Name: Roasted Brussel Sprouts and Sweet Potatoes with Bacon Recipe
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon minced fresh rosemary; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1 pound red onion (about 1 large or 2 medium), cut into 3/4 in. thick wedges; 1 1/2 pounds sweet potatoes, peeled and cut into 1 in. pieces; 1 1/2 lbs Brussels sprouts, cut in half; 1/2 package (8 ounces) uncooked bacon, cut into 1/2 in. pieces; Small bowl; Rimmed baking sheet

Ingredients

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced fresh rosemary
1 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound red onion (about 1 large or 2 medium), cut into 3/4 in. thick wedges
1 1/2 pounds sweet potatoes, peeled and cut into 1 in. pieces
1 1/2 lbs Brussels sprouts, cut in half
1/2 package (8 ounces) uncooked bacon, cut into 1/2 in. pieces

Tools
Small bowl
Rimmed baking sheet

Rimmed baking sheet

Instructions

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- Preheat the oven to 450°F.
- In a small bowl, combine olive oil, balsamic vinegar, rosemary, paprika, garlic powder, salt and pepper. Set aside.
- Prep the vegetables by chopping the onion, sweet potato and brussel sprouts into bite sized pieces.
- Place the vegetables and bacon on a baking pan and drizzle with the olive oil mixture. Toss to coat evenly.
- Bake for 15 minutes, then reduce oven temperature to 425°F. Stir vegetables and bake 25 minutes longer or until vegetables are tender.

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Wilton Sweet Studio

Wilton Sweet Studio

Roasted Brussel Sprouts and Sweet Potatoes with Bacon Recipe

Ingredients

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Instructions