5 from 12 votes
Roasted Sweet Potatoes And Brussels Sprouts With Bacon
This dish features roasted sweet potatoes, Brussels sprouts, and onions tossed with olive oil and maple syrup, balanced with crispy thick-cut hickory-smoked bacon. The vegetables roast until tender with some caramelized edges, then are combined with crumbled bacon for sweet, savory, and smoky flavors. It offers a hearty vegetable side with contrasting textures and a touch of natural sweetness.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
-10
Calories:
170 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 -10
Amount Per Serving
Calories 170
% 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.