Honey Melt® Roasted Sweet Potatoes & Brussels Sprouts with Bacon & Cayenne
As we get ready for the holiday season, this Honey Melt® roasted sweet potatoes and Brussels sprouts recipe is a fabulous reinvention of a classic holiday dish.
4 lbs sweet potatoes (peeled and cut into bite sized cubes)
1 lb Brussels sprouts (trimmed and halved)
4 Tbsp Melt Organic®
5 pieces bacon (cut into lardoons or sliced into thin strips)
3-4 Tbsp Honey Melt® (softened 10 seconds in microwave)
Salt and pepper to taste
Pinch of cayenne
Preheat oven to 400 degrees F.
Melt the Melt Organic® in pan over medium-low heat and add bacon – browning but not burning it. Cook bacon for about 10 minutes.
Add sweet potatoes and Brussels sprouts and sauté for about 10 minutes, until the Brussels sprouts just start to brown.
Transfer veggies to a baking tray. Sprinkle with a pinch of cayenne and add salt and pepper to taste. Drizzle with softened Honey Melt®. Place baking tray in the oven for roasting.
Halfway through the oven-roasting (about 15 minutes), use a spatula to fold the mixture gently making sure all of the juices and spices are somewhat evenly mixed. Agitate the sheet so the mixture spreads evenly in the baking tray and place back in oven for additional 15 minutes (30 minutes total) or until the vegetables are browned and starting to crisp.