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.
Servings: 4
Calories: 219kcal
Ingredients
- 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
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