Roasted Root Vegetables with Brussels Sprouts and Bacon – Easy Winter Side Dish

When temperatures drop, root vegetables move to the center of the kitchen.

Parsnips, rainbow carrots, baby potatoes, and Brussels sprouts are built for high heat — their natural sugars caramelize, their edges crisp, and their flavors deepen.

Roasted together on a single sheet pan with smoky bacon, this dish transforms simple winter produce into a bold, satisfying side that works just as well for weeknight dinners as it does for holiday tables.

Why This Recipe Works

Roasting transforms winter vegetables by concentrating their natural sugars and building deep flavor.

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For more ideas on seasoning and technique, explore Excite Your Palate With Roasted Vegetables, where we break down flavor layering and heat control.

Cooking everything on one sheet pan allows the vegetables to roast evenly while the bacon renders, adding smoky depth and savory contrast.

The balance of sweet roots, earthy sprouts, and crisped bacon makes this a cold-weather side dish that feels both rustic and refined.

What You Will Need To Make Roasted Root Vegetables With Brussels Sprouts And Bacon

1/3 cup avocado oil

3 medium rainbow carrots, trimmed, sliced

1 1/2 cups Brussels sprouts, trimmed, halved

1 1/2 cups trio baby potatoes

1 medium sweet potato, peeled, diced, 1 1/2 inch chunks

1 medium parsnip, sliced, 1 1/2 inch

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon Himalayan salt

1/2 pound thick cut smoked bacon, cut strips into 1 inch pieces

How To Make Roasted Root Vegetables With Brussels Sprouts And Bacon

Preheat oven to 400 degrees. Place rack in middle position of oven.

Place vegetables into a large bowl and mix with herbs and oil.

Spread out vegetables onto a large baking try. Place tray in preheated oven on middle rack, roast for 35 to 40 minutes.

Meanwhile fry bacon in a large skillet over medium heat. Do not let bacon get to crispy.

In a large serving bowl, add roasted vegetables and cooked smoked bacon with a little bacon drippings. Mix until combined.

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Serve This Side Dish With

• Parmesan Crusted Chicken Thighs
• Slow Roasted Boneless Beef Chuck Short Ribs

Both proteins complement the caramelized sweetness of the vegetables while adding rich, savory depth.

More Root Vegetable Ideas

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If you enjoy bold, caramelized vegetable sides, you might also like Spiced Sweet Potatoes With Cashews And Cilantro, where warming spices and crunchy cashews highlight the natural sweetness of roasted sweet potatoes.

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