Ingredients:
1 very large (or 2 small) Sweet potatoes peeled and cut into bite sized cubes
1 pound of Brussel Sprouts with the bottom cut off and cut in half
drizzle of olive oil.
Salt and pepper to taste
1/2 pound bacon cooked and chopped
1/3 cup raw pumpkin seeds
1/2 cup dried cranberries
Glaze:
2 TBS butter
1 TBS reserved bacon grease
1/2 cup maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Place chopped sweet potatoes and brussel sprouts in a zip-lock bag and drizzle with enough olive oil to barely coat veggies. Shake the bag and lay out on a lined cookie sheet. Salt and pepper to taste.
Bake in oven at 500 degrees for 10-15 minutes until slightly charred and fork tender.
Don't be afraid of the black crispy leaves that fall off the sprouts. They add an amazing deep flavor to your dish. My kids fight over those pieces.
While your veggies are roasting cook your slices of bacon until crispy. Then chop into small bite sized pieces. Set aside.
Use the same pan to make your glaze. Discard all but about a TBS of the bacon grease in your pan. Add the butter, syrup, cinnamon, nutmeg and salt. Cook on medium heat for a few minutes until thick and bubbly. Set aside.
Place your seeds in a frying pan and toast them dry until slightly brown and puffed up. Set aside.
Once your veggies are cooked put all your ingredients together in a dish just before serving.
This dish was surprisingly good as a leftover the next day. The seeds lost some of their crispness and texture but the flavors were amazing.
