These quick and easy, 5 ingredient Oven Roasted Maple Bacon Brussels Sprouts are a healthy, gluten free and paleo fall side dish!
Course Side Dish
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
2LbsSweet Potatocut into 1 inch cubes (about 2 large sweet potatoes)
1 1/2LbsBrussels Sproutstrimmed and halved *
1 1/2CupsOnionroughly chopped
3TbspPompeian Robust Olive Oil
Salt and Pepper
4Strips thick-cut Hickory smoked bacon
Preheat your oven to 400 degrees and rub two large rimmed baking sheets with Olive oil. Additionally, cover another rimmed baking sheet with tinfoil and lay a wire rack on top of it.
Place the cubed sweet potatoes, halved Brussels Sprouts and chopped onion in a very large bowl and toss with the Olive oil and maple syrup. Really make sure to mix well so all the vegetables are coated.
Divide the veggies between the two oiled baking sheets, spreading out in a single layer, and trying not overcrowd the veggies. Sprinkle with salt and pepper.
Place the bacon on top the wire rack.
Place all the sheets in the baking tray (you'll need to put one of the trays on the bottom rack of the oven) and bake for 15 minutes. After 15 minutes, stir around the veggies and swap the tray from the bottom rack with one of the top racks, for even cooking. Bake an additional 10-15 minutes until the veggies are fork tender and the bacon is crispy.
Transfer all the veggies into a large bowl and crumble the bacon over top.
Mix well and DEVOUR.
*weight is before trimming, you will end up with about 1 lb of Brussels Sprouts once they are trimmed) 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!