Roasted Brussels Sprouts and Sweet Potatoes

Brussels Sprouts have been popping up on a ton of restaurant menus this past year, mostly sautéed with bacon – ya know, the best way possible 🙂 I was hesitant at first since my last stint with them during my childhood was not a great memory. I also rarely turn down anything with bacon. My experience of restaurant Brussels sprouts have been amazing so why not come up with my own twist, duh.

This is a great go-to side dish and it’s really two in one since the sprouts and the sweet potatoes could be served separately 🙂 Obviously the bacon and gorg cheese can go on both dishes- life’s simple pleasures.

1 bundle of brussels sprouts
1 shallot
2 – 3 medium sized sweet potatoes
Olive Oil
Sea Salt


Gorgonzola cheese

Sauteed chopped shallot over medium heat. Scrubbed clean and with skin on, cut sweet potatoes into bite size….add to the sauteed shallot. While the potatoes begin to cook, trim the brussels sprouts. Once trimmed, add to the sauteed pan. At this time, add salt and pepper to your liking (also feel free to add some additional spices like garlic or thyme). Once the sprouts start browning, transfer mix to baking sheet and put into a 400 degree oven. Cook until potatoes are tender and sprouts are brown and crispy!

If you choose to add in the good stuff (bacon and cheese) pre-bake the bacon in the oven at 400 degrees for about 20 minutes (or until crispy). Crumble and put to the side; add bacon and gorgonzola cheese immediately after sprouts/potatoes come out of the oven.



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