Cranberry Pear Roasted Sweet Potato

These sweet potatoes develop a delicious outer crunch from roasting, the sweetness from the potato combined with the tangy balsamic is a powerful flavour combination. This nutrient rich side pairs especially well with roasted pork.

INGREDIENTS

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup of Glasses & Grapes Cranberry Pear Balsamic Vinegar
2 tbsp of Glasses & Grapes House Blend Extra Virgin Olive Oil
3/4 tsp Maldon Flaked Sea Salt or other kosher salt

Parsley

DIRECTIONS

Heat oven to 400 degrees.

Cut a piece of parchment paper to fit the bottom of a half sheet pan.

Thoroughly shake or whisk together the Cranberry Pear Balsamic and Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized. Sprinkle with parsley.