Ingredients:

  • 1 lb Brussels sprouts, trimmed and sliced into 1/4 inch rounds
  • 1 lb sweet potato, peeled and diced into 1/2 inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 slices thick-cut bacon, diced
  • 1/2 red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp balsamic glaze
  • 1/2 Granny Smith apple, diced

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Toss the sliced Brussels sprouts and diced sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
  3. Roast for 15–20 minutes until the edges are mahogany-colored and the potatoes are fork-tender.
  4. Place diced bacon in a cold cast-iron skillet and turn heat to medium. Fry until crisp and fat has rendered. Remove bacon bits with a slotted spoon, leaving the fat in the pan.
  5. Add diced onion and apple to the bacon fat; sauté for 3–4 minutes until translucent. Stir in minced garlic for the final 30 seconds.
  6. Transfer roasted Brussels sprouts and sweet potatoes into the skillet. Stir over medium-high heat for 2–3 minutes to flash-sear.
  7. Remove from heat and drizzle with balsamic glaze immediately before serving.