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.