for 20 minutes.
Serve and Enjoy.