Crispy Roasted Vegetables Medley recipe
This roasted vegetable medley combines sweet potatoes, apples, brussels sprouts, and bacon, caramelized with pecans and brown sugar, creating a savory-sweet side dish bursting with flavors and textures.
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Calories: 400kcal
Equipment
- Sheet pan
- Knife and Cutting Board
- Mixing Bowl
- Oven
Ingredients
- 3 cups sweet potatoes
- 2 apples cubed
- 1 cup brussels sprouts halved
- 3 slices of bacon, chopped
- 5 sprigs fresh thyme
- 1 tsp olive oil
- 1,1/2 tsp kosher salt
- a few cracks of black pepper
- 1/2 cup pecans, chopped
- 1,1/2 tbsp brown sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Toss sweet potatoes, apples, brussels sprouts, bacon, and thyme in a mixing bowl.
- Add olive oil, salt, and black pepper, and mix until combined.
- Spread the mixture on a sheet pan.
- Roast in the oven for 20-30 minutes, stirring every 5-10 minutes.
- In the last 5 minutes, sprinkle pecans and brown sugar on top.
- Taste for seasoning and adjust if needed.
- Serve and enjoy!
Notes
- Opt for a high heat setting, ideally between 400 to 450 degrees Fahrenheit. Always preheat your oven before roasting.
- If available, use a dark baking sheet. The dark surface promotes browning, which adds flavor. While I'm not a fan of dark sheets for baking, they work wonders for vegetables.
- Spread the vegetables evenly on the baking sheet and avoid overcrowding. This ensures even cooking and prevents soggy veggies.
- Remember to toss the vegetables halfway through the roasting process. The edges of the baking sheet tend to cook faster than the center. Tossing helps distribute heat evenly and prevents excessive browning on the bottom side.
Nutrition
Calories: 400kcal | Carbohydrates: 50g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 700mg | Fiber: 10g