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

ClemieJo
August 28, 2014
N/A

Fluffysmomtoo's Review

pamelap3
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

suegodwin
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

Fluffysmomtoo
October 08, 2013
N/A

pamelap3's Review

Gvantsa
September 27, 2013
N/A

ClemieJo's Review

GrammieGril6
September 27, 2013
N/A