Roasted Brussels Sprouts & Sweet Potatoes with Bacon
- 1 large sweet potato, peeled and cut into chunks
- 12 oz (or about 2 big handfuls) Brussels sprouts, trimmed and halved
- olive oil
- salt & pepper
- 1/2 t dried thyme
- 3-4 slices bacon, cooked and crumbled
Heat oven to 400. On a large baking pan, combine potato chunks and sprouts. Drizzle with olive oil, then sprinkle with salt, pepper, and thyme. Use a spatula (or your hands) to ensure that everything is mixed and evenly coated. Bake for 25-30 minutes, until everything is browned.
I served this alongside some nice sliced pork tenderloin, and it was a wonderful meal. Try it with any of your favorite main courses, and enjoy!