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!
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
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