These quick and easy, 5 ingredient Roasted Sweet Potatoes and Brussels Sprouts are a healthy fall side dish that even picky eaters will love!
Easy, 5 ingredient side dishes that taste like WHOA but take you ZERO time to make. Does it get any better than that?
Especially when there is bacon involved. Little flecks of perfectly smokey-crispy bacon nestled between golden brown tender-roasted sweet potatoes, Brussels sprouts and onion with a surprise pop of sweet, sweet maple syrup.
Seriously, might even like these better than tahini maple roasted sweet potatoes and you know I don’t mess around with tahini.
Why You’ll LOVE this recipe
If you asked me to narrow down a few of my favorite veggies, brussels sprouts definitely top my list. They can be dressed up or cooked plain, and either way they bring SO much texture, flavor, and color to your plate! Today, we bring in sweet potatoes to the mix and your cooked veggies have NEVER looked better! This brussels sprouts and sweet potato recipe is going to be the new family fave and may even become a regular dish on your thanksgiving table for years to come! It includes healthful, delicious ingredients that you’ll feel good about serving, but that’s just the start. It includes BACON and a splash of maple syrup to add some sweetness and warmth to the dish. It’s also easy to throw together and when the veggies are all cooked up and roasted to perfection, you won’t be able to get enough!
How to cut Brussels Sprouts
Preparing veggies to roast is important as it can affect how well they cook! For this sweet potato brussels sprouts recipe, we’re going to roast the
vegetables to perfection! You’ll want to prep the brussels sprouts by washing them well, trimming off the bottom end of each sprout, and discarding any wilted or discolored leaves. Next, slice the sprouts vertically and they’re ready to roast!
How to make Roasted Sweet Potatoes and Brussels Sprouts
Prepare
Fire up your oven and let it preheat while you do some prep work! Rub olive oil on 2 large, rimmed baking sheets. Add a layer of foil onto another baking sheet and then lay a baking wire rack on top of it.
Toss
Place all the prepared veggies into a large bowl. Add in the maple syrup and olive oil, tossing the mixture until it’s well combined and everything is evenly coated.
Spread
Arrange the veggies between the 2 large oiled baking sheets. Make sure to spread them out well so that the veggies aren’t overcrowded, as that way they will all cook evenly. Lay the bacon over the wire rack.
Roast
Place all the baking sheets into the oven. You’ll probably need to place one sheet on the bottom rack of the oven in order for everything to fit. Cook the vegetables and bacon for 15 minutes, then take them out to give the veggies a stir. Pop them back in and cook for the same amount of time again, or until they are fork tender!
Enjoy
Transfer the veggies to a large bowl, and crumble the bacon over top, stirring a bit to combine. Serve it up to your crew and DEVOUR!
Serving Suggestions
This is a go-to recipe of mine for fall family gatherings as the weather cools off. It’s PERFECT for a Thanksgiving side dish, too! Some other dishes I recommend pairing with this one for your
Thanksgiving meal are Vegan Stuffed Butternut squash, healthy garlic mashed cauliflower potatoes, and finish it off with some sweet and delicious low carb sugar free pecan pie!
Other Healthy Thanksgiving Recipes
Easy Gluten Free Stuffing
Scalloped Sweet Potatoes
Cauliflower Mashed Potatoes with 5 Ingredients
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
- 2 Lbs Sweet Potato cut into 1 inch cubes (about 2 large sweet potatoes)
- 1 1/2 Lbs Brussels Sprouts trimmed and halved *
- 1 1/2 Cups Onion roughly chopped
- 3 Tbsp Pompeian Robust Olive Oil
- 3 Tbsp Maple Syrup
- Salt and Pepper
- 4 Strips thick-cut Hickory smoked bacon
Preheat your oven to 400 degrees and rub two large rimmed baking sheets with Olive oil. Additionally, cover another rimmed baking sheet with tinfoil and lay a wire rack on top of it.
Place the cubed sweet potatoes, halved Brussels Sprouts and chopped onion in a very large bowl and toss with the Olive oil and maple syrup. Really make sure to mix well so all the vegetables are coated.
Divide the veggies between the two oiled baking sheets, spreading out in a single layer, and trying not overcrowd the veggies. Sprinkle with salt and pepper.
Place the bacon on top the wire rack.
Place all the sheets in the baking tray (you'll need to put one of the trays on the bottom rack of the oven) and bake for 15 minutes. After 15 minutes, stir around the veggies and swap the tray from the bottom rack with one of the top racks, for even cooking. Bake an additional 10-15 minutes until the veggies are fork tender and the bacon is crispy.
Transfer all the veggies into a large bowl and crumble the bacon over top.
Mix well and DEVOUR.
*weight is before trimming, you will end up with about 1 lb of Brussels Sprouts once they are trimmed)
If you're not making these for a HUGE family holiday gathering, you can easy half the recipe - it's still the same cooking time!
Calories: 211kcal (11%)Carbohydrates: 30.7g (10%)Protein: 7.2g (14%)Fat: 7.8g (12%)Saturated Fat: 1.7g (11%)Cholesterol: 8mg (3%)Sodium: 226mg (10%)Fiber: 5.9g (25%)Sugar: 11.7g (13%)Vitamin A: 850IU (17%)Vitamin C: 121.3mg (147%)Calcium: 40mg (4%)Iron: 4.3mg (24%)
Nutrition Disclaimer
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Author: Taylor
Course:Side Dish
Cuisine:American
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
- 2 Lbs Sweet Potato cut into 1 inch cubes (about 2 large sweet potatoes)
- 1 1/2 Lbs Brussels Sprouts trimmed and halved *
- 1 1/2 Cups Onion roughly chopped
- 3 Tbsp Pompeian Robust Olive Oil
- 3 Tbsp Maple Syrup
- Salt and Pepper
- 4 Strips thick-cut Hickory smoked bacon
Preheat your oven to 400 degrees and rub two large rimmed baking sheets with Olive oil. Additionally, cover another rimmed baking sheet with tinfoil and lay a wire rack on top of it.
Place the cubed sweet potatoes, halved Brussels Sprouts and chopped onion in a very large bowl and toss with the Olive oil and maple syrup. Really make sure to mix well so all the vegetables are coated.
Divide the veggies between the two oiled baking sheets, spreading out in a single layer, and trying not overcrowd the veggies. Sprinkle with salt and pepper.
Place the bacon on top the wire rack.
Place all the sheets in the baking tray (you’ll need to put one of the trays on the bottom rack of the oven) and bake for 15 minutes. After 15 minutes, stir around the veggies and swap the tray from the bottom rack with one of the top racks, for even cooking. Bake an additional 10-15 minutes until the veggies are fork tender and the bacon is crispy.
Transfer all the veggies into a large bowl and crumble the bacon over top.
Mix well and DEVOUR.
*weight is before
trimming, you will end up with about 1 lb of Brussels Sprouts once they are trimmed)
If you’re not making these for a HUGE family holiday gathering, you can easy half the recipe – it’s still the same cooking time!
Calories: 170kcal (9%)Carbohydrates: 25.7g (9%)Protein: 4g (8%)Fat: 6.6g (10%)Saturated Fat: 1.2g (8%)Polyunsaturated Fat: 0.6gMonounsaturated Fat: 3.9gCholesterol: 3.3mg (1%)Sodium: 75mg (3%)Potassium: 373mg (11%)Fiber: 4.1g (17%)Sugar: 8.7g (10%)Vitamin A: 237IU (5%)Vitamin C: 25mg (30%)Calcium: 2.3mgIron: 2.8mg (16%)
Nutrition Disclaimer
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 4 OLD POINTS: 3
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