Bacon Maple Roasted Brussels and Sweet Potatoes
A warm, comforting skillet-free dinner that brings together caramelized Brussels sprouts, honeyed sweet potatoes, and smoky bacon, finished with a maple glaze. Simple pantry ingredients, big flavor, and a bake-all-at-once approach make weeknights feel cozy and special.
Ingredients
- 6 cups Brussels sprouts, trimmed and halved
- 2 Sweet potatoes, peeled and cubed (roughly 1-inch pieces)
- 8 oz Bacon, cut into 1-inch pieces
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1 tablespoon Balsamic or apple cider vinegar (optional for brightness)
- 1 teaspoon Fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon Salt, plus more to taste
- 1/4 teaspoon Black pepper
- 1 teaspoon Garlic powder (optional)
- 1 Optional: pinch of red pepper flakes for a gentle kick
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup or a light coat of oil to prevent sticking.
- In a large bowl, toss the Brussels sprouts, sweet potatoes, and bacon with olive oil, salt, pepper, thyme, and garlic powder (if using) until everything is evenly coated.
- Spread the mixture in a single layer on the sheet pan. Try not to overcrowd; a little space helps the edges get crispy and caramelized.
- Roast in the hot oven for 15 minutes, then stir to promote even browning. Return to the oven and roast for another 10-15 minutes, or until the bacon is crisp and the vegetables are nicely caramelized around the edges.
- While the sheet pan roasts, whisk maple syrup with the balsamic (or apple cider) vinegar and a pinch more salt in a small bowl to create a glossy glaze.
- When the vegetables are nearly done, drizzle the maple glaze over the pan and toss gently to coat. Return to the oven for 3-5 minutes to let the glaze set and the flavors mingle.
- Remove from the oven and let rest for 5 minutes before serving. Taste and adjust seasoning with a little extra salt or a light crack of pepper if needed.