Glazed Roasted Brussels Sprouts and Sweet Potato Medley



2lbs. Brussels sprouts, stem end trimmed and sprouts quartered

2½-3 lbs. peeled and cubed (1 ½”) sweet potatoes

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¼c. olive oil

6 slices beef or turkey bacon, minced (optional)

2 cloves garlic, peeled and minced

4 tsp. coarse kosher salt, plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

Maple Balsamic Glaze:

¼ c. olive oil

2 cloves garlic, peeled and finely minced

½ c. balsamic vinegar

¾ c. maple syrup

½ tsp. crushed red pepper flakes, plus more to taste 


To prepare vegetables, place cut sprouts into one large bowl, and cut sweet potatoes into another large bowl; set aside. 

Line 2 large sheet pans with parchment paper; set aside. Preheat oven to 400 degrees.

In a medium skillet, heat ¼ c. olive oil over medium heat. Add minced beef or turkey bacon, if using. Sauté bacon for 5-8 minutes, or until bacon is just beginning to crisp. Add minced garlic and continue sautéing until garlic is softened, but not browned. Divide mixture between sprouts and sweet potatoes and toss to coat. Reserve skillet.

Sprinkle sprouts and sweet potatoes each with 2 tsp. salt and grind some fresh black pepper over the top; mix again.

Turn contents of each bowl out onto a prepared baking sheet. Roast sprouts in preheated oven for about 35-40 minutes, or until they are bright green and a bit charred. Roast sweet potatoes for about 40-50 minutes, or until they are fork tender. 

While vegetables are roasting, make the glaze. In reserved skillet, heat ¼ c. olive oil with minced garlic over medium-high heat; sauté until garlic is fragrant, but not browned. Add balsamic vinegar, maple syrup, and crushed red pepper flakes to pan. Stir and sauté for an additional 5-10 minutes, or until mixture slightly thickens.

Turn roasted Brussels sprouts and sweet potatoes out into one large serving bowl. Add glaze and toss gently to evenly distribute. Taste, adding more salt and fresh ground black pepper, as needed. Serve hot, warm, or at room temperature.  (This dish may be made a day in advance. Reheat each tray of vegetables in a 400-degree oven. Rewarm glaze and toss with vegetables just before serving.) 

Makes 8-10 servings.