Simple Roasted Brussel Sprouts and Sweet Potatoes With Bacon

Brussel sprouts and sweet potatoes are two of my favorite veggies. When they are combined with bacon, it literally can't get any better.

Most people who say they don't like brussel sprouts haven't eaten them cooked the right way. THIS is the right way. Luckily my husband and kids love them so I get to make them as often as I want! 🎉

This particular recipe with brussel sprouts and sweet potatoes is especially good in the fall. They are in season right now and you can find them in almost any grocery store.

So, how do you make this yummy side dish? Read on my friends!

• Brussel sprouts: you can find these in the refrigerated produce section of your grocery store
• Sweet potatoes: These will be with the other potatoes in the produce section as well. I like sweet potatoes instead of Yukon or another variety because the sweetness balances out the bitterness of the brussel sprouts. Potatoes also absorb salt so the bacon (which is naturally salty) won't overwhelm the dish.
• Bacon: I recommend using thick cut bacon here so you can have nice big chunks. If you can find pancetta, that would also be perfect. If you only have thin-sliced, there's no need to worry, it will taste great all the same!
• Balsamic vinegar: The acid in balsamic vinegar also helps balance the bitterness of the brussel sprouts. (Substitute maple syrup for a yummy sweet alternative.)
• Red pepper flakes: This adds a bit of spice that just amps up this already flavorful dish.
• Cracked black pepper: A little cracked black pepper helps polish off an already well-rounded meal. I would avoid adding any additional salt since the bacon is already salty and you don't want to over salt.
• Olive Oil: A little extra fat is needed to get the brussel sprouts and sweet potatoes crispy.

1. Heat the oven to 400° F.
2. Slice off the ends of the brussel sprouts, peel away one layer of leaves, and cut it in two pieces. Place them in a large bowl.
3. Peel the sweet potato and chop it into 1-inch pieces. Place the pieces in the bowl with the sprouts.
4. On a separate cutting board slice the bacon into ¼-inch pieces and add them to the bowl.
5. Pour the olive oil, balsamic vinegar, red pepper flakes, and cracked black pepper in the bowl and mix it all together.
6. Spread this out on a large sheet pan and place on the middle rack of the pre-heated oven. Cook for 30 minutes. Drizzle a little more balsamic vinegar on top before serving.

**Pro tip: It's done cooking when the sweet potatoes are soft all the way through and the brussel sprouts are tender on the inside and crispy on the outside. You don't need to continue cooking if the veggies are cooked and the sprouts are burning. Burnt brussel sprouts = bitter brussel sprouts. **

The goal is to have a balanced dish. The brussel sprouts are naturally bitter and the bacon is salty. The addition of sweet potatoes and balsamic vinegar creates a harmonious and beautiful bowl.

I want to give you a few variations on this dish. There are endless options but here are a couple of my favorites.

• Brussel sprout and sweet potato skillet: You can make this in a skillet instead of roasting it if you want. If you do this, I recommend using medium-high heat and browning the veggies first. Then put a lid on the top to soften them all the way through.
• Brussel sprout and sweet potato hash: My favorite way to make this into a hash is to make it in a skillet, throw in some washed and sliced leeks, and add a couple of whole eggs right to the top. Put the lid on to cook the veggies and eggs all the way through. Voilá!

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If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.