Roasted Root Vegetables with Brussels Sprouts and Bacon

This easy roasted vegetable side dish combines sweet potatoes, beets, and Brussels sprouts into one colorful, oven-roasted pan that’s perfect for fall and winter meals.

Why You’ll Love This Recipe

• Big flavor, minimal effort. Sweet, earthy root vegetables roast into tender perfection while crispy bacon adds smoky, savory balance—no complicated steps required.

• Perfectly crisp edges. High-heat roasting gives you caramelized vegetables and extra-crispy Brussels sprout leaves (the best part!).

• Simple ingredients, standout results. A short ingredient list transforms into a side dish that feels special enough for guests.

• Naturally colorful and festive. The mix of beets, sweet potatoes, and Brussels sprouts makes this dish as pretty as it is delicious.

• Easy to customize. Swap pancetta for bacon, add a drizzle of hot sauce, or finish with balsamic for just the right pop of acidity.

• Ideal for holidays or weeknights. Elegant enough for the holiday table, but easy enough to roast on a busy evening.

Roasted potatoes are a familiar side dish, but adding a mix of root vegetables to the roasting pan brings more color, flavor, and nutrition to the table. This combination of beets, sweet potatoes, and Brussels sprouts comes together quickly, moving easily from the cutting board to the oven. Once roasted in olive oil, the vegetables are finished with crispy bacon and a light drizzle of balsamic vinegar. The result is a simple side dish with a delicious mix of textures and bold, savory-sweet flavor.

Sweet Potatoes vs. Yams

Choosing the right vegetables is key to making this roasted root vegetable dish a success. Sweet potatoes and yams are often confused, but they are not the same. Each cooks differently and has a distinct texture. For this recipe, lighter-colored sweet potatoes are the better choice because they hold their shape during roasting. Since sweet potatoes take slightly longer to cook than the other vegetables, a quick two-minute microwave step gives them a helpful head start before everything goes into the oven.

How to Get Crispy Roasted Brussels Sprouts

As the vegetables roast, the Brussels sprouts will begin to caramelize. During this process, some of the outer leaves may turn very dark and look almost burnt. This is completely normal and actually adds great flavor and crunch. To ensure even roasting, simply toss the vegetables halfway through cooking and continue roasting until tender.

The bacon in this recipe is completely optional and easy to adjust. For vegetarian or vegan meals, simply leave it out or serve it on the side. Pancetta also works well as a substitute if you want a slightly different flavor. No matter how you customize it, this roasted root vegetable dish delivers beautifully charred vegetables with a balance of sweet, savory, and earthy flavors.

How do I keep roasted vegetables from getting soggy?

To keep roasted vegetables from getting soggy, spread them in a single layer on the baking sheet and avoid overcrowding. Roast at a high temperature so moisture evaporates quickly, and stir the vegetables once halfway through cooking. Using enough oil to lightly coat the vegetables also helps promote browning and crisp edges.

Serving Suggestions

• Serve alongside roasted chicken, turkey, or pork tenderloin for an easy, balanced meal.

• Pair with grilled or pan-seared steak to complement the smoky bacon and caramelized vegetables.

• Add to a holiday table as a colorful side dish for Thanksgiving or Christmas dinner.

• Spoon leftovers over cooked quinoa, farro, or rice for a hearty grain bowl.

• Top with a fried or soft-boiled egg for a simple, satisfying brunch or light dinner option.

• Finish with a sprinkle of crumbled goat cheese or feta for a creamy contrast, if desired.

Roasted Root Vegetables with Brussels Sprouts and Bacon is a versatile side dish that pairs effortlessly with grilled meats in warmer months and roasted beef, chicken, or pork as the weather cools. With simple ingredients and an easy roasting method, it’s a recipe that fits just as comfortably on a weeknight dinner table as it does on a holiday menu. Serve it fresh from the oven and enjoy the cozy, seasonal flavors in every bite.

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5 from 4 votes

Roasted Root Vegetables with Brussels Sprouts and Bacon

This Roasted Root Vegetables with Brussels Sprouts and Bacon is an easy, oven-roasted side dish that delivers big flavor with minimal effort. Sweet potatoes, beets, and Brussels sprouts roast until tender with crispy edges, then get finished with smoky bacon and a light drizzle of balsamic vinegar. It’s simple enough for a weeknight dinner and special enough for a holiday table.

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 219

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 4 slices bacon or pancetta
• 1 medium sweet potato peeled and chopped into 1" chunks
• 2 large beets peeled and chopped into 1" chunks
• 2 cups, (1 pound)small brussels sprouts rinsed, stems removed and cut in half
• 3 Tablespoons olive oil
• Salt and black pepper to taste
• Balsamic vinegar for drizzling

Instructions

• Precook the bacon to desired crispness and cut or crumble into bite-sized pieces.
  4 slices bacon
• Preheat oven to 400F degrees. Place oven rack one place above the middle.
• In a large bowl, toss sweet potato, beets, and Brussel sprouts in olive oil. Spread vegetables on rimmed baking sheet. Sprinkle with salt and pepper to taste.
  1 medium sweet potato, 2 large beets, 2 cups, (1 pound)small brussels sprouts, 3 Tablespoons olive oil, Salt and black pepper
• Roast until tender and brown on edges, about 30 to 40 minutes, stirring one time about half way through cooking. The outer or loose leaves from the sprouts might get very crispy. This is okay.
• Remove from oven and transfer to serving bowl. Crumble or roughly chop the bacon and sprinkle over the vegetables.
• Drizzle with just a little balsamic vinegar (or even hot sauce) before serving. Add a light splash of extra olive oil too, if desired.

Notes

Notes & Tips

• Cut vegetables evenly. Keeping the sweet potatoes and beets close to the same size ensures everything roasts evenly.
• Don’t overcrowd the pan. Spread the vegetables in a single layer so they roast instead of steam. Use two pans if needed.
• Crispy Brussels leaves are a win. The loose outer leaves will get extra crispy—leave them! They add great texture.
• Bacon timing matters. Precooking the bacon keeps it crisp and prevents excess grease on the vegetables.
• Finish lightly. A small drizzle of balsamic goes a long way. Add just enough to brighten the flavors without overpowering the vegetables.

Nutrition Facts

Roasted Root Vegetables with Brussels Sprouts and Bacon

Amount Per Serving

Calories 219 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 1mg0%

Sodium 94mg4%

Potassium 784mg22%

Carbohydrates 26g9%

Fiber 7g29%

Sugar 8g9%

Protein 6g12%

Vitamin A 8921IU178%

Vitamin C 104mg126%

Calcium 73mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Prevention Magazine recipes.