I love Brussels sprouts.  If you missed my ode to these yummy veggies, you can read about it here.  To make Brussels sprouts even better, I eat them with bacon.  It’s pretty much a given that adding bacon to any type of roasted veggies (or any other meal for that matter) will kick the flavors up a notch, keeping you coming back for more.  I originally created this recipe for roasted sweet potatoes and Brussels sprouts by throwing together spices and veggies, hoping for the best.  It’s now become a staple in my diet, and I eat these veggies  at least once a week.  I use different types of vinegar and spices each time, but the basic recipe is as follows:

Preheat oven 400 degrees Fahrenheit.  Line a backing sheet with parchment paper.  Rinse 1 1/2 pounds of Brussels sprouts.  Cut off the ends of each of them, and then chop the Brussels sprouts in half.

Place the Brussels sprouts in a large mixing bowl.  Peel two large sweet potatoes, and then chop them into 1/2 inch pieces.

Place the chopped sweet potatoes in the bowl with the chopped Brussels sprouts.  To the veggies, add 2 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Italian seasoning, 2 teaspoons sea salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.  Toss the veggies in the bowl to coat.

Chop up 4-6 slices of bacon into thin strips (I typically cut the bacon in half lengthwise, and then chop it up into smaller pieces).

Spread the veggies on the tray, making sure to turn over each of the Brussels sprouts cut side down.  Sprinkle the bacon on top of the veggies.

Don’t be stingy with the bacon.  Sprinkle those pieces everywhere!

Place the tray in the preheated oven and bake for approximately 1 hour, until the sweet potatoes are cooked through.  then serve and enjoy!

Recipe

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS

Servings: serves 8-10 as a small side dish (serves 4-5 if this is your main/only side dish)

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Ingredients:

• 1 and 1/2 pounds Brussels sprouts
• 2 large sweet potatoes
• 4-6 slices of bacon (use sugar-free bacon to make the recipe Whole30 compliant)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Italian seasoning
• 2 teaspoons salt
• 1 teaspoon of garlic powder
• 1 teaspoon ground black pepper

Instructions:

1. Preheat oven 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. Rinse the Brussels sprouts.  Cut off the ends of each of them, and then chop the Brussels sprouts in half.
4. Place the Brussels sprouts in a large mixing bowl.
5. Peel two large sweet potatoes, and then chop them into 1/2 inch pieces.
6. Place the chopped sweet potatoes in the bowl with the chopped Brussels sprouts.
7. To the veggies, add the extra virgin olive oil, balsamic vinegar, Italian seasoning, sea salt,  black pepper, and  teaspoon garlic powder.  Toss the veggies in the bowl to coat.
8. Chop up 4-6 slices of bacon.
9. Spread the veggies on the tray, making sure to turn over each of the Brussels sprouts cut side down.
10. Sprinkle the chopped bacon on top of the veggies.
11. Place the tray in the preheated oven and bake for approximately 1 hour, until the sweet potatoes are cooked through.
12. Transfer to a bowl, serve and enjoy!