Oookay, have you hopped on the roasted Brussels sprouts train yet? I tried to jump on it a few years ago, but was scarred by the pungent aroma of the Brussels sprouts’ after taste. Generally, all veggies are my friend, so I knew I had to crack this aversion. This recipe has all the right flavors to overcome the pungent Brussels sprouts and tastes amazing. It’s easy to make and gives you some hands free time while it all cooks in the oven. See the recipe below and try it out for yourself!
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Let’s get cooking!
The steps:
- First, preheat your oven to 425F (218C).
- Cook the bacon on a parchment lined pan first.
- While the bacon is in the oven, prep the rest of your produce. Diced sweet potatoes, halved Brussels sprouts, and diced onion will go in a large mixing bowl, while chopped walnuts and diced pears will be set aside.
- Once it’s cooked, remove the bacon from the pan onto a cutting board. Carefully pour the hot bacon grease over the sweet potato mixture.
- Chop the bacon and then add it to the bowl as well.
- Season what’s in the large mixing bowl with maple syrup, salt, pepper, and garlic powder.
- Spread this mixture evenly between two baking pans lined with parchment paper. One of them should be the pan you just used to cook the bacon.
- The total cook time will be about 25-35 minutes. Put the pans in the oven and let the food roast until there are 10 minutes left.
- At that 10 minute mark, open the oven, pull out the pans, sprinkle the pear and walnuts evenly over the pans, and then put back in the oven until time is done.
- Your meal is ready when the sweet potatoes are fork-tender. Emjoy!
Substitutions:
- White sweet potatoes can be used instead of the normal orange sweet potatoes.
- You can use honey in place of maple syrup, just know the taste will be slightly different.
- Yellow or white onion can replace the red onion.
- Turkey bacon can be used in place of pig bacon.
- To make this nut free, you can either omit the walnut or replace it with a seed, such as pumpkin seeds. Seeds will bake faster, so toss them around the pan after it’s all done.
Recommended kitchen items:
- Veggie chopper. It’s used and loved in my kitchen. In this recipe I used it to cube the sweet potatoes and onions.
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
- Mora ceramic dinner plates. These are just lovely plates. I love how they look, how they’re made, and I love the mission behind Mora. We use them daily.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Easy Maple Roasted Brussels Sprouts, Bacon, And Sweet Potatoes
(Paleo, GF, DF, Soy free, Egg free, Nut free option)
Ingredients
- 12 oz bacon (1lb works as well)
- 2 large sweet potatoes diced (~3 cups)
- 1½ lbs Brussels sprouts halved
- ½ red onion diced (~½ cup)
- 3 Tbsp pure maple syrup
- 1 Tbsp garlic powder
- 2 tsp salt or to taste
- pepper to taste
- 1 cup walnuts chopped (omit to make nut free)
- 2 whole pears cubed
Instructions
- Preheat your oven to 425 degrees Fahrenheit (218 C) and line 2 baking sheets with parchment paper.
- Lay the strips of bacon on one of the pans and cook it in the oven until it is done, about 10-20 minutes, depending on the thickness of your bacon.
- While the bacon is cooking, prep the rest of the produce. Add the diced sweet potatoes, halved Brussels sprouts, and diced onion to a large mixing. Set the diced pears and chopped walnuts to the side.
- When the bacon is done, transfer it to your cutting board, and then carefully pour the hot bacon grease over your sweet potato mixture.
- Chop the bacon, add it to the bowl, and then toss everything with the maple syrup, garlic powder, salt, and pepper.
- Split the mixture between the two lined pans and roast them in the oven for 25-35 minutes.
- When there are 10 minutes left, sprinkle pears and walnuts evenly between the two pans and continue roasting until time is done.
- Your meal is done when the sweet potatoes are fork-tender.
Notes
*Store leftovers in an airtight container if the fridge for about 3 days.
