Roasted Brussels Sprouts & Bacon
Ingredients
3 cups McCain Brussels Sprouts, cut into half
2 cups McCain Sweet Potatoes Chunks
1 x large beetroot, peeled and chopped into chunks
3 tablespoon sunflower / olive oil
5 x slices bacon
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
3 tablespoon balsamic vinegar salad dressing
Servings
4
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 15 - 20 minutes
- Preheat oven to 180°C
- Place a pan over medium-high heat, add slices of bacon – fry until crisp and set aside.
- In a large bowl, toss the sweet potato, beets, and brussels sprouts in the oil. Spread vegetables on rimmed baking sheet. Season with salt, black pepper and cayenne pepper.
- Roast until tender and brown on edges, about 10 to 20 minutes, stirring one time about halfway through cooking. The outer or loose leaves from the sprouts might get very crispy, that’s is okay.
- Remove from oven and transfer to a serving bowl. Crumble or roughly chop bacon and sprinkle over the vegetables.
- Drizzle with just a little balsamic vinaigrette dressing before serving. Add a light splash of extra olive oil too, if desired.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Brussels Sprouts #Sweet Potato Chunks #bacon
Variations, Hints and Tips
- Serve with the protein of your choice.