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brussels sprouts and sweet potatoes

Brussels Sprouts and Sweet Potatoes

Amanda Cooks & Styles
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 6 people


  • 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


  • 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!
Keyword brussels sprouts and sweet potatoes, brussels sprouts recipe