Roasted Sweet Potatoes with Brussels Sprouts

Name: Roasted Sweet Potatoes with Brussels Sprouts
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 10 ounces bacon, (8-10) slices, cut into 1-inch pieces; 1 1/2 pounds medium Brussels sprouts, trimmed and halved, about 4 cups worth; 2 medium sweet potatoes, peeled and chopped into 1/2-inch pieces, about 4 cups worth; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon white balsamic vinegar

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 8

Cost: $2.84 /serving

Author : Mary Younkin

roasted brussel sprouts

Roasted Sweet Potatoes with Brussels Sprouts

Ingredients

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10 ounces bacon, (8-10) slices, cut into 1-inch pieces1 1/2 pounds medium Brussels sprouts, trimmed and halved, about 4 cups worth2 medium sweet potatoes, peeled and chopped into 1/2-inch pieces, about 4 cups worth3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon white balsamic vinegar

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Instructions

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Step 1

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. Bake for about 10 minutes, until cooked through, but not yet crispy.

Step 2

Remove the bacon pieces from the sheet and set aside. Place the sweet potatoes on the baking sheet and toss with a spatula to coat in the bacon grease. Spread the sweet potatoes across the sheet and roast for 20 minutes.

Step 3

While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle with olive oil. Season well with salt and pepper.

Step 4

When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.

Step 5

Add the partially cooked bacon to the baking sheet with the sweet potatoes and Brussels sprouts and roast an additional 10-15 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender. Serve warm.