Eat your vegetables! They are healthy, delicious and naturally gluten free. Roasting is my favorite way to cook veggies, and a little bacon adds a pop of flavor to well, anything. 🙂 The nuts and seeds give it great texture and crunch.
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Ingredients:
- 1 large, sweet potato, peeled and diced
- 1/2 bag frozen halved Brussels sprouts
- 1/2 small red onion, peeled and diced
- 3 tbsp. olive or canola oil (or oil of your choice)
- salt and pepper to taste
- 1 strip hickory smoked bacon, diced
- 3 tbsp. chopped almonds, pecans, pumpkin seeds
Preparation:
Preheat the oven to 425º.
Peel and dice the sweet potato, place in a microwave safe bowl with 1 tbsp. water and microwave for 10 minutes. Carefully remove the bowl (it will be hot) and set aside to cool.
Combine the brussels sprouts, red onion, and bacon in a 9″ nonstick baking pan or parchment lined sheet pan.
Stir in the cooled potatoes and toss with oil, salt and pepper. Top with the nuts and seeds and make sure everything is spread in an even layer.
Roast for 25-30 minutes, stirring every 10 minutes. Finish under the broiler for 2-3 minutes to get a little color on the Brussels sprouts.
Notes ♪♫ For convenience and speed, I precooked the sweet potato in the microwave and used frozen brussels sprouts. If using raw potato and fresh Brussels sprouts, allow 45 minutes for baking.
Originally published 09/28/2018 Updated 08/26/2023
