Roasted Sweet Potatoes, Brussels Sprouts, and Apples shine the spotlight brightly on Mother Nature's seasonal bounty of delicious colors and flavors.
For other seasonal recipes featuring Brussels sprout and sweet potatoes, I invite you to have a look at - Mashed Sweet Potato Croquettes, Sauteed Brussels Sprouts with Crispy Prosciutto, Twice-Baked Tropical Stuffed Sweet Potato Boats, and Skillet Chicken Thighs with Brussels Sprouts.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment:
- What I wrote in 2015 about this recipe
- Tips for easy cleanup:
- Size matters
- How many servings does this recipe make?
- Can the bacon be left out of this recipe?
- How to store leftovers:
- Can the leftovers be frozen?
- Printable Recipe Card
- Please comment if you've made this recipe.
*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.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- sweet potatoes
- fresh Brussels sprouts
- red onion
- thick cut bacon
- olive oil
- brown sugar
- kosher salt
- freshly cracked black pepper
Kitchen tools and equipment:
- baking sheets - 2
- aluminum foil (optional)
- chef's knife
- cutting board
- vegetable peeler
- paring knife (optional)
- kitchen timer (optional)
- slotted spatula
What I wrote in 2015 about this recipe
I love the fall. It's my absolute favorite season. I love the cooler temperatures, and the deep, rich autumnal colors. I especially love all the fall flavors that become available in the market.
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.
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Tips for easy cleanup:
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.
Size matters
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.
How many servings does this recipe make?
If you're anything like me, you can eat these two sheets of roasted vegetables almost all by yourself, but I would calculate that this recipe serves 6 as a typical side dish.
However, 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.
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!
Can the bacon be left out of this recipe?
It certainly can, and in doing so, you'll have a perfectly delicious vegetarian meal that can be served as a main course, if desired.
How to store leftovers:
Place any leftovers in an airtight container in the refrigerator and store for up to 5 days.
Can the leftovers be frozen?
I don't recommend freezing this dish as the consistency of the potatoes may become watery and mushy upon thawing.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
ROASTED SWEET POTATOES, BRUSSELS SPROUTS AND APPLES
Equipment
- aluminum foil optional
- nakiri knife optional
- paring knife optional
- measuring cups and spoons optional
- slotted spatula optional
- large mixing bowl optional
Ingredients
- 2 large sweet potatoes peeled and cut into 1" chunks
- 1 pound fresh Brussels sprouts trimmed and cut in half
- 2 medium apples (gala or pink lady) 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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- 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 ingredients with oil.
- Pour the ingredients evenly onto the two baking sheets.
- Roast in a preheated oven for 20 minutes.
- Remove the sheets from the oven, stir the vegetables, and sprinkle a light layer of brown sugar over the ingredients on each 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.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) today's roasted fall and winter seasonal vegetables featuring sweet potatoes and Brussels sprouts as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Savory Experiments says
These are some of my favorite foods all together!
brenda@sugarfreemom says
Lovely, hearty, simple side= best kind in my book!
Paula Jones says
This side dish makes me so happy. Love everything in there.
Samantha says
Sweet potatoes and apples are two of the best fall flavors! As always, love your painted glasses and bowl. That mug is so adorable!
The Food Hunter says
I'm so ready for fall and this dish is making me want it to get here even faster.
lauren kelly says
This is just perfect! And I bet it smells amazing too!
Martha@A Family Feast says
I adore Brussels sprouts - as well as apples and sweet potatoes! This will definitely be on my must-make list this fall!
Ginny McMeans says
Love the mix of veggies and apples. It sounds like a perfect Thanksgiving side dish too.
Marjory says
Roasting is by far the way I love to make veggies...so easy and love the deep caramel flavor...and the smell! Love this combo!
Back for Seconds says
This is pretty much the perfect dish for fall!