Roasted Brussels Sprouts and Sweet Potatoes

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These Roasted Brussels Sprouts with Sweet Potatoes are going to be a new favorite for your holiday table! Perfectly roasted brussels sprouts and tender sweet potatoes are drizzled with a sinful bacon and maple glaze, then topped with crispy bacon and pomegranate seeds for a little crunch. Even brussels spouts haters won’t be able to resist this delicious side dish!

Roasted brussels sprouts and sweet potatoes on a white serving dish.

Every holiday table needs some amazing side dishes, right?! Forget the ham and turkey! I am ALL ABOUT THE SIDE DISHES, people! Give me creamy mashed potatoes and gravy , yummy cranberry sauce, and these AMAZING crack green beans any day!!

This side dish combines two holiday faves: brussels sprouts and sweet potatoes. I am telling you, even brussels sprouts haters will go crazy over this dish with loads of crisp bacon and a bacon and maple glaze drizzled over the top! It’s sweet and savory perfection!

WHY YOU’LL LOVE THIS RECIPE

  • Easy recipe that’s perfect for a holiday dinner!
  • Super festive for the holiday season!
  • Addicting maple bacon glaze that will have everyone licking their plates!
  • Perfect for a casual holiday gathering or a fancy holiday meal!

RECIPE INGREDIENTS

You’ll need the following ingredients to make this amazing Sweet Potatoes and Brussels Sprouts Recipe:

Ingredients needed for brussels sprouts and sweet potatoes.

INGREDIENT NOTES

Rosemary: Fresh tastes SO much better in this dish, but you can also use dried if that’s all you have. Also see: 15 Best Substitutes for Rosemary.

Pomegranate Seeds: These are often sold by themselves, so you don’t have to buy a whole pomegranate and take out the seeds (messy). They are optional but add such nice crunch and color to this dish.

HOW TO MAKE BRUSSELS SPROUTS AND SWEET POTATOES: STEP BY STEP

Here are some quick visual instructions. Remember that full instructions with the exact ingredients will be in the recipe card below!

Step 1: In a large skillet, cook up your bacon pieces. Reserve some of the bacon grease to make the glaze!

Small bacon pieces frying in a black skillet.

Step 2: Toss brussels sprouts and sweet potatoes in olive oil, salt and pepper. Then, spread evenly onto a large baking sheet. Make sure brussels are CUT SIDE DOWN! Roast at 450°F for 20-25 minutes.

Uncooked brussels sprouts and sweet potatoes on a sheet pan.

Step 3: While veggies are roasting, make the glaze. Heat reserved bacon grease, maple syrup, rosemary and lemon juice over medium heat for 2-3 minutes.

Maple bacon glaze cooking in a black skillet.

Step 4: Drizzle roasted veggies with the glaze and garnish with cooked bacon pieces and pomegranate seeds.

Roasted brussels sprouts and sweet potatoes on a white serving dish.

RECIPE TIPS & TRICKS

  • Cut sweet potatoes into 3/4 inch pieces…if you cut them too small they will get soft before the brussels sprouts are finished cooking.
  • Use parchment paper or aluminum foil to line your baking sheet for easy clean up. I have found using silicone baking mats do not work as well for getting your brussels sprouts browned and crisp. You can also just place the veggies directly on the baking sheet.
  • Place brussels sprouts CUT SIDE DOWN for the best browning!

⭐️ CONFIDENCE TIP ⭐️
The secret to getting perfectly crispy, browned brussels sprouts? A hot oven. Make sure you are roasting your spouts at no less than 425°F!

STORAGE & REHEATING

  • Storage: Leftover brussels sprouts lose their crisp factor when stored too long, but that doesn’t ever stop me from digging into leftovers the next day! Store leftovers in an airtight container in the fridge. They will hold up pretty well for about 2 days.

  • Reheating: Reheat in the microwave, oven on air fryer! A few minutes in the air fryer crisps up the sprouts again nicely.
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Roasted brussels sprouts and sweet potatoes on a small white plate.

TOOLS FOR THIS RECIPE

Check out all of my kitchen essentials in my Amazon store!

Vegetable Peeler: Can’t go wrong with this one, it’s super sharp.

Perfect White Serving Dishes: Great for the holidays but great for casual dinners, too!

Baking Sheets: These are my favorites and have held up so well!

I hope you love these Roasted Brussels Sprouts with Sweet Potatoes! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Roasted Brussels Sprouts and Sweet Potatoes

Casey Rooney
These Roasted Brussels Sprouts with Sweet Potatoes are going to be a new favorite for your holiday table! Perfectly roasted brussels sprouts and tender sweet potatoes are drizzled with a sinful bacon and maple glaze, then topped with crispy bacon and pomegranate seeds for a little crunch. Even brussels spouts haters won't be able to resist this delicious side dish!
5 from 13 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 426 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 8 oz. bacon, chopped
  • 1 lb. brussels sprouts, halved
  • 1 large sweet potato, cut into about a 3/4 inch pieces
  • 2 tsp kosher salt or sea salt, divided
  • fresh black pepper, to taste
  • 1/2 cup maple syrup
  • 2 tsp fresh rosemary 1 tsp dried works, too but fresh is so much better!
  • 2 tsp lemon juice + zest of half the lemon
  • 1/4 cup pomegranate seeds (optional)

Instructions
 

  • Preheat oven to 450°F.
  • In a skillet over medium heat, cook bacon pieces until crisp (about 8-10 minutes). Transfer bacon to a paper towel lined plate and set aside. Leave about 2 tablespoons of the bacon grease in the skillet and discard the rest.
  • In a large bowl, toss brussels sprouts and sweet potatoes with olive oil, 1 tsp of salt and 1/2 tsp black pepper. Line a large sheet pan with parchment paper or aluminum foil. Spread veggies in single layer on the pan. For perfectly roasted brussel sprouts, make sure they are cooked CUT SIDE DOWN for perfect browning! Roast for 20-25 minutes until sprouts are golden brown and sweet potatoes are tender. (Note: Cook time will vary a bit depending on the size of your brussels sprouts).
  • While the brussels sprouts and sweet potatoes are in the oven, make the glaze. In the skillet with the reserved bacon grease, add maple syrup, rosemary and lemon juice. Cook over medium heat for 2-3 minutes until slightly thickened. Turn off the heat and stir in lemon zest.
  • Pour glaze over the cooked brussels sprouts and sweet potatoes and gently toss to coat. Sprinkle on reserved bacon and pomegranate seeds, if using, and enjoy this perfect holiday side dish!

Notes

Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
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Nutrition

Calories: 426kcalCarbohydrates: 39gProtein: 17.4gFat: 23gSaturated Fat: 6gCholesterol: 42mgSodium: 1675mgPotassium: 975mgFiber: 5gSugar: 17.5gCalcium: 62mgIron: 2mg
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Recipe Rating




13 Comments

  1. 5 stars
    This could easily be an all-in-one Thanksgiving main dish if you’re a vegetarian. The Brussels sprouts and sweet potatoes are perfectly crisp-tender and the accompanying flavors of bacon, maple, and rosemary are out-of-this-world delicious! I plan to make it all winter long!

  2. 5 stars
    Love the idea of roasting brussels sprouts and sweet potatoes together, and that maple glaze is everything!! Adding this recipe to our Thanksgiving menu for sure!

  3. 5 stars
    You’re right, this is the perfect side dish for a holiday table! It’s absolutely gorgeous and sounds amazing. I’ve already started to think about the holidays because I love to plan early and I’m putting this on my menu!

  4. 5 stars
    Absolutely love this! The maple and bacon create incredible flavors here with their sweet and salty contrast. Everyone loved this!

  5. 5 stars
    This would be such an awesome side dish for Thanksgiving dinner! Saving this for then. 🙂

  6. 5 stars
    Two of my favorites together for one delicious side! Not only is this easy to make but also a great addition to so many meals!

  7. 5 stars
    I already love brussels sprouts to begin with but this bacon glaze is everything!!! So delicious and I can even get my kids to eat their veggies with this dish!