Roasted Sweet Potatoes with Brussels Sprouts & Pancetta
This is your new favorite holiday side dish. Comforting, warm, and full of flavor - you'll really love this one.
Servings 10
Ingredients
For the Roasted Sweet Potatoes
- 3-4 sweet potatoes peeled, diced
- 1 red onion julienne cut
- 2 Tbsp olive oil
- 1 1/2 tsp Hey Old Sport Overachiever seasoning or just salt and pepper
For the Brussels
- 4 oz diced pancetta
- 6 oz Brussels sprouts thinly shaved
- 1 stalk celery thinly sliced
- 1 Tbsp candied ginger finely chopped
- TT Hey Old Sport Overachiever
- 1/2 cup dried cranberries
- 1/2 cup roasted mixed nuts chopped
- 2-3 Tbsp maple syrup
Instructions
Roast the Sweet Potatoes
- Preheat oven to 375 and place a sheet pan inside while it heats. In a mixing bowl, toss together the diced sweet potatoes, cut up red onion, 2 Tbsp olive oil and 1 1/2 tsp Overachiever seasoning. Once the oven is heated, transfer the mix from the bowl to the sheet pan and shake to arrange in one layer. Roast for 15-25 minutes, until cooked through and beginning to brown on the outside.
Cook the Brussels
- While the potatoes roast, heat a medium to large pot on medium heat. Add the pancetta and render until crispy. Remove to a paper towel-lined plate and set aside.
- Using the same pot, add the Brussels sprouts, celery, and candied ginger to the fond and rendered fat. Season with Overachiever (start small - maybe 1/2 tsp) and sauté until beginning to become translucent. Then add the cranberries and sauté another few minutes.
Bring it all together
- Once the Brussels and sweet potatoes are done, toss them together in a bowl, then add the maple syrup and toss one more time. Transfer to a serving platter and sprinkle with the chopped nuts. Enjoy warm.