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5 from 4 votes

Roasted Root Vegetables with Brussels Sprouts and Bacon

Cook the sweet potatoes for a minute or two in the microwave before adding to the other vegetables for roasting to ensure even tenderness of all vegetables.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Servings: 4
Calories: 219kcal
Author: Good Dinner Mom

Ingredients

  • 1 medium sweet potato, not yam, peeled and chopped into 1" chunks
  • 2 large beets, red or golden or one of each, peeled and chopped into 1" chunks
  • 2 cups, (1 pound)small brussels sprouts, rinsed, stems removed and cut in half
  • 3 Tablespoons olive, coconut or avocado oil plus extra for drizzling
  • Salt and black pepper, to taste
  • 4 slices bacon, try uncured if you can get it, cooked to desired crispness
  • Balsamic vinegar, for drizzling

Cooks Note:

  • you could substitute the bacon for ½ cup of diced, cooked pancetta, optional

Instructions

  • Preheat oven to 400F degrees. Place oven rack one place above the middle.
  • In a large bowl, toss 1 sweet potato, 2 beets, and 2 cups brussels sprouts in 3 Tablespoons oil. Spread vegetables on rimmed baking sheet. Sprinkle with salt and pepper to taste.
  • 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 4 slices 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.

Nutrition

Calories: 219kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 784mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8921IU | Vitamin C: 104mg | Calcium: 73mg | Iron: 2mg