One of my favorite methods for cooking vegetables would have to be roasting. The delicately browned outside layer, along with the tender inside create an amazing explosion of both texture and flavors, and this dish is no exception. This colorful combination pares the slightly sharp flavor of Brussels sprouts with the natural sweetness of yams, balancing it perfectly with the goodness of bacon. The flavors of this dish truly announce that fall is in the air, and I am now thinking this one most likely will grace the Thanksgiving table at our house this year.
- 2 pounds fresh Brussels Sproutsm trimmed and halved
- 1½ pounds of yamsm peeled and cut into 1″ pieces
- 6 cloves garlicm sliced
- toasted walnutsm optional
- ½ pound bacon
- 2 tablespoon olive oil
- salt and pepper to taste
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Heat oven to 400° F. Brown the bacon in a large skillet over medium high heat. Crumble the bacon and hold to the side. Reserve the renderings.
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Prepare the Brussels spouts, yams, and garlic. Place the vegetables in a large roasting pan. Add olive oil to the bacon fat. Mix and pour over dish. Toss well to coat
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Roast uncovered for about 30 minutes, remove from the oven and stir well. Return to the oven for another 20 – 30 minutes or until the yams are slightly browned and fork tender.
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Remove from the oven and toss in the crumbled bacon.
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Season to taste with salt and pepper.
Red pepper flake or chili powder would also make a welcome addition to this dish for those of you who like things a bit of spicy.
You can also omit bacon and increase olive oil to keep this dish vegetarian.
