Go Back Email Link
–+ servings

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!
4.96 from 22 votes
Print Recipe Pin Recipe
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.
Save this recipe form

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Nutrition

Calories: 426kcalCarbohydrates: 39gProtein: 17.4gFat: 23gSaturated Fat: 6gCholesterol: 42mgSodium: 1675mgPotassium: 975mgFiber: 5gSugar: 17.5gCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!