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:

Equipment:

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:

covered percent of daily need