2largesweet potatoes(peeled and cut into ½-inch cubes)
1poundthick-cut bacon(cut into 1-inch pieces )
¼teaspoonChinese five spice powder
Preheat oven to 425 degrees.
Add the halved/quartered Brussels sprouts to a sheet pan. Drizzle with one tablespoon olive oil and toss. Season with ⅛ teaspoon each of garlic powder, onion powder, black pepper, and ¼ teaspoon of salt.
To another sheet pan, add the cubed sweet potato. Drizzle with the remaining one tablespoon of olive oil and toss to coat. Season with the remaining spices: ⅛ teaspoon each of garlic powder, onion powder, black pepper, ¼ teaspoon salt, and ¼ teaspoon Chinese 5 spice powder.
Roast the vegetables for 15-20 minutes until brown and caramelized.
Meanwhile, in a cast-iron skillet set over medium heat, cook the bacon until brown and crisp. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Drain the excess grease, leaving about one tablespoon in the skillet.
Add the chopped onion and saute in the bacon drippings until soft and translucent.
Add the roasted Brussels sprouts and sweet potato to the skillet along with the bacon. Toss to combine. Season with extra salt and pepper if necessary.
Serve alone or with eggs.
Leftover roasted vegetables can be substituted. Add in leftover turkey, pulled pork, ham, or corned beef.
Be careful not to crowd the vegetables on the pans. If crowded, the veggies will steam and not brown and caramelize.