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.
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.