Roasted Brussels Sprouts, Sweet Potatoes and Bacon

Roasted Sprouts and Sweet Potatoes with Bacon

Roasted brussels sprouts, sweet potatoes, bacon and a sprinkling of Parmesan 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 and cheese changes everything. While milkshakes bring boys to the yard. . . bacon brings everyone to the yard. You, me, the neighbor kids. . .

Roasted Sprouts, Sweet Potatoes & Bacon

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 and Parmesan cheese lends them the salty balance they crave.

You need these in your life because they are completely unforgettable and totally crave-able in a way vegetables have never been before. They will easily steal the show from any entree.

Pinky swear.

Roasted Brussels Sprouts & Sweet Potatoes

Roasted Brussels Sprouts, Sweet Potatoes and Bacon

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings

Roasted Brussels Sprouts, Sweet Potatoes and Bacon

Roasted brussels sprouts, sweet potatoes, bacon and Parmesan come together in irresistible ways to make this delicious side dish.


1 container fresh baby or regular brussels sprouts (about 12 ounces)
2 big sweet potatoes, peeled and cubed
extra-virgin olive oil
1/2 teaspoon dried thyme
sea or kosher salt and fresh black pepper
3 slices bacon
2 - 3 tablespoons fresh grated Parmesan cheese


  1. Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan generously with olive oil.
  2. Remove any tough outer leaves from the brussels sprouts and slice them in half, unless you are using baby ones, in that case leave them whole. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil - about 2 tablespoons, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.
  3. Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread them out in one layer on the baking sheet and drizzle again lightly with olive oil.
  4. Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are lightly browned.
  5. 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.
  6. Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

 This post was updated on Nov. 19 2013.


  1. Abigail says

    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.

  2. M L says

    How many brussel sprouts are in a “container”? I can only purchase mine in bulk. Sounds delish!

    • Reeni says

      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.

  3. Liz says

    I’m not much of a cook (read: terrible at it), but I was able to make this with your directions. My friend made this first and I loved it so much I asked her for the recipe. Thanks so much for sharing! Its delicious.

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