Side Dish Saturdays: Roasted Brussels Sprouts, Sweet Potatoes and Bacon
Ingredients
- 1 container fresh brussels sprouts
- 2 big sweet potatoes, peeled and cubed
- extra-virgin olive oil
- 1 teaspoon dried thyme
- sea or kosher salt and fresh black pepper
- 3 slices bacon
Instructions
- Preheat oven to 400 degrees F. Grease a large baking sheet or pan with olive oil.
- Remove any tough outer leaves from the brussels sprouts and slice them in half. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.
- Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread out them out on baking sheet and drizzle again lightly with olive oil.
- Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are browned.
- Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
- Sprinkle bacon over cooked vegetables, toss well and serve.
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