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:
covered percent of daily need
