Steve found this recipe on http://www.foodfaithfitness.com and it’s simple, easy and tasty! I have really come to love sweet potatoes and Brussels sprouts this past year and this dish brings out the best of those vegetables. I don’t eat pork, so my portions didn’t have any bacon, but Steve said it really emphasized the dish. The recipe makes quite a lot, so if you don’t think you want leftovers, I recommend cutting the recipe in half. I’ve been eating this for 3 days straight now with meals and it’s still delicious! This dish will definitely remain in our rotating recipe file.
- 2 Lbs Sweet Potato, cut into 1 inch cubes (about 2 large sweet potatoes)
- 1 1/2 Lbs Brussels Sprouts, trimmed and halved *
- 1 1/2 Cups Onion, roughly chopped
- 3 Tbsp Pompeian Robust Olive Oil
- 3 Tbsp Maple Syrup
- Salt and Pepper
- 4 Strips thick-cut Hickory smoked bacon
- Place the cubed sweet potatoes, halved Brussels Sprouts and chopped onion in a very large bowl and toss with the Olive oil and maple syrup. Really make sure to mix well so all the vegetables are coated.
- Divide the veggies between the two oiled baking sheets, spreading out in a single layer, and trying not overcrowd the veggies. Sprinkle with salt and pepper.
- Place the bacon on top the wire rack.
- Place all the sheets in the baking tray (you’ll need to put one of the trays on the bottom rack of the oven) and bake for 15 minutes. After 15 minutes, stir around the veggies and swap the tray from the bottom rack with one of the top racks, for even cooking. Bake an additional 10-15 minutes until the veggies are fork tender and the bacon is crispy.
- Transfer all the veggies into a large bowl and crumble the bacon over top.
- Mix well and DEVOUR.
If you’re not making these for a HUGE family holiday gathering, you can easy half the recipe – it’s still the same cooking time!