Easy Sheet Pan Bacon and Brussels BLTs

These are SUPREMELY simple to make and such a tasty way to pack a unique, healthy twist on the classic BLT!


  • 1 medium-sized sweet potato
  • 1/2 cup Brussels sprouts
  • 2 long strips of sugar-free bacon
  • 1/4 cup water
  • Fresh tomato slices, ripe avocado, and lettuce leaf blend to your preference (I used about 1/8 cup of spinach and arugula here)

Special equipment:

  • Parchment paper for easiest clean-up
  • Kitchen scissors for easy cutting
  • Paper towels for easy handling and eating

Inactive prep time: 45 minutes
Active prep time: 5 minutes
Yields: 2 servings


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Slice the sweet potato into four long slices lengthwise, about half a centimeter thick, and lay on one side of the baking sheet. Use a fork to pierce each slice a few times for even cooking.
  3. Cut the Brussels sprouts into halves and lay them flat on the opposite side of the baking sheet, leaving room in the middle for the bacon. Add 1/4 cup of water directly to the baking sheet underneath the Brussels sprouts to help prevent excessive caramelizing.
  4. Cut the bacon strips into four halves using kitchen scissors, then lay the bacon strip halves directly in between the sprouts and sweet potato slices. (***Tip: this is so that the bacon’s natural grease can cook the other vegetables as it crisps in the oven– no additional oil needed!)
  5. Place the tray in the oven and bake for 40-45 minutes, until the bacon is crispy, the sprouts are roasted, and the sweet potato slices are easily pierceable.
  6. Slice tomatoes, avocado, and fresh lettuce leaf blend to your preference. Top two sweet potato halves with 2 bacon strips each, Brussels sprout halves, and tomato, avocado, and lettuce leaf blend. Top with the other two sweet potato halves.
  7. Using a paper towel to simultaneously wrap and grab the sando directly from the pan— eat and enjoy!

Yasmine’s notes:

Not so long ago, I discovered that eating bacon together with Brussels sprouts is an absolutely delicious combo. And while I had considered sharing bacon-wrapped Brussels with you as a recipe, simply put: you don’t need me to reinvent the wheel on that. Something struck me, however, to look to add another key ingredient as I rushed around getting ready on the morning of making this dish: fresh tomatoes. And when one thinks bacon and fresh tomatoes together, one thinks BLTs. I had bacon, Brussels sprouts, tomatoes, and a lettuce blend… I’d just need one more thing in place of traditional starch-and-sucrose bread to sandwich it all:

A root-veg sando bun. Sweet potatoes in particular are also a classically delicious roasted combo with bacon and Brussels sprouts— all you need then is this new way of thinking about vegetables versus starch to put them all together— super easily, at that, as they all can be roasted together in one pan. And boyyyyyyy is this combination tasty, fresh, warm, quick, and filling once you do.


Leave a Reply

Your email address will not be published. Required fields are marked *