Maple Baked Roasted Brussels Sprouts with Bacon and Sweet Potato

Maple Baked Roasted Brussels Sprouts with Bacon and Sweet Potato could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 8 and costs $1.4 per serving. One portion of this dish contains around 6g of protein, 10g of fat, and a total of 259 calories. 57 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. A couple people really liked this side dish. A mixture of bacon, sweet potato, maple syrup, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Food Faith Fitness. Christmas will be even more special with this recipe. Overall, this recipe earns a tremendous spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Maple Roasted Brussels Sprouts, Sweet Potatoes and Bacon, maple bacon roasted brussels sprouts, and Maple Roasted Brussels Sprouts with Bacon.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 Strips thick-cut Hickory smoked bacon

1 1/2 Lbs Brussels Sprouts trimmed and halved *

3 Tbsp Maple Syrup

3 Tbsp Pompeian Robust Olive Oil

1 1/2 cups Onion roughly chopped

Salt and Pepper

2 Lbs Sweet Potato cut into 1 inch cubes (about 2 large sweet potatoes)

Equipment:

baking sheet

oven

wire rack

bowl

baking pan

Cooking instruction summary:

InstructionsPreheat your oven to 400 degrees and rub two large rimmed baking sheets with Olive oil. Additionally, cover another rimmed baking sheet with tinfoil and lay a wire rack on top of it. Place the cubed sweet potatoes, halved Brussels Sprouts and chopped onion in a very large bowl and toss with the Olive oil and maple syrup. Really make sure to mix well so all the vegetables are coated. Divide the veggies between the two oiled baking sheets, spreading out in a single layer, and trying not overcrowd the veggies. Sprinkle with salt and pepper. Place the bacon on top the wire rack. Place all the sheets in the baking tray (you'll need to put one of the trays on the bottom rack of the oven) and bake for 15 minutes. After 15 minutes, stir around the veggies and swap the tray from the bottom rack with one of the top racks, for even cooking. Bake an additional 10-15 minutes until the veggies are fork tender and the bacon is crispy. Transfer all the veggies into a large bowl and crumble the bacon over top. Mix well and DEVOUR.

 

Step by step:


1. Preheat your oven to 400 degrees and rub two large rimmed baking sheets with Olive oil.

2. Additionally, cover another rimmed baking sheet with tinfoil and lay a wire rack on top of it.

3. Place the cubed sweet potatoes, halved Brussels Sprouts and chopped onion in a very large bowl and toss with the Olive oil and maple syrup. Really make sure to mix well so all the vegetables are coated. Divide the veggies between the two oiled baking sheets, spreading out in a single layer, and trying not overcrowd the veggies. Sprinkle with salt and pepper.

4. Place the bacon on top the wire rack.

5. Place all the sheets in the baking tray (you'll need to put one of the trays on the bottom rack of the oven) and bake for 15 minutes. After 15 minutes, stir around the veggies and swap the tray from the bottom rack with one of the top racks, for even cooking.

6. Bake an additional 10-15 minutes until the veggies are fork tender and the bacon is crispy.

7. Transfer all the veggies into a large bowl and crumble the bacon over top.

8. Mix well and DEVOUR.


Nutrition Information:

Quickview
258k Calories
6g Protein
9g Total Fat
38g Carbs
27% Health Score
Limit These
Calories
258k
13%

Fat
9g
15%

  Saturated Fat
2g
14%

Carbohydrates
38g
13%

  Sugar
12g
14%

Cholesterol
7mg
2%

Sodium
352mg
15%

Get Enough Of These
Protein
6g
13%

Vitamin A
16733IU
335%

Vitamin K
155µg
148%

Vitamin C
77mg
94%

Manganese
0.79mg
40%

Fiber
7g
29%

Vitamin B6
0.49mg
24%

Potassium
795mg
23%

Folate
70µg
18%

Vitamin B1
0.26mg
17%

Vitamin B2
0.26mg
15%

Phosphorus
136mg
14%

Magnesium
53mg
13%

Vitamin B5
1mg
13%

Copper
0.25mg
12%

Vitamin E
1mg
12%

Iron
2mg
11%

Vitamin B3
1mg
9%

Calcium
85mg
9%

Selenium
4µg
6%

Zinc
0.93mg
6%

covered percent of daily need
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