Roasted Sweet Potatoes with Brussels Sprouts & Pancetta Leave a comment
Okay, friends. Gather ’round, because I’m about to drop a side dish that’s so good, it might just eclipse whatever main you’re serving. It may even oust the marshmallow-topped sweet potato casserole at your Friendsgiving or Thanksgiving gathering. (Blasphemy? I know.) I already know it’s going to be on our table all fall long.
Baking Dish (Similar)
So what’s to love about it? This Roasted Sweet Potatoes with Pancetta has depth, texture, and flavor, and it’s going to make everyone at your table ask for the recipe. And the best part? It’s on the table in 45 minutes.
How to Make Roasted Sweet Potatoes with All the Good Stuff
Chop up your sweet potatoes (peel ’em if the skins are thick!) and either purple onions, Vidalia, or leeks. Toss them with olive oil and a generous shake of Hey Old Sport’s Overachiever Seasoning. Roast at 375 degrees for 15-25 minutes. For extra char, hit them with the broiler for the last few minutes. That char is key.
While the potatoes roast, it’s time for the ingredient: pancetta. Render it in a wide-bottomed pan until crispy, then scoop it out onto a paper towel. Leave that glorious fat right where it is.
In that fat, sauté thinly shaved Brussels sprouts and sliced celery (use my favorite mandoline for perfect thinness) for about 5 minutes until they just start to wilt. Season them with more Overachiever. Turn off the heat, and let them hang out.
Once the sweet potatoes are done, toss them with the sautéed veggies. Now for the final flavor layers:
- The reserved crispy pancetta
- Candied ginger
- Dried cranberries (unsweetened preferred)
- Roasted mixed nuts (cashews, pecans, chopped)
- Maple syrup to coat everything evenly
How to Serve this Roasted Sweet Potato Side Dish
Serve this one warm or at room temperature. Here are some of the main dishes I would pair it with:
Want to Make a Substitution?
Red onions: You can swap in some sweet Vidalia onions, yellow onions or even leeks if you have them. If you decide to go with leeks instead of onions, thin slice them and add them in with the Brussels sprouts and celery during the sauté step. They’ll soften up perfectly.
Celery: You can either leave out the celery or swap in some sliced fennel bulb instead.
And there you have it. A side dish that’s so much more than a side. It’s a showstopper, a crowd-pleaser, and it’s going to make your taste buds sing. Go forth and make this, friends. You won’t regret it.
Roasted Sweet Potatoes with Brussels Sprouts & Pancetta
Servings:
This is your new favorite holiday side dish. Comforting, warm, and full of flavor – you’ll really love this one.
For the Roasted Sweet Potatoes
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.
