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Roasted Brussels Sprouts With Potatoes and Bacon

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“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.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 450 deg.
  2. Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
  3. 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.).
  4. Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
  5. Serve immediately.

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