ROASTED BRUSSELS & SWEET POTATO

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes

• 1/2 lb bacon, cooked until crisp and crumbled (reserve the drippings if desired)

• 2 tbsp olive oil (or reserved bacon drippings)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper

Optional Garnishes

• Fresh parsley, chopped

• A drizzle of balsamic glaze

Instructions

1. Preheat the oven: Heat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare the vegetables: In a large mixing bowl, combine Brussels sprouts and sweet potatoes. Drizzle with olive oil (or reserved bacon drippings), then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.

3. Roast the vegetables: Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Roast for 15 minutes.

4. Add the bacon: After 15 minutes, remove the baking sheet from the oven, stir the vegetables, and mix in the pre-cooked bacon crumbles. Return to the oven and roast for another 10-15 minutes, until the vegetables are tender and caramelized.

5. Garnish and serve: If desired, garnish with fresh parsley and a drizzle of balsamic glaze. Serve warm as a flavorful and balanced side dish.