Brussels Sprouts with Sweet Potato and Bacon

I love being so grown up and learning to like foods I used to turn my nose up at.   During a girlfriend lunch at Salt Lake's Copper Onion, I saw Brussels sprouts as one of the sides and promptly made a snide remark about "who would ever order Brussels sprouts."  Besties Valene and Funny Kathy both jumped on the "praise the Brussels Sprouts" bandwagon.  So, I ordered a side...prepared to do my childhood gags...and yum!  I loved them!  They serve them grated with a little garlic and lemon and chopped almonds.  This isn't that recipe!

So, now that I'm so mature, I have been seeking out various Brussels sprouts recipes.  I loved this one which combined Brussels sprouts and sweet potatoes (although many recipes substitute Yukon Golds but why would you? spoken like a true Russet gal.)  Some also add shallots or onions but I didn't although I know I would like that as well.

Here's my version:

Brussels Sprouts with Sweet Potato and Bacon

(about 4-6 servings)

cook up about 4 strips of bacon until crisp but not too done (more bacon is always desirable...)

Peel 3 sweet potatoes and dice into bite-sized pieces

Use about 1-2 cups of Brussels sprouts.  Be brave.  You can do it!  Trim off that thicker stem on the bottoms and pull off any tougher outside leaves.   You can leave them whole or cut them in two.

Oil the bottom of a cookie sheet or baking dish.  Toss the potatoes and b.s. (ha-ha) in a bowl (or in the pan to save a dish) with a couple of T. of olive oil (the good stuff) and I added a couple of T. of the bacon grease.  You don't have to add the b.g. but really?  Who doesn't love more bacon flavoring?  If you are adding shallots or onions, toss those in as well.  (Some recipes called for adding a couple of Tablespoons of balsamic vinegar.  I didn't but I think it sounds good too.)  I also put in about 1 tsp. of thyme, some sea salt and pepper.   Some recipes called for basil or use herbs of your heart.

Pop this concoction into a 400 degree, preheated oven and cook for about 25 minutes, turning occasionally. 

Toss with the bacon (I like good sized chunks) and serve this goodness hot right out of the oven.  Some recipes called for a shaving of fresh Parmesan cheese, which I did, but it is totally not necessary. 

Make it, eat it and swoon.  Maybe I'll try liver next.....  (NOT!)