Roasted Brussels Sprouts with Sweet Potatoes and Bacon sweetened with maple syrup is a great combination and makes an ideal holiday side dish.
Brussels Sprouts as a side dish at the holidays has always been a tradition for me, but I haven’t cooked at Thanksgiving for years, since we spend it with my husband’s family and we always eat at “the club.” Fortunately, Brussels Sprouts are usually served at the Thanksgiving lunch buffet.
Unlike many holiday side dishes, this one is actually good for you, so feel free to load up your plate with it.
I know many people don’t like Brussels Sprouts, but it may be because they’ve only had them boiled. If they haven’t tried them roasted, they may change their minds. I like them boiled or roasted myself, and prefer them plain without anything on them.
My husband usually complains when I cook Brussels sprouts at home, so I was surprised when he ordered them as a side at a fancy restaurant recently and actually ate them.
The maple syrup makes the sprouts a little sweet and caramelized and the bacon adds a little smokiness. The sweet potatoes are pretty sweet already, so I cut back on the amount of maple syrup to one tablespoon, add more if you want it sweeter.
You could get fancier and add some dried cranberries and pecans if you want to get really festive.