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Roasted Sweet Potatoes and Brussels Sprouts

This is a delicious way to serve sweet potatoes and Brussels sprouts.
5 from 1 vote
Course: Side Dish
Cuisine: American
Servings: 8
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Print Recipe

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