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Roasted sweet potatoes and Brussels sprouts are pure awesomeness from start to finish. Adding salty bacon and a splash of vinegar makes this one heck of a fantastic side dish.
I served these Brussel sprouts and sweet potatoes with balsamic glazed meatloaf (a family favorite!) and this easy creamed corn. The whole family loved this meal!
If I’m lucky enough to have any of this recipe remaining after a meal, I very happily call it my lunch the following day.
I’m always in favor of using as much fresh produce as possible for pretty much every meal. Sweet potatoes are a favorite with my family and we use them in as many recipes as possible.
Roasted sweet potatoes are my middle son’s favorite potatoes. I frequently use sweet potatoes in breakfast skillets. Topped with an egg, that’s a savory breakfast that always makes me smile.
Last but not least, these Vanilla Bean Whipped Sweet Potatoes have been Sean’s favorite Thanksgiving dish ever since we were dating. (With no added sugars and just the sweetness of the potatoes, Sean chooses a second serving of these potatoes over dessert most of the time.)
You’ll need the following ingredients to make these roasted Brussel sprouts and sweet potatoes:
- bacon
- Brussels sprouts
- sweet potatoes
- kosher salt
- freshly ground black pepper
- white balsamic vinegar
Brussels sprouts and potatoes are a terrific combination however you make them. Balsamic, bacon, and sweet potatoes are another pairing that I love. So, this recipe? It pulls everything we love together in a mouth-watering side dish.
Roasted Brussels Sprouts and Sweet Potatoes
To make these roasted Brussel sprouts and sweet potatoes, start by preheating the oven to 425°F. Arrange the bacon in a single layer on a large baking sheet. Bake for 15 minutes, until almost cooked through, but not yet crispy.
Remove the bacon pieces from the tray and set them aside on a paper towel lined plate.
Transfer the sweet potatoes to the baking sheet and toss with a spatula to coat in the bacon grease.
Sprinkle generously with salt and pepper. Spread the sweet potatoes across the sheet and roast for 20 minutes.
While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle them with olive oil. Season well with salt and pepper.
When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and scoot them to the sides of the baking sheet.
Roasted Sweet Potato and Brussels Sprouts
Add the Brussels sprouts to the baking sheet and spread across the pan. Return the pan to the oven and roast for 12 minutes.
Remove from the oven, stir the vegetables gently, and add the partially cooked bacon to the baking sheet along with the sweet potatoes and Brussels sprouts.
Return to the oven and roast for an additional 8 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender.
Drizzle with vinegar and toss to coat. Serve warm.
COOK’S NOTE: Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.
White potatoes may be substituted for the sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for Brussels sprouts in this recipe.
Traditional balsamic may be substituted for white balsamic vinegar in this recipe.
{originally published 11/2/20 – recipe notes and photos updated 12/29/22}
Disclosure: I partnered with Meijer (my favorite grocery store ever!) to share this dish with you several years ago. This remains one of our favorite Brussels sprouts recipes. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.
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