Roasted vegetables with bacon and pecans–yes! This hash-type dish was spot on! What I enjoyed most about this dish was the different textures. I used two of my favorite types of sweet potatoes, a Japanese and the Red Garnet each different in their own right. Then the earthiness from the Brussel sprouts and the slight sweetness from the apples.
Oh, and towards the end, sprinkle some chopped pecans and brown sugar all over–delicious!
I was cooking some pork and wanted a side that would pair nicely and this worked perfectly.
I know everyone is in the hustle and bustle of the holidays and it is all most over.
The holidays mostly fly by me since I work in retail, but I’m excited about since I’m able to be back home to NOLA and spend time with family.
I’m really expecting to do no cooking–none, nada! I want to eat some homey food from my parents and be sure to go to some of my favorite spots and try a few new ones. What have y’all been looking forward to? Holidays to be over or never ending?
Roasted Vegetables With Bacon & Pecans
- 3 cups sweet potatoes
- 2 apples cubed
- 1 cup brussel sprouts halved
- 3 slices of bacon, chopped
- 5 sprigs fresh thyme
- 1 teaspoon olive oil
- 1 1/2 teaspoon kosher salt
- a few cracks of black pepper
- 1/2 cup pecans, chopped
- 1 1/2 tablespoon brown sugar
Preheat oven to 400 degrees.
Toss the sweet potatoes, apples, brussel sprouts, bacon, and thyme together. Add the olive oil, salt and black pepper and combine. Spread mixture out on sheet pan and then roast in the oven for 20-30 minutes. Make sure to stir and move ingredients around every 5-10 minutes. The last 5 minutes, sprinkle on top the pecan pieces and brown sugar. Taste for seasoning and serve!