This quick and easy dish delivers fall flavors that even picky eaters will love!
If you asked me to narrow down a few of my favorite veggies, Brussels sprouts would definitely top my list. They can be dressed up or down, and they bring so much texture, flavor, and color to the table. Pairing them with sweet potatoes seems perfectly natural, as those colorful spuds are also a favorite.
But this roasted sweet potatoes and Brussels sprouts with bacon recipe takes the flavor profile to the next level. Talk about complexity! You get the earthy sweetness of the taters, the mildly bitter nuttiness of the sprouts, the subtle depth of onions, and the smoky savoriness of the bacon—all roasted together in the sweet embrace of maple syrup! This dish is so deeply satisfying that it’s hard to believe it’s also pretty good for you.
Plus, it’s fast and easy to throw together on a weeknight. My partner and I love the way the mouthwatering aromas of roasting veggies and bacon help us mentally switch gears from work mode to relaxation mode. Whether you’re welcoming the fall season or looking for savory-sweet sides to please a picky eater, this dish is a real winner!
Are Roasted Sweet Potatoes And Brussels Sprouts With Bacon Healthy?
This recipe makes a wholesome, veggie-packed side or main dish with a moderate calorie count that fits well into most well-balanced diets. Sweet potatoes are high in fiber, potassium, and vitamin A, while Brussels sprouts are a great source of vitamin C, fiber, and antioxidants. Olive oil brings in some healthy fat, and the bacon contributes a bit of protein.
The sugar content is a bit high, but reducing the maple syrup or subbing in a sprinkle of cinnamon could help with that. You could also opt for turkey bacon to keep the dish on the lighter side. Make this a vegan-friendly dish by swapping the bacon for this savory Roasted Chickpeas Recipe.
How To Cut Brussels Sprouts
Preparing veggies to roast is important, as it can affect how well they cook. For this sweet potato and Brussels sprouts recipe, it’s best to have fairly uniformly sized vegetable pieces. Keep that in mind as you cube the potatoes.
Prep the Brussels sprouts by rinsing them well, trimming off the bottom end of each sprout, and discarding any wilted or discolored leaves. Then simply slice the sprouts in half vertically. You can quarter very large sprouts and leave teeny-tiny sprouts whole.
How Do I Store Leftovers?
Store leftover roasted sweet potatoes and Brussels sprouts with bacon in an airtight container in the fridge for up to 5 days. The veggies will soften slightly, but the flavors will remain delicious. You can also freeze this dish in a freezer-safe bag or container for up to 3 months—just make sure it has cooled to room temp before storing. Reheat with a little olive oil in a skillet over medium heat, in a single layer on a baking sheet in a preheated 350–400°F oven for 8 to 15 minutes, or in a single layer in your air fryer basket at 360°F for 3 to 5 minutes, shaking at the halfway point.
Serving Suggestions
This is my go-to recipe for fall family potlucks. It’s also a perfect Thanksgiving side dish. For your run-of-the-mill weeknight dinner, I like it with something simple like this Herby Air-Fryer Chicken Breast and some Dairy-Free Mashed Potatoes Without Milk. It’s also a great complement for Pan-Seared Salmon or Crock-Pot Pork Chops. Finish your meal with a dessert that’s equally autumn-themed, like this Sugar-Free, Low-Carb Keto Pecan Pie!
Ingredients
- 2 pounds sweet potatoes cut into 1-inch cubes, about 2 large sweet potatoes
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 1/2 cups onion roughly chopped
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- Salt and pepper to taste
- 4 strips thick-cut hickory-smoked bacon
Instructions
- Preheat oven to 400°F. Rub two large, rimmed baking sheets with olive oil. Cover a third rimmed baking sheet with tinfoil and place a wire rack on top of it.
- Place the cubed sweet potatoes, halved Brussels sprouts, and chopped onion in a very large bowl. Toss with the olive oil and maple syrup. Mix well, making sure all the vegetables are coated.
- Divide the veggies between the two oiled baking sheets. Spread them out in a single layer without overcrowding them. Sprinkle with salt and pepper.
- Lay the bacon strips on the wire rack.
- Place all three baking sheets in the oven. Bake for 15 minutes. Take them out and stir the veggies around. As you put them back in the oven, switch racks for more even cooking—moving the sheet that had been on the bottom to the top rack, etc.
- Bake for an additional 10-15 minutes, until the veggies are fork-tender and the bacon is crispy.
- Transfer all the veggies to a large bowl. Crumble the bacon over the veggies.
- Mix well and serve immediately.
Tips & Notes:
If you’re not making these for a HUGE family holiday gathering, you can easy half the recipe – it’s still the same cooking time!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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