Salty bacon, sweet potatoes, and caramelized Brussels sprouts are combined in this fantastic side dish.
Course: Side Dish
Keyword: roasted brussel sprouts
10ouncesbacon, (8-10) slices, cut into 1-inch pieces
1 1/2poundsmedium Brussels sprouts, trimmed and halved, about 4 cups worth
2medium sweet potatoes, peeled and chopped into 1/2-inch pieces, about 4 cups worth
1/2teaspoonfreshly ground black pepper
1tablespoonwhite balsamic vinegar
Preheat oven to 425 degrees. 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.
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 can be substituted for the sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for the Brussels sprouts in this recipe.