Photo: Melina Hammer; Styling: Caroline M. Cunningham
Hands-on Time
35 Mins
Total Time
35 Mins
Makes 8 servings

Sub any of your favorite root vegetables for the potatoes and turnips.

How to Make It

Step 1

Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.

Step 2

Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.

Step 3

Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.

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Ratings & Reviews

GrammieGril6's Review

August 28, 2014

Fluffysmomtoo's Review

January 25, 2014
I made this for my family and they devoured it. I was very surprised since my husband is not fond of brussel sprouts or turnips. It is delicious! I used apple cider vinegar and poured it mainly over the brussel sprouts. Definitely a keeper.

suegodwin's Review

December 29, 2013
Tried this tonight and my husband and I both thought it was terrific. He was surprised since he's not fond of turnips or brussel sprouts.

Gvantsa's Review

October 08, 2013

pamelap3's Review

September 27, 2013

ClemieJo's Review

September 27, 2013