My resolutions this year include drinking lots of water and making more dinners with less processed food. Needless to say I have been putting a lot of effort into upping my game in the weekday and Sunday night dinner department.
Since it is winter and oh so cold out I really have been craving and making lots of roasted vegetable dishes. So simple and delicious and 1 pan clean up!! Woo-hoo!
This dish in particular came about last week when I all I had left to go with the chicken for dinner was brussel sprouts, sweet potatoes and onions. I had remembered roasting them altogether awhile back but I couldn’t remember the oven temperature or cooking time that I used so I googled “roasted brussel sprouts and sweet potatoes.” Really crazy stuff I know. Anywho, Reeni’s recipe from Cinnamon Spice and Everything Nice came up and her recipe had BACON in it. BAM! Mind BLOWN. Honestly the addition of bacon to this dish is so amazing I don’t even know where to begin.
You need this recipe in your life, it is delicious. If your kids (or husbands?!) don’t like brussel sprouts or sweet potatoes this may change their mind!! My husband is not a fan of sweet potatoes but LOVED this dish. Make it!!
Plus your whole kitchen will smell like bacon…perfect on a cold winter day…it is just wonderful deliciousness!!! While this is a great addition to any weeknight or Sunday dinner it is also perfect for holidays. You can prep the whole dish ahead of time and it will sit nicely until it is ready to be popped into the oven last minute. And your house will smell like bacon!! Your family and guests will love you!!
These are the ingredients you will need…
Then clean, peel, slice and cube your sweet potatoes.
Clean and chop off the ends of your brussel sprouts…
Slice your bacon…
Place all the veggies on a baking sheet and place in the oven for 15 minutes…
Then add the bacon and bake for another 15 minutes…voila!
- 2 sweet potatoes - peeled and cut into 1 inch cubes
- 1 bag of brussel sprouts - approximately 17 oz or 3 cups
- 4 slices of bacon - cut into slabs approximately 1/2 inch by 1 inch
- 1+ cups of chopped onions (I used precut)
- 4 to 6 TBS of olive oil (I use 6)
- 1/2 tsp dried thyme
- garlic salt to taste
- 1. Preheat the oven to 400 degrees.
- 2. Clean, peel and cube the sweet potatoes into 1 inch cubes. Set aside.
- 3. Clean and chop the ends off the brussel sprouts. Set aside.
- 4. Chop the onions.
- 5. Pour all the chopped ingredients into a gallon zip lock bag, add the olive oil, thyme and season with garlic salt. Mix altogether.
- 6. Pour the veggies out onto a cookie sheet lined with parchment paper.
- 7. Cook veggies for 15 minutes. While the veggies are in the oven chop the bacon (mine are approximately 1/2 inch by 1 inch slabs). Set aside.
- 8. When the 15 minutes are up, take the veggies out of the oven and sprinkle the bacon over the dish.
- 9. Pop the veggies and bacon back in the oven for another 15 minutes.
- 10. Serve and ENJOY! YUM!!
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