Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels sprouts and sweet potatoes with bacon combine savory, sweet, and smoky flavors perfectly.

The crispy slightly caramelized Brussels sprouts and the tender sweet potatoes are enhanced by the salty notes of crispy bacon. This all adds up to a delectable symphony of taste and textures.

Brussel sprouts and sweet potatoes make a fantastic pairing due to their complementary flavors and textures. Sweet potatoes offer a natural sweetness and creamy texture, which contrasts beautifully with Brussels sprouts’ earthy, slightly bitter taste and crispy exterior.

When you add bites of salty, crisp, and chewy bacon to the dish, you’ve created something that your family will be asking you to make again and again.

Roasted Brussel Sprouts and Sweet Potatoes

You’ll need the following ingredients for this recipe:

• bacon slices, cut into 1-inch pieces
• Brussels sprouts, trimmed and halved
• sweet potatoes, peeled and chopped
• kosher salt, black pepper
• white balsamic vinegar

Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.

White potatoes can be substituted for the sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for the Brussels sprouts in this recipe.

Roasted Brussels Sprouts with Bacon

I like to cook bacon in the oven, both for how easy it is to do and for how much less mess there is to clean up later. Arrange the bacon in a single layer on a large baking sheet.

Bake at 425°F for about 10 minutes, until cooked through, but not yet crispy. Remove the bacon pieces from the sheet and set aside.

Place the sweet potatoes on the baking sheet and toss with a spatula to coat in the bacon grease. Spread the sweet potatoes across the sheet and roast for 20 minutes.

Roasted Sweet Potato and Brussels Sprouts

While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle with olive oil. Season well with salt and pepper.

When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet.

Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.

Add the partially cooked bacon to the baking sheet with the sweet potatoes and Brussels sprouts and roast for an additional 10-15 minutes.

The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender.

Drizzle with vinegar and toss to coat. Serve warm.

Brussels Sprouts and Sweet Potatoes

There is no end to the many ways you can cook and enjoy Brussel sprouts and sweet potatoes. They are two of my favorite vegetables and I cook each of them regularly.

Let’s start with the oh-so-basic baked sweet potato. There’s just nothing else quite like it. Loaded with flavor and good for you too, I’ve been tossing a couple of these potatoes in the air fryer at least once every week lately for my lunches.

And speaking of the air fryer, these light, crispy, and flaky air fryer Brussels sprouts chips are delightfully snackable and surprisingly satisfying. This is the snack you never knew you were missing. I’m hooked on them.

Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this breakfast skillet. I happily make and eat this for any meal of the day.

Fluffy sweet potatoes with crisp edges are tossed with crumbled bacon and drizzled with balsamic glaze to make these roasted sweet potato bites. And while you have that glaze out, Smashed Brussels sprouts with balsamic glaze are quite literally the candy of the vegetable world – it is not possible to eat just one.

Have you tried a shaved Brussels sprouts salad yet? Brussels sprouts, apples, cranberries, pecans, onion, and a bit of cheese are tossed together and drizzled with an apple cider vinaigrette to make this one.

Roasted Brussels sprouts with apples and bacon is another awesome combination that brings together sweet, savory, and salty goodness.

These roasted golden beets are a great side dish on their own and can be dressed up with a drizzle of balsamic or a bit of olive oil and herbs.

Irresistibly crispy and nutty sprouts are balanced with sweet and tender caramelized carrots in this recipe for roasted brussels sprouts and carrots.

Tender chunks of ham meld with earthy green beans and hearty potatoes in this super simple crockpot ham, green beans, and potatoes recipe.

Roasted Sweet Potatoes with Brussels Sprouts

These roasted Brussels sprouts and sweet potatoes with bacon combine savory, sweet, and smoky flavors perfectly.

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Cook Time: 1 hour hr

Total Time: 1 hour hr

Servings: 6

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Ingredients 

• ▢ 10 ounces bacon (8-10) slices, cut into 1-inch pieces
• ▢ 1½ pounds medium Brussels sprouts trimmed and halved, about 4 cups worth
• ▢ 2 medium sweet potatoes peeled and chopped into ½-inch pieces, about 4 cups worth
• ▢ ¾ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 tablespoon white balsamic vinegar

Instructions

• Preheat oven to 425°F. Arrange bacon in a single layer on a large baking sheet. Bake for about 10 minutes, until cooked through, but not yet crispy.
• Remove the bacon pieces from the sheet and set aside. Place the sweet potatoes on the baking sheet and toss with a spatula to coat in the bacon grease. Spread the sweet potatoes across the sheet and roast for 20 minutes.
• While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle with olive oil. Season well with salt and pepper.
• When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.
• Add the partially cooked bacon to the baking sheet with the sweet potatoes and Brussels sprouts and roast an additional 10-15 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender.
• Drizzle with vinegar and toss to coat. Serve warm.

Notes

Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.

White potatoes can be substituted for the sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for the Brussels sprouts in this recipe.

Nutrition

Calories: 366kcal · Carbohydrates: 26g · Protein: 5g · Fat: 24g · Saturated Fat: 8g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 10g · Cholesterol: 25mg · Sodium: 432mg · Potassium: 698mg · Fiber: 7g · Sugar: 6g · Vitamin A: 11543IU · Vitamin C: 98mg · Calcium: 71mg · Iron: 2mg

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