Fall Vegetable Medley with Balsamic Pecan Glaze
2 small beets
1 small sweet potato
10 Brussels sprouts
1 teaspoon extra virgin olive oil
1/8 cup pecans, chopped
1 tablespoon balsamic vinegar
½ teaspoon light brown sugar
1/8 teaspoon kosher salt
While steamer is heating, wash the vegetables well under running water. Chop sweet potatoes into even pieces about one half inch thick. Slice Brussels sprouts in half, and trim the stalks off the beets, but leave them whole.
When water comes to a boil, reduce heat to medium and add the whole beets. Set timer for 15 minutes. After 2 minutes, add sweet potatoes. After 10 minutes, add Brussels sprouts. When timer goes off, turn heat off. Remove beets and chop into half-inch cubes.
Add olive oil to a medium sauté pan and adjust heat to medium-low. Once the oil is heated, add the chopped pecans and sauté for 2 minutes.
Add balsamic vinegar and brown sugar, and continue to sauté until ingredients reduce and become slightly sticky.
Add chopped beets, and sauté for about 1 minute.
Then, add remaining vegetables and salt, and sauté ingredients until combined. Serve warm.