Brussels Sprouts and Sweet Potatoes

4.68 from 34 votes

Brussels Sprouts and Sweet Potatoes

Balsamic Glazed Brussels Sprouts and Sweet Potatoes are perfect for both entertaining or for any weeknight dinner. This colorful side dish combines roasted Brussels sprouts and sweet potatoes, crispy bacon, and a delicious Balsamic drizzle.

Course Side Dish

Cuisine American

Keyword balsamic glazed, brussels sprouts and sweet potatoes, roasted veggies

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 299kcal

Author Sue Ringsdorf

Ingredients

2 pounds brussels sprouts - outer leaves removed and sliced in half
2 pounds sweet potatoes - peeled and chopped
4 Tablespoons olive oil - or more to taste
6-8 slices bacon - chopped
kosher salt and freshly ground black pepper - to taste

For the balsamic glaze:

1/2 cup balsamic vinegar
1 Tablespoon honey

Instructions

Make a balsamic glaze. (Or you can use store-bought Balsamic Glaze.) Combine the balsamic vinegar and honey in a small saucepan. Bring it to a simmer (bubbling slightly), and cook until reduced in half, approximately 10-15 minutes. Set aside.
1/2 cup balsamic vinegar, 1 Tablespoon honey
Preheat oven to 425 degrees. Line two large baking sheets with parchment paper.
Prep veggies. Peel sweet potatoes and chop into bite-sized pieces. Place on a baking sheet.
Remove outer leaves from Brussels sprouts and slice in half. Place on a second baking sheet.
2 pounds sweet potatoes, 2 pounds brussels sprouts
Add seasonings. Drizzle olive oil over the sweet potatoes and the Brussels sprouts. Add kosher salt and freshly ground black pepper to taste. Then add the chopped raw bacon to both pans.
4 Tablespoons olive oil, kosher salt and freshly ground black pepper, 6-8 slices bacon
Roast vegetables for 30-40 minutes or until they are fork-tender and nicely browned. (For a convection oven, bake at 375 degrees on convection roast for about 25-30 minutes. You may need to cover for part of the time to avoid burning.)
Drizzle balsamic reduction (or balsamic glaze) over roasted vegetables, and serve.

Video

Notes

Instead of making a balsamic reduction, you can buy this Balsamic Glaze instead.
Chop vegetables in similar-sized pieces for like vegetables. If mixing veggies on one tray, chop softer veggies larger and harder ones smaller - in order for them to be done at the same time.
Use plenty of olive oil and spices, for best results.
These vegetables are great leftovers and last several days in the refrigerator.
If you have a convection oven, use that to roast these veggies. The time to cook will be less, and you'll naturally get more of a browned top. If they start to get too brown, you can cover them with tin foil for a portion of the baking time.

Nutrition