Roasted Sweet Potatoes And Brussels Sprouts With Bacon
User Reviews
5
Roasted Sweet Potatoes And Brussels Sprouts With Bacon
Description
The recipe starts by cubing sweet potatoes and trimming and halving Brussels sprouts, then roughly chopping onions. These vegetables are tossed with olive oil, maple syrup, salt, and pepper, and spread in a single layer on baking sheets. Meanwhile, bacon strips are laid on a wire rack over a foil-covered baking sheet to crisp in the oven.
Baking at 400°F, the vegetables and bacon cook simultaneously but separately. After an initial 15 minutes, the vegetables are stirred and the racks are swapped for more even cooking. The total roasting time ensures the vegetables become fork-tender while the bacon crisps thoroughly.
After roasting, the bacon is crumbled and mixed back with the vegetables to combine smoky, sweet, and savory notes throughout the dish. This side complements large family holiday gatherings but can be easily halved for smaller portions.
Ingredients
- 2 pounds sweet potato cut into 1-inch cubes, about 2 large sweet potatoes
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 1/2 cups onion roughly chopped
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- salt to taste
- black pepper to taste
- 4 trips Bacon thick-cut; hickory-smoked
Instructions
- Preheat oven to 400°F. Rub two large, rimmed baking sheets with olive oil. Cover a third rimmed baking sheet with tinfoil and place a wire rack on top of it.
- Place the cubed sweet potatoes, halved Brussels sprouts, and chopped onion in a very large bowl. Toss with the olive oil and maple syrup. Mix well, making sure all the vegetables are coated.
- Divide the veggies between the two oiled baking sheets. Spread them out in a single layer without overcrowding them. Sprinkle with salt and pepper.
- Lay the bacon strips on the wire rack.
- Place all three baking sheets in the oven. Bake for 15 minutes. Take them out and stir the veggies around. As you put them back in the oven, switch racks for more even cooking—moving the sheet that had been on the bottom to the top rack, etc.
- Bake for an additional 10-15 minutes, until the veggies are fork-tender and the bacon is crispy.
- Transfer all the veggies to a large bowl. Crumble the bacon over the veggies.
- Mix well and serve immediately.
Notes
- Weights of vegetables are before trimming; expect about one pound of Brussels sprouts after trimming.
- The recipe can be halved for smaller servings without changing the cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 25.7g | 9% |
| Protein | 4g | 8% |
| Fat | 6.6g | 10% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.9g | 20% |
| Cholesterol | 3.3mg | 1% |
| Sodium | 75mg | 3% |
| Potassium | 373mg | 8% |
| Fiber | 4.1g | 16% |
| Sugar | 8.7g | 17% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 25mg | 28% |
| Calcium | 2.3mg | 0% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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