roasted brussel sprout and sweet potato hash

Ingredients:

• 2 medium sweet potatoes (peeled sliced, and cubed)

• 8-12 oz lb brussels sprouts (if you can find pre-shredded/shaved, this will save you some time)

• 1/2 large onion (chopped into 1/2 in- 3/4 in pieces)

• 2 tbsp olive oil

• 3 tbsp Stewart’s Maple Syrup

• Salt and Pepper (to taste)

• 4-6 strips of your favorite bacon (cooked and chopped, preserve some of the bacon grease for added flavor)

Instructions:

• Prepare bacon and set aside. Preheat oven to 400 degrees F.

• Line 2 small/medium or 1 large baking pan with non-stick foil (or spray regular foil with baking spray).

• Peel/chop/cube your veggies and potatoes. You want everything to be about the same size to ensure even cooking.

• In a large bowl, combine sweet potatoes, brussels sprouts and onions. Stir to combine. Drizzle with olive oil, maple syrup and a little bit of leftover bacon grease (if using). Toss until well coated.

• Spread mixture out on your prepared baking sheet (you want an even, single layer).

• Bake for 15 minutes and stir/flip with spatula. Bake for another 10-15 minutes or until nicely browned and crispy.

• Remove from oven and sprinkle with bacon.

• Enjoy!