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Roasted Brussels Sprouts with Sweet Potatoes and Smoky Coconut Bacon // Homegrown Provisions // #vegan #holiday #glutenfree

Roasted Brussels Sprouts with Sweet Potatoes and Smoky Coconut Bacon

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x

Scale

Ingredients

Roasted Brussels Sprouts with Sweet Potatoes and Smoky Coconut Bacon

  • 4 cups Brussels sprouts, ends removed and halved
  • 3 cups sweet potatoes, peeled and cut into cubes
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves
  • 1 cup coconut bacon
  • pomegranate arils, for garnish (optional)
  • fresh thyme, for garnish (optional)
  • flaky sea salt

Almond Butter Dressing

  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 tbsp white miso paste
  • 1 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple juice
  • 1 garlic clove
  • 1/4 cup olive oil

Instructions

  1. Pre-heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, add Brussels sprouts and sweet potatoes. Coat with olive oil and maple syrup. (Mix lightly to coat throughout).
  3. Add the Brussels sprouts and sweet potatoes to the baking sheet in an even layer. Sprinkle with flaky sea salt.
  4. Bake for 30 minutes. Rotating the baking sheet half-way through and lightly stirring the veggies to avoid sticking and/or burning.
  5. While the veggies are baking, place coconut bacon in a food processor. Pulse several times until bacon is crumbly and the consistency of bacon bits. Turn the bacon bits out into a small-medium sized bowl.
  6. Make the almond butter dressing. (Clean out your food processor as needed from making the coconut bacon crumbles!). Add all ingredients to a food processor and whirl away until smooth and creamy. Set aside.
  7. Remove roasted brussels sprouts and sweet potatoes from the oven and let cool until warm.
  8. Transfer the roasted veggies to a large bowl. Fold in the dried cranberries and pecan halves.
  9. Plate the roasted veggie mixture and spoon or drizzle almond butter dressing atop (as much or as little as you’d like). Add the smoky coconut bacon crumbles on top as well. Garnish with pomegranate arils and fresh thyme as desired.
  10. Enjoy!