Sure to be a crowd pleaser, this Roasted Brussels Sprouts, Bacon, & Sweet Potato Salad is a flavorful dish to add to your table!Hiya friends! I hope you are all having a fabulous day. I am just a couple days out of my first marathon, so I am doing everything I can to keep myself relaxed and calm… and not checking the weather report every hour. As I write this post, it is actually Sunday morning and I am in my apartment with no power. Real exciting right? I went to Ann Arbor on Saturday afternoon to tailgate for the Michigan vs. Michigan State football game and to cheer my Spartans on to a win, and on my way home drove through a bad rain storm. It was a stressful ride home to say the least, and it is even worse when it is in an area you are not used to driving in. The relief I had when I made it to the expressway I take all the time (well, since I moved here almost two months ago) was everything I needed. I felt my tense body begin to relax and my hands not clench the steering wheel so tight.
But as I got off the expressway I noticed the street light out and as I turned onto the main road, I noticed everything – restuarants and hotels and stores – were completely dark. I kept my fingers crossed that maybe somehow my apartment would have power, but no luck there. I pulled into my apartment parking lot only to see it pitch black. It was late at that point anyway so with a quick call to my mom to let her know I made it home safe, I went to bed.
Sleep that evening was hard to come by since I ALWAYS sleep with a fan blowing on my face for the white noise and I live near a main road so it was noisy with the cars going by. I can’t say I slept well that night at all, but I did get some sleep and woke up to no power yet again. I was hoping during the night it would get restored but nope.
So here I am, wishing on my power to come back on so I can resume some normalcy. Luckily I can sit here and chat with you and share this yummy recipe, but it would be nice to get power back soon so I can get meal prepping for this week.
Edit: My power finally came back at 8pm on Sunday night… 24 hours later. Sure it was an inconvenience, but compared to what other areas of the world are dealing with right now it really was not bad at all.
Speaking of this week and totally changing gears – I spent at least an hour yesterday figuring out my meal plan to the T for this week. I cannot tell you the last time I have planned out every single thing I will eat in a week (snacks and all), but with my marathon on Sunday I needed to have everything planned out. I read through research on when to increase my carb intake and by how much and what the best carbs are to eat and set it all up on a pretty Google doc so I can pull it up at all times. I plan on eating the same meals daily through the week just to keep it easy on myself and with a lot of travelling around on Friday afternoon/ evening and all day Saturday before the race, I want to make sure I am fully prepped and ready. And whether this will surprise you or not – the meal plan is a whole lot of pasta. Pasta with tomato sauce and ground turkey is my dinner plan for the week so we shall see how sick of pasta I am by Sunday morning. ?
But one recipe I am not sick of… this Roasted Brussels Sprouts, Bacon, & Sweet Potato Salad.
Basically all my favorite savory flavors added together with a touch of sweetness! I’ll be totally real with you here – I cannot stand when I make bacon and the whole house smells like it for hours. I know that is some people’s favorite smell, but for some reason I just cannot stand it. I don’t make bacon often (actually this was the first time I made it on my own), so when I do I live with the smell it spreads all across the house.
This “salad,” which is really just a mixture of a foods together is perfect for any fall gatherings you have! It has a great flavor and is made with real good for you ingredients (yes I consider bacon – in moderation – a good for you ingredient!).
This Roasted Brussels Sprouts, Bacon, & Sweet Potato Salad is:
- Dairy Free
- Gluten Free
- A crowd pleaser
- 4 cups Brussels Sprouts, trimmed and cut in half
- 2 cups Sweet Potato (~2 sweet potatoes), cut into cubes
- 3 cloves Garlic, chopped
- ⅓ cup Extra Virgin Olive Oil
- 2 tbsp Dried Cranberries
- ½ tsp Cumin
- ¼ tsp Sea Salt
- ⅛ tsp Black Pepper
- Preheat oven to 400 degrees farenheit.
- Cook bacon in preheated oven for 15-16 minutes, or until bacon is crispy
- While bacon is cooking, chop garlic, sweet potato and brussels sprouts
- Combine sweet potato, garlic, EVOO, cumin, sea salt, black pepper in a bowl and mix together
- Spread onto a baking sheet pan
- When bacon is done in the oven, place baking sheet pan in and cook for 30-35 minutes or until sweet potato and brussels sprouts are brown and soft. Stir halfway through.
- When finished roasting, combine all ingredients together into a bowl and mix in dried cranberries before serving.
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- Are you a bacon lover?
I am not into all the bacon hype and would actually prefer sausage over bacon with my eggs, but in this combination, I am all about the bacon!