Prep Time: 15 minutes

Cook Time: Sauté for 10 minutes Bake for 60 minutes

Serving: 2

A Word From The Cook

The turmeric, paprika and honey make it Moroccan.   The Tagine captures the flavours (although a Dutch Oven could be used to).

Ingredients

• 1 lb of Brussel Sprouts (halved)
• 1 -2 Sweet Potatoes (cut into pieces about the same size as the 1/2’d brussel sprouts
• 4 slices of Bacon (chopped into bite size pieces)
• 1 Tbsp Vegetable Oil
• 3 Garlic Cloves (chopped)
• 1 tsp dried Thyme
• 3-4 grinds of pepper
• 2-3 grinds of salt

Toppings:

• 1/2 cup Dried Cranberries
• 1/2 cup Feta Cheese (crumbled)
• Balsamic Glaze (for drizzling)

Instructions

1. Pre-Heat oven to 400°
2. Chop the vegetables and place in a large bowl
3. Add the Chopped Bacon, Vegetable Oil, salt, pepper, Garlic and Thyme and mix to coat well.
4. Spread the vegetables on a large baking sheet (lined with parchment) or stone pan
5. Roast for 30 minutes, stirring 1/2 way through.
6. Remove from oven and add the Dried Cranberries and Feta, and mix to combine.
7. Drizzle with Balsamic Glaze