Roasted Brussels Sprouts, Sweet Potatoes and Bacon

Roasted Brussels Sprouts, Sweet Potatoes and Bacon requires approximately 45 minutes from start to finish. This recipe serves 4 and costs $1.18 per serving. Watching your figure? This gluten free and primal recipe has 225 calories, 8g of protein, and 13g of fat per serving. Plenty of people made this recipe, and 603 would say it hit the spot. It works well as a rather inexpensive side dish for Christmas. It is brought to you by Cinnamon Spice and Everything Nice. If you have brussels sprouts, dried thyme, bacon, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is tremendous. If you like this recipe, take a look at these similar recipes: Maple Roasted Brussels Sprouts, Sweet Potatoes and Bacon, Roasted Brussels Sprouts With Potatoes & Bacon, and Roasted Potatoes With Brussels Sprouts & Bacon.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 container fresh baby or regular brussels sprouts (about 12 ounces)

2 big sweet potatoes, peeled and cubed

extra-virgin olive oil

½ teaspoon dried thyme

sea or kosher salt and fresh black pepper

4 slices bacon

2 - 3 tablespoons fresh grated Parmesan cheese

Equipment:

baking sheet

roasting pan

oven

bowl

baking pan

paper towels

Cooking instruction summary:

Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan generously with olive oil. Remove any tough outer leaves from the brussels sprouts and slice them in half, unless you are using baby ones, in that case leave them whole. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil - about 2 tablespoons, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper. Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread them out in one layer on the baking sheet and drizzle again lightly with olive oil. Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are lightly browned. Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle. Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.

 

Step by step:


1. Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan generously with olive oil.

2. Remove any tough outer leaves from the brussels sprouts and slice them in half, unless you are using baby ones, in that case leave them whole.

3. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil - about 2 tablespoons, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.

4. Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed.

5. Spread them out in one layer on the baking sheet and drizzle again lightly with olive oil.

6. Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are lightly browned.

7. Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy.

8. Drain on paper towels and crumble when cool enough to handle.

9. Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.


Nutrition Information:

Quickview
266k Calories
8g Protein
13g Total Fat
30g Carbs
23% Health Score
Limit These
Calories
266k
13%

Fat
13g
20%

  Saturated Fat
3g
24%

Carbohydrates
30g
10%

  Sugar
6g
7%

Cholesterol
16mg
5%

Sodium
317mg
14%

Get Enough Of These
Protein
8g
17%

Vitamin A
16704IU
334%

Vitamin K
156µg
149%

Vitamin C
75mg
91%

Manganese
0.59mg
30%

Fiber
6g
27%

Vitamin B6
0.48mg
24%

Potassium
758mg
22%

Vitamin B1
0.27mg
18%

Folate
64µg
16%

Phosphorus
161mg
16%

Vitamin B5
1mg
13%

Magnesium
51mg
13%

Copper
0.24mg
12%

Iron
2mg
12%

Vitamin E
1mg
11%

Vitamin B3
2mg
11%

Calcium
102mg
10%

Vitamin B2
0.17mg
10%

Selenium
7µg
10%

Zinc
1mg
7%

Vitamin B12
0.14µg
2%

covered percent of daily need
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Chicken contains 266% more fat than it did 40 years ago.

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