Roasted Brussels Sprouts With Potatoes and Bacon
photo by Theresa Bartholomew
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs yukon gold potatoes, halved if very small
- 1 lb fresh Brussels sprout
- 6 medium shallots, quartered
- 3 slices thick-cut bacon, cut crosswise into 1/2 inch strips
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
directions
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
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Reviews
-
This is a really good side-dish or a meal on its own. I added some button mushrooms and used diced pancetta instead of bacon. Garlic and onions instead of shallots also works. The picture shows a little too much pepper because I went a little overboard with that. Give this one a try if you have some sprouts!
Tweaks
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This is a really good side-dish or a meal on its own. I added some button mushrooms and used diced pancetta instead of bacon. Garlic and onions instead of shallots also works. The picture shows a little too much pepper because I went a little overboard with that. Give this one a try if you have some sprouts!
RECIPE SUBMITTED BY
Big veggie and flower gardener. A wife, mother and grandmother. Morgan horse breeder and happy mommy to four dogpeople. My pet peeve is when Mother Nature decides to give wilt to my huge crop of Amish paste tomatoes. I make my marinara sauce for the freezer every summer, but will have to use canned tomatoes this year. Grrrrrr!
I am renowned for my marinara sauce, chili rellenos and turkey on the Weber.