Simple, easy and delicious, this recipe for Roasted Brussels Sprouts and Sweet Potatoes will become your new favorite side dish. Bursting with Fall Flavors, this these Roasted Vegetables are perfect for Thanksgiving and holiday meals. It is great for Gluten Free, Dairy Free, Vegan, Vegetarian and Whole30 diets!
Brussels Sprouts
When browsing around the web looking at Brussels Sprouts Recipes, it seems that just about everyone says the same thing. I used to hate Brussels Sprouts but now I love them. It seems that the common narrative is this: when they were kids, their mom used to boil them. And at some point, they realized that you could roast them. Game changer!
This is about what has happened to me as well. I don’t know exactly WHEN I first tasted Roasted Brussels Sprouts, but they were immediately one of my favorite vegetables.
I especially love them in the fall, when Brussels Sprouts Recipes taste the best on a chilly day!
Roasted Brussels Sprouts and Sweet Potatoes
For this recipe, I paired Brussels Sprouts with my second favorite vegetable: Sweet Potatoes! Sweet Potatoes are another classic Fall ingredient (Sweet Potato Casserole anyone?!?!). When I decided to roast these too awesome vegetables, I asked myself, what could make this even better? Yep. Bacon!
So now we have the heartiness of the Brussels Sprouts, the Sweetness of the Sweet Potatoes and the savory flavor of bacon, all together in each bite. I toss these ingredients with some olive oil and other seasonings and throw them in the oven. Super easy. Super delicious. Ready to get started? Here is what you will need.
- 1 lb Brussels Sprouts
- 1 Large Sweet Potato
- 1/4 Cup Olive Oil
- 4 Slice of Bacon
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Green Onions for Garnish
A Great Make Ahead Recipe
When I made this recipe, I only ate a couple of bites of it and then put the rest in the fridge. For lunch the next day, I just stuck it in the oven and reheated it it at 400 degrees for about 10 minutes. They came out just as delicious as the night before!
This is why this recipe would make a great Thanksgiving Side Dish. We all know that oven space gets pretty limited on that day. If you need to save some time, you can make this ahead and just throw it in the oven for 10 minutes before you are ready to sit down to eat (while your husband is figuring out how to carve the turkey!).
Notes, Tips and Variations:
- ADD SOME HEAT?- Add 1/4 tsp of Red Pepper Flakes to this recipe to add a little heat to this dish.
- PARCHMENT PAPER- You can spray your cooking sheet with non-stick spray or line it with aluminum foil. But, when roasting vegetables, I love to use parchment paper.
- VEGGIES GETTING TOO ROASTED?- Cooking this dish at 400 degrees should be a great way to get the vegetables tender inside and nice and roasted outside. But, if by chance they are looking a little burnt on the outside but you still need to cook them a little longer, you can cover them with aluminum foil to slow down the roasting.
- TRY TO KEEP EVERYTHING THE SAME SIZE– For even cooking, try to cut your Sweet Potatoes and Brussels Sprouts the same size. The bag of Brussels Sprouts that I got at the store had widely varying sizes. So some I just cut in half and some I had to cut into fourths.
- DO YOU NEED TO PARCOOK THE BACON?- I wasn’t sure about this, so I actually tried it both ways. I parcooked half of the bacon for 5 minutes at 400 degrees. I put this bacon on one side of my cooking sheet when I cooked the final dish. I put raw bacon on the other side. Obviously, the end result was that the precooked bacon turned out a little crispier. The raw bacon came out plenty cooked, just not as crispy. I really like crispy bacon, so I’d probably parcook it again. But you don’t absolutely need to.
I hope you enjoy this recipe for Roasted Brussels Sprouts and Sweet Potatoes. I’m definitely gonna bring this one to Thanksgiving Dinner this year!
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 1 lb Brussels Sprouts
- 1 Large Sweet Potato
- 1/4 Cup Olive Oil
- 4 Slice of Bacon
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Green Onions for Garnish
Instructions
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Preheat oven to 400 degrees.
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If desired, put bacon into oven for 5 minutes to parcook.
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Cut up Brussels Sprouts and Sweet Potatoes into evenly sized chunks. Layer onto Parchment Paper lined baking tray.
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Drizzle with olive oil.
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Mix together Garlic Powder, Onion Powder, Salt and Pepper. Sprinkle evenly over vegetables.
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Cut bacon into small, 1/2 inch pieces and place amongst the vegetables.
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Bake in the oven for 25-30 minutes, or until vegetables are tender and just starting to brown.
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Garnish with Green Onion or Parsley if desired.
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