Brussels Sprouts and Sweet Potatoes with Bacon - A Cozy Roasted Dinner

If you’re craving a cozy, one-pan meal that feels like a warm hug on a busy weeknight, you’ve found it. Brussels Sprouts and Sweet Potatoes with Bacon is a simple, crowd-pleasing dish that brings together the earthiness of sprouts, the sweetness of potatoes, and the smoky goodness of bacon. The result is a tray full of caramelized edges, glossy surfaces, and a comforting scent that makes the kitchen feel like a comforting hello. Easy to pull together in about 30 minutes from start to finish, this recipe is friendly for beginners and satisfying for seasoned home cooks alike. You’ll love how the flavors meld as the bacon renders its fat, coating the vegetables with a glossy glaze that’s both savory and slightly sweet. Let this dish become a go-to side—or a humble, hearty main when you’re flying solo but still want something nourishing and delicious.

Why You’ll Love This Brussels Sprouts and Sweet Potatoes with Bacon

This recipe is all about balance. The Brussels sprouts offer a robust, toasty bite when roasted, while the sweet potatoes provide creamy contrast and natural sweetness that deepens during roasting. The bacon adds a smoky, savory backbone that ties everything together. Everything cooks on a single sheet pan, which means less washing up and more time to savor the aroma that fills your kitchen. The simple pantry ingredients come together quickly, but the result feels special enough for a weeknight treat or a weekend dinner. If you’re feeding a crowd, you can easily double the batch—just give everything a little extra space on the sheet so the vegetables roast rather than steam.

Ingredients for Brussels Sprouts and Sweet Potatoes with Bacon

• 1 pound Brussels sprouts, trimmed and halved — the star of the dish. They caramelize beautifully and offer a gentle bite.
• 2 sweet potatoes, peeled and cubed — their natural sweetness complements the Brussels sprouts and balances the savory bacon.
• 6 slices bacon, chopped — provides smoky depth and helps render flavorful fat for roasting.
• 2 cloves garlic, minced — an aromatic boost that infuses the dish with warmth.
• 2 tablespoons olive oil — helps everything crisp and roast evenly.
• 1 tablespoon maple syrup (optional) — a touch of sweetness that enhances caramelization.
• Salt and black pepper — to taste, for seasoning as the dish roasts.
• 1 tablespoon balsamic vinegar (optional) — a bright finish that lifts the flavors in the last minutes.

Step-by-Step Guide to Making Brussels Sprouts and Sweet Potatoes with Bacon

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment for easy cleanup.
2. In a large bowl, combine the halved Brussels sprouts, cubed sweet potatoes, chopped bacon, minced garlic, olive oil, maple syrup (if using), salt, and pepper. Toss until everything is evenly coated.
3. Spread the mixture on the prepared baking sheet in a single layer, leaving a little space between pieces so they roast rather than steam.
4. Roast for 18–22 minutes, turning once halfway through, until the Brussels sprouts are tender and caramelized and the bacon is crisp.
5. If you’re using balsamic vinegar, drizzle it over the vegetables during the last 2–3 minutes of roasting to add a glossy finish and a touch of brightness.
6. Remove from the oven, season to taste, and let rest for a couple of minutes before serving. Enjoy warm as a satisfying side or a simple main with a green salad.

Timing & Preparation Details

• Active prep time: about 15 minutes
• Roasting time: 18–22 minutes
• Total time: roughly 35–40 minutes
• Make-ahead notes: You can wash and chop the Brussels sprouts and sweet potatoes a day ahead; store covered in the fridge. Chop the bacon right before cooking to keep it crisp and flavorful.
• Serving notes: This dish is best enjoyed fresh from the oven while the edges stay slightly crisp. If needed, rewarm gently in the oven to restore crispness.

Nutritional Snapshot

Approximate nutrition per serving (based on the recipe as written, yields 4 servings):

• Calories: 320
• Protein: 9–11 g
• Carbohydrates: 34 g
• Fat: 16–18 g
• Fiber: 6–8 g
• Sodium: varies with bacon and salt usage

Frequently Asked Questions

Is this dish good for meal prep?

Yes. It reheats well, though the Brussels sprouts may soften a bit after refrigeration. Store in an airtight container for up to 2–3 days. Reheat in a 350°F (175°C) oven for about 8–10 minutes to restore some crispiness.

Can I make it vegetarian or vegan?

Switch the bacon for a plant-based alternative or simply omit it. You can also add a bit of smoked paprika or liquid smoke to mimic the savoriness if you’d like depth without meat.

What other vegetables pair well with this combination?

Root vegetables like parsnips or carrots work nicely. A little red onion or pearl onions can add sweetness and color. For a brighter dish, toss in a handful of baby arugula after cooking.

Brussels Sprouts and Sweet Potatoes with Bacon

A warm, hearty roasted dish that brings together caramelized Brussels sprouts, tender sweet potatoes, and savory bacon. Simple pantry ingredients, bold flavors, and a comforting aroma make this the perfect weeknight standout or weekend side.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Ingredients

  

• 1 pound Brussels sprouts, trimmed and halved
• 2 sweet potatoes, peeled and cubed
• 6 slices bacon, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (optional)
• to taste salt
• to taste black pepper
• 1 tablespoon balsamic vinegar (optional)

Instructions

 

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
• In a large bowl, toss the halved Brussels sprouts, cubed sweet potatoes, and chopped bacon with the olive oil, minced garlic, maple syrup (if using), salt, and pepper until everything is evenly coated.
• Spread the mixture in a single layer on the prepared baking sheet. Try to keep the bacon pieces from overlapping so they can crisp up nicely.
• Roast for 18–22 minutes, stirring once halfway through, until the Brussels sprouts are tender and caramelized and the bacon is crisp.
• If using balsamic, drizzle it over the vegetables during the last 2–3 minutes of roasting to add a glossy finish and a touch of tang.
• Remove from the oven and let rest for a couple of minutes before serving. Taste and adjust seasoning if needed.