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.
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
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.