Roasted Brussels Sprouts and Sweet Potatoes
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!
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
- Prep: Preheat oven to 450°F. Line a large sheet pan with parchment paper or aluminum foil and side aside.
- Cook bacon: 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.
- Roast vegetables: In a large bowl, toss brussels sprouts and sweet potatoes with olive oil, 1 tsp of salt and 1/2 tsp black pepper. Spread veggies in single layer onto the prepared baking sheet. 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).
- Make the glaze: 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.
- Finish: Remove veggies from the oven and place in a large bowl or serving dish. Pour the glaze over the cooked brussels sprouts and sweet potatoes and gently toss to coat. Sprinkle on reserved bacon and pomegranate seeds and serve right away.
Notes
Tip: 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.
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 426kcalCarbohydrates: 39gProtein: 17.4gFat: 23gSaturated Fat: 6gCholesterol: 42mgSodium: 1675mgPotassium: 975mgFiber: 5gSugar: 17.5gCalcium: 62mgIron: 2mg
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