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.