Ingredients

The following ingredients have 4 Servings
  • 5 slices bacon
  • 1/2 medium onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 cups Brussels sprouts (halved)
  • 2 cups sweet potato (cubed)
  • salt + pepper
  • 2 tablespoons olive oil (or butter)
  • 1/3 cup Italian bread crumbs (omit or use almond meal as paleo substitute)
  • soy sauce or balsamic vinegar for drizzling

Instruction

  • In a large skillet/sauteing pan cook the bacon slices until crispy. Place bacon on paper towel to drain excess fat.
  • Keep 2 tablespoons on bacon grease and saute chopped onion and garlic on medium high heat for 2 minutes. Add the Brussels sprouts halves and sweet potato cubes. Season with salt and pepper. Turn heat to low and cover. Saute for 10 minutes while stirring occasionally.
  • Drizzle olive oil over the roasting veggies and stir in the breadcrumbs. Saute uncovered for about 10 more minutes. Veggies should look roasted on the outside and be soft on the inside.
  • Crumble up the bacon and sprinkle over top. Drizzle with soy sauce or balsamic vinegar if desired.