Get ready to transform ordinary vegetables into a mouthwatering masterpiece that will have everyone at your dinner table begging for seconds! This Easy Roasted Brussels Sprouts with Sweet Potato, Bacon, and Almonds recipe is about to become your new go-to side dish that combines crispy, caramelized vegetables with the irresistible crunch of bacon and toasted almonds. Prepare to elevate your cooking game with this simple yet incredibly delicious recipe that proves healthy eating can be absolutely spectacular!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1 large sweet potato, diced
- 4 slices bacon, chopped
- 1/2 cup sliced almonds
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash Brussels sprouts thoroughly under cold running water. Trim off the stem ends and slice each sprout in half lengthwise, ensuring they are clean and uniform in size.
- Peel the sweet potato and cut into 1/2-inch uniform cubes to ensure even roasting. Try to keep the cubes approximately the same size for consistent cooking.
- In a large mixing bowl, combine halved Brussels sprouts and diced sweet potato. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss ingredients to ensure even coating.
- Chop bacon into small 1/4-inch pieces. Sprinkle bacon pieces over the vegetable mixture and toss again to distribute evenly.
- Spread the vegetable and bacon mixture in a single layer on the prepared baking sheet. Ensure vegetables are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- During the last 5 minutes of roasting, sprinkle sliced almonds over the vegetables to toast them lightly.
- Remove from oven when vegetables are golden brown, crispy on the edges, and the bacon is cooked and slightly crisp.
- Let the dish rest for 2-3 minutes after removing from the oven. Transfer to a serving platter and serve hot as a delicious side dish.
Tips
- Space is Key: Don't overcrowd your baking sheet! Give your vegetables room to breathe, which ensures they roast and caramelize instead of steaming.
- Cut Uniformly: Chop your sweet potatoes and Brussels sprouts into similar-sized pieces to guarantee even cooking.
- High Heat is Your Friend: The 425°F temperature is crucial for achieving those crispy, golden-brown edges that make this dish so addictive.
- Bacon Placement Matters: Distribute bacon pieces evenly to ensure every bite gets that perfect smoky flavor.
- Timing the Almonds: Adding almonds in the last 5 minutes prevents burning and gives them a perfect light toast.
- Pat Dry for Crispiness: If your vegetables are wet, pat them dry before roasting to help them crisp up beautifully.
- Don't Skip the Toss: Stirring halfway through cooking ensures even browning and prevents any pieces from burning.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 10g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
