Roasted Sweet Potatoes and Brussels Sprouts
Salty bacon, sweet potatoes, and caramelized Brussels sprouts are combined in this fantastic side dish.
Foto: Barefeet In The Kitchen
Ingredients
- 10 ounces bacon, (8-10) slices, cut into 1-inch pieces
- 1 1/2 pounds medium Brussels sprouts, trimmed and halved, about 4 cups worth
- 2 medium sweet potatoes, peeled and chopped into 1/2-inch pieces, about 4 cups worth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon white balsamic vinegar
Steps
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Preheat the oven to 425°F. Arrange bacon in a single layer on a large baking sheet. Bake for about 10 minutes, until cooked through, but not yet crispy.
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Remove the bacon pieces from the sheet and set aside. Place the sweet potatoes on the baking sheet and toss with a spatula to coat in the bacon grease. Spread the sweet potatoes across the sheet and roast for 20 minutes.
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While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle with olive oil. Season well with salt and pepper.
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When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.
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Add the partially cooked bacon to the baking sheet with the sweet potatoes and Brussels sprouts and roast an additional 10-15 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender.
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Drizzle with vinegar and toss to coat. Serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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