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Combine balsamic vinegar and honey in small saucepan. Bring to simmer and cook 10-15 minutes until reduced by half.
Preheat oven to 425 degrees.
Peel sweet potatoes and chop into bite-sized pieces. Spread evenly on one side of baking sheet. Remove outer leaves from brussels sprouts and slice in half. Spread Brussels on other side of baking sheet.
Drizzle olive oil over sweet potatoes and Brussels sprouts. Sprinkle with sea salt and freshly ground black pepper.
Roast vegetables 30-40 minutes or until fork tender and nicely browned. Drizzle balsamic reduction over vegetables, toss, and serve.