Sweet Potato & Brussel Sprouts

5 slices bacon cut into small pieces

3 cups brussel sprouts, quartered

2 medium sweet potatoes, microwaved for 4 minutes, then peeled and cubed

2 medium golden delicious apples, peeled and cubed

1/2 tsp. minced garlic

1/2 tsp. cinnamon

1 cup chicken broth

Drizzle of The Spicy Olive Cinnamon Pear balsamic or Red Apple balsamic to finish.

Cook the bacon until browned. Put the Wild Mushroom & Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic and cinnamon.

Stir well and add 1/2 of the chicken broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic vinegar and serve.