Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes

A white bowl with roasted brussels sprouts, sweet potatoes and bacon

5 from 7 votes

Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes

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.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings: people

Calories: 305kcal

Author: Daniela Apostol

Ingredients

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)

Metric - US Customary

Instructions

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.

Notes

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 brussels sprouts and sweet potatoes, and roast for a further 40 minutes, until everything is cooked through.
If you add everything together from the beginning, 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.

Nutrition