Roasted Brussels Sprouts are my favorite way to them! These roasted brussels sprouts with maple syrup and tossed with bacon and sweet potatoes are perfectly amazing!
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Trying to come up with a different vegetable side dish for Thanksgiving that’s easy, fast and delicious? We’ve got you covered!
This will be the only vegetable dish you will need because it has all of the wonderful flavors of this truly American holiday in one easy dish!
The other inherent beauty of this side is that it will cook in less time than it will take your turkey to rest!
With sweet potatoes, brussels sprouts, maple, bacon, caramelized onion, roasted pecans and cranberries,,,,, well like I said, this one has it all! All the wonderful flavors of the fall!
Check out the short YouTube Video for full instructions!
Just a hint of sweetness gives this side dish a wonderful flavor!
- 3-4 c . trimmed Brussels Sprouts
- 2 medium sweet potatoes , cut into wedges
- 3/4 c . pecan halves and pieces
- 3/4 c . dried cranberries
- 3/4 medium onion , thinly sliced
- 6 slices extra lean duck or turkey bacon
- 4 Tbsp . real maple syrup
- 3-4 Tbsp . olive oil
- salt and pepper to taste
Preheat oven to 400°F Place all the ingredients, except the bacon in a large bowl. Coat everything with the maple and olive oil.
Spread veges on a large roasting pan. Place a cookie rack on top of the roasting pan and lay the bacon on the cookie rack. Roast in preheated oven for 15 minutes. Remove from oven and turn vegetables. Replace bacon rack on top of vegetables and flip bacon.
Return to oven and roast for 10 minutes more. If bacon is not crisp enough for your tastes, continue roasting until you get the desired crispiness.
When bacon is done, remove it from the oven. Again, turn the vegetables and check them for doneness.
Slice or crumble bacon into thin strips and sprinkle on the vegetables.
NOTE; If using pork bacon, render some of the fat out of the bacon first, in a separate skillet.
Originally Published 11/10/2016