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Granny Smith Apples

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Holiday Recipes, Uncategorized

Roasted Brussels Sprouts & Sweet Potatoes with Bacon

Dear Diary,

I read an article recently that listed BACON as one of the ten foods Dietitians and Nutritionists NEVER eat. Wait…WHAT? We don’t eat bacon? When did that happen? I can understand the vegetarians and non-pork eaters saying no to bacon, but really…the rest of us don’t eat bacon? Or…maybe I’m one of the few that admit to eating bacon? One may never know…or care because let’s face it, it’s bacon!

While I might opt for uncured and nitrate free bacon, I embrace what a slice or three of bacon can add to a dish. It can bring the perfect balance of salty to compliment the sweet. Another recipe I have made for many years, Brunswick Stew with Smoked Paprika, calls for 2 slices of bacon for a recipe that creates 6 portions. If I’m doing my math correctly, that is 1/3 of a slice of bacon per serving. We can embrace moderation and gain a ton of flavor by using high fat, flavor filled foods in small amounts.

I am a lover of creating dishes that are packed with veggies and bursting with flavor all at the same time. This vegetable roast nails the sweet, savory, smokiness that a Fall inspired side dish is all about. Warning, it may put Aunt Ida’s canned yams to shame at the Thanksgiving table!

Roasted Brussels Sprouts & Sweet Potatoes with Bacon

15-20 Brussels Sprouts, trimmed and cut in half

2 medium Yams (aka Sweet Potatoes), scrubbed, not peeled, cut into 1 inch cubes

1 Granny Smith Apple, not peeled, cut into 1 inch cubes

1 medium Sweet Onion, thinly sliced

2-3 slices of Uncured Bacon, chopped

2 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

1 Tablespoon Honey or Maple Syrup

1/2 teaspoon each Salt, Black Pepper, Dried Thyme

Directions: Preheat oven to 425 degrees. Line a large cookie sheet with parchment paper. In a large bowl, combine all ingredients, except bacon, and toss to mix well. Spread out the mixture on the parchment paper and evenly distribute the bacon over the top. Roast for 15-18 minutes, mix so vegetables cook evenly, and roast for another 12-15 mins. If the bacon is crispy and the vegetables have some char the dish is ready. It may need 5-10 more mins depending on amount of vegetables.