Roasted Brussels Sprouts With Potatoes and Bacon

"This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels."
 
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photo by Theresa Bartholomew photo by Theresa Bartholomew
photo by Theresa Bartholomew
photo by Oparu photo by Oparu
Ready In:
1hr 10mins
Ingredients:
9
Serves:
6-8
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ingredients

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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

  1. Give credit where credit is due. This is direct from Fine Cooking Magazine, issue 70. My husband loved this and I would make it again, but I don't care for bacon added to dishes without cooking it first. I would cut it in a large dice, cook it, then add it at the end.
     
  2. This is a great recipe! I was suspicious of the lemon juice, but I tried it and loved it. I've not tried the shallots as I always have sweet onion around. The second time I made it, we replaced the potatoes with parsnips and it was even better.
     
  3. awesome! was very much enjoyed by everyone that had it!
     
  4. 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!
     
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Tweaks

  1. This is a great recipe! I was suspicious of the lemon juice, but I tried it and loved it. I've not tried the shallots as I always have sweet onion around. The second time I made it, we replaced the potatoes with parsnips and it was even better.
     
  2. 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.
 
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