Roasted Sweet Potatoes and Brussels Sprouts
Roasted Sweet Potatoes and Brussels Sprouts
This is a delicious way to serve sweet potatoes and Brussels sprouts.
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Ingredients
- 6 medium sweet potatoes (about 6 cups)
- ½ lb Brussels sprouts (about 2 cups)
- 6-8 slices bacon
- garlic salt
- rosemary
- olive oil
Instructions:
- You need approximately 1 cup of veggies per person, so you can vary the quantities of either vegetable as long as you have about that equivalent.Preheat the over to 425°.
- Wash, trim, and cube the sweet potatoes. Wash, trim, and halve the Brussels sprouts.
- Cut the bacon into 1-inch cubes.
- Spread the vegetables and bacon evenly on baking sheets, drizzle olive oil, garlic salt, and rosemary over them, and stir until everything is coated.
- Bake, flipping the veggies occasionally, until the veggies are soft and the bacon is crisp – about 35-45 minutes.
Notes:
Make Ahead: You can cut up the veggies early and store in the fridge in a bowl of water until time to use.
Variations: You could use a variety of vegetables as long as you keep a ratio of about 1 cup of veggies per person.
Diet: Gluten Free, Dairy Free, Egg Free
These were perfect.