These are, hands down, three of my absolute favorite foods! I got this idea from a friend who mentioned she sautéed the three in a skillet on the stove. But I was too lazy to do that and just wanted to toss it in the oven and forget it so I made sure to cut the sweet potatoes small enough so that they cooked evenly and with the Brussels. It turned out AMAZING!
For those of you who think bacon is bad….bacon is not inherently bad for you – if you buy the right kind of bacon. When shopping for bacon I look for UNCURED, HUMANELY RAISED, and anti-biotic free brands. Read the ingredients and it should only say pork, celery, salt, maybe sugar, but NOT nitrates or nitrites added for curing! I love to add bacon to dishes because of the flavor enhancement, obviously, but you don’t need a lot to get good flavor. I just use 3 slices in this dish – and it’s plenty! Applegate is usually a safe go-to brand, as well as the 365 Whole Foods brand (among others). This meal is great for breakfast, lunch OR dinner!
INGREDIENTS – serves 2
- 3 slices uncured bacon (if you want, you can do turkey bacon instead – same rules apply in terms of uncured, etc.)
- 1 lb Brussels sprouts, ends chopped off and sliced in half
- 1 medium sweet potato, peeled and chopped into cubes
Preheat oven to 425. Put your Brussels and sweet potato on a roasting tray. Drizzle with olive oil, garlic powder, salt and pepper. Now take your bacon and simply cut it into pieces and spread evenly over the other ingredients. Bake for 30 minutes or 35 minutes total, tossing once half way!