Roasted sweet potatoes and Brussels sprouts are pure awesomeness from start to finish. Adding salty bacon and a splash of vinegar makes this one heck of a fantastic side dish.
I served these Brussel sprouts and sweet potatoes with balsamic glazed meatloaf (a family favorite!) and this easy creamed corn. The whole family loved this meal!
If I’m lucky enough to have any of this recipe remaining after a meal, I very happily call it my lunch the following day.
I’m always in favor of using as much fresh produce as possible for pretty much every meal. Sweet potatoes are a favorite with my family and we use them in as many recipes as possible.
Roasted sweet potatoes are my middle son’s favorite potatoes. I frequently use sweet potatoes in breakfast skillets. Topped with an egg, that’s a savory breakfast that always makes me smile. Roasted Potatoes with Bell Peppers and Onions are great for skillets as well.
Last but not least, these Vanilla Bean Whipped Sweet Potatoes have been Sean’s favorite Thanksgiving dish ever since we were dating. (With no added sugars and just the sweetness of the potatoes, Sean chooses a second serving of these potatoes over dessert most of the time.)
You’ll need the following ingredients to make these roasted Brussel sprouts and sweet potatoes:
- bacon
- Brussels sprouts
- sweet potatoes
- kosher salt
- freshly ground black pepper
- white balsamic vinegar
Brussels sprouts and potatoes are a terrific combination however you make them. Balsamic, bacon, and sweet potatoes are another pairing that I love. So, this recipe? It pulls everything we love together in a mouth-watering side dish.
Roasted Brussels Sprouts and Sweet Potatoes
To make these roasted Brussel sprouts and sweet potatoes, start by preheating the oven to 425°F. Arrange the bacon in a single layer on a large baking sheet. Bake for 15 minutes, until almost cooked through, but not yet crispy.
Remove the bacon pieces from the tray and set them aside on a paper towel lined plate.
Transfer the sweet potatoes to the baking sheet and toss with a spatula to coat in the bacon grease.
Sprinkle generously with salt and pepper. Spread the sweet potatoes across the sheet and roast for 20 minutes.
While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle them with olive oil. Season well with salt and pepper.
When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and scoot them to the sides of the baking sheet.
Roasted Sweet Potato and Brussels Sprouts
Add the Brussels sprouts to the baking sheet and spread across the pan. Return the pan to the oven and roast for 12 minutes.
Remove from the oven, stir the vegetables gently, and add the partially cooked bacon to the baking sheet along with the sweet potatoes and Brussels sprouts.
Return to the oven and roast for an additional 8 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender.
Drizzle with vinegar and toss to coat. Serve warm.
COOK’S NOTE: Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.
White potatoes may be substituted for the sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for Brussels sprouts in this recipe.
Traditional balsamic may be substituted for white balsamic vinegar in this recipe.
Roasted Sweet Potatoes and Brussels Sprouts
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
Instructions
- 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.
- 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.
- While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle with olive oil. Season well with salt and pepper.
- 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.
- 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.
- Drizzle with vinegar and toss to coat. Serve warm.
Notes
Nutrition
{originally published 11/2/20 – recipe notes and photos updated 12/29/22}
Disclosure: I partnered with Meijer (my favorite grocery store ever!) to share this dish with you several years ago. This remains one of our favorite Brussels sprouts recipes. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.
June E Roberts says
I have a question about the vinegar in the recipe. Why are we using it ? In the above instructions it says to sprinkle after baked but in the actual recipe says nothing about using it just has it in the ingredients. Our family loves Brussel sprouts would like to try this recipe to spruce up the sprouts as I do them with bacon on occasion but just on the stove slow frying them.
Mary Younkin says
Thanks for catching that, June. The vinegar works to brighten the flavors and beautifully finishes the dish. Enjoy!
Lynne says
Wow, the colors and all my favorite flavors make me want to stick a fork into my phone! Adding it to this weeks menu! Thanks again for another delicious recipe, Mary!
Mary Younkin says
I hope that you love it, Lynne!
Beth says
Did anyone else get this recipe in an email from Mary today? If not, I am really, really sorry to tell you this, but she clearly likes me WAY better than she likes you. Either that, or you have somehow missed being on her email list and you need to get on it today. Seriously.
My husband hates brussel sprouts with passion. He also is not overly fond of sweet potatoes (no word of a lie, I have one recipe that I make once, maybe twice a year. Any more than that and he will literally go get a bowl of cereal instead.) I love the man dearly, but veggies are not a priority in his life.
Happily, he was out tonight, because when this recipe hit my inbox, I knew it was the one for me.
We have a fantastic farmers market (we would be hard pressed not to when our county is the number one grower of many of the crops in the province; some in the entire country) and I picked up sweet potatoes, brussel sprouts at the market on Thursday. I’m not really sure WHY I bought the sweet potatoes and brussel sprouts, since you know who wouldn’t eat them, but I am SO glad I did!
In her post, Mary mentions that she was hard pressed not to eat half the pan as she was taking pictures. I totally get it. It’s. Just. That. Good. I *may* have eaten close to half the pan myself for dinner. #noregrets And I fully plan on staying true to my British roots and having the leftovers as a hash with a fried egg on top for breakfast tomorrow. Just because I can.
It is very rare that I follow a recipe exactly as written, but I did with this one and I can honestly say it was perfect just the way it is. Thanks, Mary, for a great dinner idea!
Mary Younkin says
This might be the best comment ever, Beth. I’m thrilled that you’re enjoying the recipe!
VICKI Routzahn says
Love your blog. My favorite book series is the Outlander books by Diana Gabaldon.
Di says
Easy to prepare and nice change from plain vegetable dish. Definitely will make this again!
Mary Younkin says
I’m happy to hear that you enjoyed the recipe, Di!