Roasted Brussels Sprouts, Sweet Potatoes and Bacon

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Ingredients
1 container fresh baby or regular brussels sprouts (about 12 ounces)
2 big sweet potatoes, peeled and cubed
extra-virgin olive oil
1/2 teaspoon dried thyme
sea or kosher salt and fresh black pepper
4 slices bacon
2-3 tablespoons fresh grated Parmesan cheese
 
Directions
1.
  1. Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan generously with olive oil.
2.
  1. Remove any tough outer leaves from the brussels sprouts and slice them in half, unless you are using baby ones, in that case leave them whole. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil - about 2 tablespoons, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.
3.
  1. Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread them out in one layer on the baking sheet and drizzle again lightly with olive oil.
4.
  1. Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are lightly browned.
5.
  1. Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
6.
  1. Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.
 
Categories:
Dish   Side DishCooking Method   Baked




Karen Boyd

Member since Aug 2009

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