Sautéed Brussels Sprouts and Sweet Potatoes – Tossed with crispy bacon, sweet cranberries and toasted pine nuts. Serve as super delicious healthy side dish recipe during the Holiday’s or anytime of year!
Sweet potatoes and brussels sprouts are tossed in nutmeg and cinnamon giving them the most warm, comforting flavors that transport you right into the holiday season! This is the perfect side dish to serve for Thanksgiving or Christmas dinner.
Serve with your favorite main courses like beef roast, roast chicken, pork shoulder and more! I will link some of my favorite main courses to serve with this recipe for you below. This is definitely one of my favorite dishes to serve in our house. It’s healthy and absolutely delicious.
This recipe serves about 4-6 people. So, if you are cooking for a crowd, simply double the recipe. To store leftover brussels sprouts and sweet potatoes, store completely cooled in an airtight container in the fridge for up to two days.
Ingredients you need to make the most delicious Brussels Sprouts and Sweet Potatoes:
- Brussels Sprouts – You’ll need about one and half pounds of fresh brussels sprouts for this recipe.
- Bacon – I prefer to use a good quality thick cut bacon but use can use your favorite bacon.
- Dried Cranberries – These add a delicious sweetness to the dish.
- Sweet Potatoes – You’ll need two sweet potatoes in this recipe.
- Pine Nuts – You can also use pecans or walnuts.
- Nutmeg – For a delicious warm flavor.
- Cinnamon – Adds the most delicious warm flavors.
- Salt – I almost always use sea salt but you can use any salt you have on hand.
Tools to have on hand for this recipe:
- Large Skillet – To cook your veggies in.
- Cooking Spoon – To stir your veggies while cooking.
- Measuring Cups and Spoons – To properly measure your ingredients.
- Chef Knife + Cutting Board – For chopping the veggies.
How to make Sautéed Brussels Sprouts and Sweet Potatoes:
Add brussels sprouts and sweet potato to a large bowl and toss in cinnamon, nutmeg and salt.
In a large skillet over medium heat, cook bacon for for 3-4 minutes on each side until nice and crisp. Remove from skillet and place on a paper towel. Drain half of the bacon grease, reserving about 1-2 tbsp to cook the veggies.
Add brussels sprouts and sweet potato to the skillet with the bacon grease and cook over medium heat, covered, for 5 minutes. Remove lid and turn up heat to medium-high. Stirring occasionally, cook for another 5-7 minutes until there is a nice char on the sprouts and potatoes and they are cooked through. Remove from heat.
Add pine nuts to a small skillet over high heat. Cook for 1-2 minutes until fragrant. Remove from heat.
Chop up the bacon into small pieces and toss in with the sprouts and potatoes. Then, add in cranberries and pine nuts. Stir to combine. Remove from heat and serve. Enjoy!
Here are a few of my favorite main courses to serve with this recipe:
- Slow Cooked Tender London Broil – This London broil recipe is super easy and absolutely melt in your mouth delicious.
- French Onion Pot Roast – Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce.
- Slow Cooker Balsamic Brown Sugar Pork Roast – Tender and delicious pork roast slow cooked in a crockpot with a sticky balsamic brown sugar glaze.
- Roast Chicken – Easy and versatile roast whole chicken stuffed with lemon, onion, garlic, parsley and butter.
If you enjoyed this recipe, here are a few more of my favorite holiday side dishes to pair with these Brussels Sprouts:
- Creamy Mashed Potatoes – Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley.
- Green Bean Casserole – A classic Thanksgiving and Christmas casserole recipe. Loaded with green beans, onions and mushrooms in a cream sauce topped with cheddar cheese and french fried onions!
- Holiday Stuffing – Also known as “dressing”, this classic stuffing recipe is the perfect side dish for your upcoming Thanksgiving gatherings.
- Brown Sugar Bacon Green Beans – Fresh green beans sautéed with bacon, onions, garlic and brown sugar making these melt in your mouth delicious! These are a classic holiday side dish perfect for Thanksgiving or Christmas.
- Balsamic Glazed Carrots – Quick and easy balsamic glazed baby carrots with a hint of lemon and honey. These are perfect for a healthy side dish to pair with your lunch or dinner!
Brussels Sprouts and Sweet Potatoes
Ingredients
- 1.5 lb. brussels sprouts about 20, cut in half
- 2 slices thick cut bacon
- 1/4 cup dried cranberries
- 2 small sweet potatoes peeled & cut into cubes
- 1/8 cup pine nuts
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
Instructions
- Add brussels sprouts and sweet potato to a large bowl and toss in cinnamon, nutmeg and salt.
- In a large skillet over medium heat, cook bacon for for 3-4 minutes on each side until nice and crisp. Remove from skillet and place on a paper towel. Drain half of the bacon grease, reserving about 1-2 tbsp to cook the veggies.
- Add brussels sprouts and sweet potato to the skillet with the bacon grease and cook over medium heat, covered, for 5 minutes. Remove lid and turn up heat to medium-high. Stirring occasionally, cook for another 5-7 minutes until there is a nice char on the sprouts and potatoes and they are cooked through. Remove from heat.
- Add pine nuts to a small skillet over high heat. Cook for 1-2 minutes until fragrant. Remove from heat.
- Chop up the bacon into small pieces and toss in with the sprouts and potatoes. Then, add in cranberries and pine nuts. Stir to combine. Remove from heat and serve. Enjoy!
Thank you for stopping by! If you tried my Brussels Sprouts and Sweet Potatoes, please don’t forget to leave a review.
This post was originally published on November 5, 2018 and updated on August 21, 2020.
Made this during the holidays… and have made it every week since usually with steaks! Very easy and very tasty. I was weary of the cinnamon but it really adds some good flavor.