Take-out Tuesday, Rainbow Roasted Sweet Potatoes & Brussels Sprouts with Bacon, Cranberries and Pecans

This dish sounds fancy,

and it is a company and holiday worthy side dish,

but it is easy enough to make any night of the week,

and it also can be eaten as a main dish meal!

Trim and halve the Brussels sprouts,

cut the sweet potato into cubes {peeled or unpeeled}

and lay them out on a sheet pan in between slices of thick bacon

Drizzle vegetables with olive oil and season with salt and pepper

Roast at 400 degrees for 15 minutes and check bacon,

return to oven and check every 2-3 minutes until bacon is crisp,

removing slices to paper towels when they are done.

Vegetables are done when potatoes are soft

and sprouts have begun to char,

25-30 minutes depending on size

Drain vegetables on paper towels

Now all you have to do is break bacon into 1 inch pieces,

toss vegetables with maple, bacon, pecans and cranberries,

serve and enjoy!

A wonderful combination of textures and flavors,

plus a rainbow of color!

Rainbow Roasted Sweet Potatoes & Brussels Sprouts with Bacon, Cranberries and Brown Sugar Pecans

A delicious combination of flavors and textues make this a perfect holiday side dish, but it's easy enough to make any day of the week!
Prep Time 10 minutes
Roasting time 30 minutes
Course Side Dish
Cuisine American
Servings 4


  • 1 large sweet potato
  • 12 Brussels sprouts
  • 4-6 slices thick cut bacon
  • 1 cup dried cranberries
  • 1 cup brown sugar pecans* {see notes}
  • olive oil
  • salt & pepper
  • real maple syrup


  • Preheat oven to 400 degrees F
  • Cut potato into 1 inch cubes {peeled or unpeeled}
  • Trim stems from sprouts and cut in half
  • Line a rimmed baking sheet with parchment paper and place bacon strips on paper, spaced evenly apart
  • Place prepared vegetables in between bacon strips
  • Drizzle sprouts and potatoes with olive oil and season with salt and pepper
  • Place pan in oven and set timer for 15 minutes
  • Check bacon, and remove any strips as they are cooked through and crispy
  • Return pan to oven and check every 2-3 minutes. As bacon is done, remove to paper towels. Continue roasting vegetables for 25-30 minutes or until potatoes are soft and sprouts begin to char
  • Drain vegetables on paper towels and turnout into a bowl or serving platter. Drizzle with maple syrup. Toss with cranberries, bacon torn into small pieces and pecans. Serve immediately or keep warm until serving


Brown sugar pecans:
Melt 1 Tablespoon butter in skillet with a drizzle of olive oil.  Add pecans and sprinkle liberally with brown sugar and kosher salt.  Cook over medium heat, stirring often until sugar melts and begins to caramelize, about 5 minutes.  Watch carefully so pecans don’t burn.  Turn out onto a piece of parchment, foil or wax paper to cool.  Store pecans in a lidded jar
**maple syrup, use just a touch or more if you want a sweeter, more pronounced flavor
Keyword bacon, Brussels sprouts, cranberries, easy side dish, holiday, pecans, roasted vegetables, sweet potatoes, Thanksgiving

Special enough for the holidays,

but easy enough for any time!

I will be joining these fabulous parties and blogs:

  Sundays on Silverado  Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creatively Crafty

Thursday Favorite Things    Creative Cumpulsions Meal Plan Monday

23 Responses to “Take-out Tuesday, Rainbow Roasted Sweet Potatoes & Brussels Sprouts with Bacon, Cranberries and Pecans”
  1. Debra CANTALES says:

    Jenna, my mouth is watering!

  2. Martha says:

    Yummy! I just tried a new recipe a few weeks ago that is exactly like this but also has diced chicken in it for a main dish casserole.

  3. This is definitely a holiday side dish! Love the different textures and colors!

  4. Jenna, this looks delicious and so perfect for Thanksgiving or any season. Thank you for sharing! Have a wonderful Tuesday!

  5. This will probably definitely be on the TG menu. It would even be good with just the sweet potatoes if we can’t get good brussels sprouts.

  6. Kitty says:

    I like how this dish all cooks together in the one pan! It’s a pretty color combo, too!

  7. lghiggins says:

    What a delicious looking dish. So many healthy ingredients and bacon for a punch of flavor. Who doesn’t like bacon? Thanks for sharing this recipe.

  8. Mary says:

    All favorite flavors for us and so pretty too! ♥

  9. Nancy says:

    Oh my goodness! I’m adding this to my recipe box! Yum!

  10. thefrenchhutch says:

    A great dish especially for this holiday week. Yummy…….

  11. Miz Helen says:

    Thanks so much for sharing with us at Full Plate Thursday, 511. We will be live for our special Thanksgiving Edition on Tuesday this week, be sure and stop by! Hope you have a very special Thanksgiving!
    Miz Helen

  12. Marge says:

    I made these for Thanksgiving and they were a big hit. I’ll definitely make this again. Thank you for sharing the recipe.

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