Roasted brussels sprouts, sweet potatoes and bacon come together in irresistible ways to make this delicious side dish. A side dish that may raise an eyebrow from even the most stubborn sprout hater.
At least I like to think so. Only because I was once one of them adamant haters. I’m still not a lover, but I’m halfway there.
Roasting the little cabbage heads and covering them with bacon changes everything. While milkshakes bring boys to the yard. . . bacon brings everyone to the yard.
A simple treatment consisting of copious amounts of extra-virgin olive oil, thyme, sea salt and fresh black pepper help caramelize them to a beautiful brown color with fantastic flavor. The naturally sweet potatoes counteract the bitterness of the sprouts and the crispy, chewy bacon lends them the salty balance they crave.
This is my entry for Side Dish Saturdays, a weekly event I started to bring more attention to side dishes and give them the respect and love they deserve.
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The link must be a side dish; no soups or recipes with meat/poultry. Old posts are ok but. . .
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Roasted brussels sprouts, sweet potatoes and bacon come together in irresistible ways to make this delicious side dish.
Ingredients
Instructions
- Preheat oven to 400 degrees F. Grease a large baking sheet or pan with olive oil.
- Remove any tough outer leaves from the brussels sprouts and slice them in half. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.
- Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread out them out on baking sheet and drizzle again lightly with olive oil.
- Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are browned.
- Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
- Sprinkle bacon over cooked vegetables, toss well and serve.




















How many brussel sprouts are in a “container”? I can only purchase mine in bulk. Sounds delish!
Maybe about a half a pound? This is the kind of recipe you don’t need to worry if you add a little extra of this or that. . . it should still turn out wonderfully.
I’m going to make this with butternut squash instead of sweet potatoes. I’ll let you know how it worked out.
Thanks for posting.
Your changes sound delicious! Thanks for making it!
Tryin this dish ofr my Christmas dinner party this weekend. Just wondering if you could use frozen sprouts. Not sure if I can get fresh ones in my area! Thanx
I think frozen sprouts would work out fine Rosee! Thaw them out first.
Sprouts are hated by so many, but not by me. I love how you prepared them. How can you go wrong with bacon and sweet potatoes….I am definitely trying this. Bravo!