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Chef Recipe: Canvas Restaurant & Market’s Honey Balsamic Glazed Sweet Potato & Brussels Sprouts

Executive Chef Bryan Thomas teaches how to make one of Canvas’ best vegetarian dishes

Focusing on New American cuisine influenced by Florida’s Southern and Latin American roots, Canvas Restaurant & Market is a new entry in Lake Nona’s burgeoning foodie scene. This month, Executive Chef Bryan Thomas teaches how to make a vegetarian-friendly dish.


1 lb. sweet potatoes
1 lb. Brussels sprouts
2 tbl. canola oil
2 tbl. honey
2 tbl. balsamic vinegar
Salt & pepper to taste


1. Preheat oven to 400 degrees
2. Cut Brussels sprouts in half and trim stem and outer leaves
3. Toss sprouts in 1 tbl. canola oil
4. Lay sprouts cut side down on a cookie sheet
5. Roast in oven for 10 to 15 minutes, or until tender and caramelized
6. Cut sweet potatoes into 1” x 2” wedges
7. Toss wedges in remaining oil and place on a separate cookie sheet
8. Roast wedges for 15 to 20 minutes, or until tender and caramelized
9. Allow sprouts and wedges to cool slightly
10. Toss wedges and sprouts together with honey, vinegar, salt and pepper
11. Place back in oven for 5 minutes to heat thoroughly and caramelize slightly
12. Serve immediately

For Canvas Restaurant & Market reservations, call (407) 313-7800 or visit them online at

This article originally appeared in Orlando Family Magazine’s April 2017 issue.