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.