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.

Print Recipe
Roasted Brussels Sprouts with Sweet Potatoes and Bacon
Roasted Brussels Sprouts with Sweet Potatoes and Bacon sweetened with maple syrup is a great combination and makes an ideal holiday side dish.
Roasted Brussels Sprouts with Sweet Potatoes and Bacon recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Roasted Brussels Sprouts with Sweet Potatoes and Bacon recipe
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Peel and cube the sweet potatoes and place in a bowl along with the garlic and bacon.
  3. In a small bowl, whisk the maple syrup, olive oil, salt and pepper and pour over the vegetables. Toss to coat.
  4. Spread the mixture evenly onto a baking sheet and bake for about 30 minutes or until the sprouts are crispy and the sweet potatoes are soft. Stir a few times while cooking.
Want to Share?Print this pageShare on FacebookPin on PinterestTweet about this on Twitter

Sign up for a Free Paleo Smoothie Guide

Subscribe and receive recipes, health tips, and more!

You have Successfully Subscribed!