Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes
User Reviews
5
Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes
Description
This recipe begins by roasting bacon lardons alone to render fat and crisp the pieces. Separately prepared chunks of peeled sweet potatoes and halved trimmed Brussels sprouts are tossed with olive oil, maple syrup, salt, and a mix of dried thyme, rosemary, basil, oregano, and marjoram. After the bacon has cooked partially, the veggies are added to the tray and roasted together at 200°C (390°F) for 40 minutes, stirring occasionally to ensure even cooking and prevent burning.
The combined roasting allows the vegetables to absorb smoky bacon flavor and a touch of sweetness from maple syrup, while the herb blend fills the dish with balanced earthy and fragrant notes. The results are tender sweet potatoes and caramelized Brussels sprouts with a slightly crisp exterior and savory bacon bits throughout.
This dish serves well as a flavorful side for fall or winter meals, complementing roasted meats or hearty mains. The mixture of sweet, savory, and herbaceous flavors creates a satisfying balance that pairs nicely with neutral starches or simple salads.
Cooking bacon first prevents the vegetables from becoming greasy and keeps the dish lighter. Adding some olive oil allows a controlled coating on veggies. Ensure the oven is fully preheated before cooking the bacon to optimize crisping. Stir occasionally during roasting to evenly brown the vegetables.
Ingredients
- 2 sweet potato medium
- 2 cups Brussels sprouts
- ⅔ cup Bacon lardons
- 1 tablespoon olive oil
- 2 tablespoon maple syrup
- ¼ teaspoon salt
- ½ teaspoon thyme dried, mixed herbs
- ½ teaspoon rosemary
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon marjoram
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
- Scatter the bacon lardons on a large baking tray, and pop in the oven for 10 minutes.
- Peel and chop the sweet potatoes into chunks, then trim the brussels sprouts and remove the first outer layers. Cut into half lengthwise.
- Add the olive oil, maple syrup, salt and herbs, and toss well.
- After 10 minutes, add the veggies to the tray.
- Roast for a further 40 minutes until cooked through and tender, mixing occasionaly to ensure even roasting.
Notes
- Preheat oven fully before roasting bacon to properly render fat and crisp bacon lardons.
- Roast bacon first, then add maple-coated vegetables to avoid greasy vegetables from bacon fat.
- Add olive oil to vegetables after initial bacon cooking to keep the dish lighter and well coated.
- Stir vegetables occasionally during roasting for even cooking and browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 448mg | 19% |
| Potassium | 843mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 19105IU | 382% |
| Vitamin C | 77.9mg | 87% |
| Calcium | 105mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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