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Maple, garlic & bacon roasted sweet potato & sprouts
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750g sweet potatoes, peeled
3 cloves garlic, whole and unpeeled
1 sprig rosemary
2 tbsp olive oil
6 rashers smoked streaky bacon
250g trimmed Brussels sprouts
2 tbsp maple syrup
1. Preheat the oven to 190°C, gas mark 5. Cut the sweet potatoes into large chunks. Tip into a roasting tin with the garlic cloves and rosemary, and drizzle with the olive oil. Season, then mix to combine.
2. Roast for 30 minutes, until the potatoes are just starting to soften and caramelise. Cut the bacon into 1cm pieces, add to the tin and cook for a further 5 minutes.
3. Meanwhile, blanch the trimmed sprouts in boiling salted water for 1 minute. Drain well and cut in half.
4. Add the sprouts to the roasting tin with the maple syrup, mix well and return to the oven for a further 20 minutes, until the vegetables are tender and caramelised.
Typical values per serving:
This recipe was first published in November 2018.