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. . .
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.
- 1 container fresh baby or regular brussels sprouts (about 12 ounces)
- 2 big sweet potatoes, peeled and cubed
- extra-virgin olive oil
- ½ teaspoon dried thyme
- sea or kosher salt and fresh black pepper
- 4 slices bacon
- 2 - 3 tablespoons fresh grated Parmesan cheese
- Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan generously with olive oil.
- 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.
- 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.
- Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are lightly 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.
- Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.