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
Ingredients
- 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
Instructions
- 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
Notes
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
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Jenna, my mouth is watering!
Ha, yes, it is really good 🙂
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.
What a great addition, thanks Martha!
This is definitely a holiday side dish! Love the different textures and colors!
Thank you Dorothy 🙂
Jenna, this looks delicious and so perfect for Thanksgiving or any season. Thank you for sharing! Have a wonderful Tuesday!
Thank you Pam, I love this combo!
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.
Yes, it definitely would or you could sub broccoli!
I like how this dish all cooks together in the one pan! It’s a pretty color combo, too!
Thank you Julie, it is yummy 🙂
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.
Thanks Linda, I had this for dinner and was very happy!
All favorite flavors for us and so pretty too! ♥
This is my new favorite…HHjr even raved, which is high praise from him 😂
Oh my goodness! I’m adding this to my recipe box! Yum!
It’s definitely a keeper in my book, thanks Nancy!
A great dish especially for this holiday week. Yummy…….
This was so good, an instant favorite!
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
I made these for Thanksgiving and they were a big hit. I’ll definitely make this again. Thank you for sharing the recipe.
Oh I am go glad!! Thanks for sharing Marge, I love to hear feedback 🙂