Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes, a delicious and healthy side dish for your Thanksgiving or Christmas dinner. Super easy to make, and super flavourful, this dish has a festive touch. Only one tray needed, to save you time and effort. A family-favourite side.
Thanksgiving is just around the corner, and not long till Christmas either. No time to wonder where the year has gone, there is so much preparation to do for the two big holidays. And since Thanksgiving comes first, I'm sure all those pumpkin goodies have already been carefully selected for the day.
Turkey is everybody's favourite, although I never say no to the good old Roast Chicken either, especially if, like me, you don't have a large family to cook a whole turkey for.
And what does a good roast need most? A good side dish, of course. And here is the thing, love them, or have them, Brussels sprouts must be the most popular veggies at this time of the year.
Not sure why the hate towards all green veggies, but yeah, they are not really on a favourite veggie list. If kids look funny at brussels sprouts, this combo of sprouts and sweet potatoes, topped with yummy bacon and glazed with maple syrup might make them change their mind.
HOW TO ROAST BRUSSELS SPROUTS WITH BACON AND SWEET POTATOES
Surely, the easiest way to cook sprouts them would be boiling for about 10 minutes until tender, but you would never get the same depth of flavours you get from roasting. And since the prep is minimal, and all you have to worry about is ONE PAN TO CLEAN AFTER, it only makes sense to go for the roasting option.
The sweet potatoes, for instance, get a lovely caramel-like taste, enhancing the natural sweetness at the same time. Plus, roasting the bacon at the same time with the veggies brings extra flavour, and if you add a bit of maple syrup, or even honey, you know the dish can't get any better.
Of course, you can throw in any other veggies, like shallots, carrots, some cloves of garlic, and even sprinkle some parmesan over when you get them out of the oven.
- first, spread the bacon lardons or bacon slices over a roasting tray, and pop in the oven for 10 minutes until slightly cooked
- add the chopped veggies drizzled with olive oil, maple syrup and seasoned with salt, pepper and herbs
- roast for a further 40 minutes or until the veggies are tender
TIP AND TRICKS FOR PERFECT ROASTED VEGGIES
A few tips here to get the most of your roasted brussel sprouts dish. Make sure the oven is well preheated before adding the bacon first. The bacon will release quite some fat, I used bacon lardons, but you can also use a few rashes of bacon and chop them up.
After 10 minutes, add the maple coated brussel sprouts and sweet potatoes, and roast for a further 40 minutes, until everything is cooked through. If you add everything together from the beggining, the veggies will become too greasy from the fat released by the bacon, which is why I prefer partially cooking the bacon first, then add some olive oil to the veggies.
It's a lot healthier this way, and a lot lighter too. If you want to cook Brussel sprouts in a different way, why not try the Brussels Sprout Casserole with Chicken and Walnuts? It's absolutely amazing, and super easy to make too.
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Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes, a delicious side dish for you Thanksgiving or Christmas dinner. Super easy to make, and super flavourful, this dish has a festive touch. Only one tray needed, to save you time and effort. A family-favourite side.
- 2 medium sweet potatoes
- 2 cups Brussels Sprouts
- ⅔ cup bacon lardons
- 1 tablespoon olive oil
- 2 tablespoon maple syrup
- ¼ teaspoon salt
- ½ teaspoon dried mixed herbs (thyme, rosemary, basil, oregano, marjoram)
Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
Scatter the bacon lardons on a large baking tray, and pop in the oven for 10 minutes.
Peel and chop the sweet potatoes into chunks, then trim the brussels sprouts and remove the first outer layers. Cut into half lengthwise.
Add the olive oil, maple syrup, salt and herbs, and toss well.
After 10 minutes, add the veggies to the tray.
Roast for a further 40 minutes until cooked through and tender, mixing occasionaly to ensure even roasting.