Roasted Sweet Potatoes Brussels Sprouts with Apples

Fall's bounty of flavors and colors shine brightly in this delicious and easy dish of Sweet Savory Roasted Sweet Potatoes Brussels Sprouts with Apples.

*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Brussels Sprouts are some of my favorite vegetables, and when they come back in season during late summer and into fall I'm always looking for new ways to use them.

This recipe is pretty much a no-brainer in that everything is roasted together on baking sheets, including the bacon.

As a special tip to get out of the kitchen fast, I like to line my baking sheets with foil. When dinner is over, and it's time for clean-up, it's as easy as removing the foil, balling it up, and tossing it away.

Another tip for making sure all the ingredients in this dish cook in the same amount of time (so your potatoes aren't still hard while your apples are shriveled and dry), is to cut all the ingredients approximately the same size as all the others. I like to halve the Brussels sprouts and cut the sweet potatoes, apple, red onion, and bacon into approximately 1" - 1½" pieces.

Also, keep in mind that as the ingredients roast, they will shrink in volume. You'll start with two large baking sheets full of raw ingredients, and after completion, you'll end up with approximately (in volume) one full baking sheet full of tender, delicious roasted vegetables.

SWEET AND SAVORY ROASTED SWEET POTATOES, BRUSSELS SPROUTS AND APPLES   
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Yield:   6-8 cups        Prep Time:  15 minutes         Roast Time: 30 minutes

2 large sweet potatoes, peeled and cut into 1" chunks
1 pound of fresh Brussels sprouts, trimmed and cut in half
2 apples, peeled, cored, and cut into 1" chunks
¼ pound thick-sliced bacon, cut into 1" pieces
1 medium red onion, chopped into 1" pieces
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
2 tablespoons brown sugar, divided
2 baking sheets
aluminum foil

-Preheat the oven to 425 degrees. Line two baking sheets with foil and set aside.

-Place the cut sweet potatoes, Brussels sprouts, apples, onions, and bacon in a large bowl. Add the olive oil, salt, and pepper. Stir well to combine and coat all the ingredients with oil (clean hands work best for this task).

-Pour divide the ingredients equally between the two baking sheets.

-Roast in a preheated oven for 20 minutes. Remove the sheets from the oven, stir gently the vegetables, and sprinkle brown sugar lightly over the ingredients on each baking sheet. Return the baking sheets to the oven and continue roasting for an additional 10 minutes.

-Remove. Cool slightly. Spoon into a bowl and serve hot.

Roasted, caramelized, and utterly delicious. To me, the colors look just like a big pile of autumn leaves that you just want to jump right into. Join me? LOL!