Yield
4 servings

How to Make It

Step 1

1 1/2 lbs yukon gold potatoes, halved if very small

Step 2

1 lb fresh Brussels sprout

Step 3

6 medium shallots, quartered

Step 4

3 slices thick-cut bacon, cut crosswise into 1/2 inch strips

Step 5

3 tablespoons olive oil

Step 6

2 teaspoons kosher salt

Step 7

1/2 teaspoon fresh ground black pepper

Step 8

2 tablespoons butter, melted

Step 9

1 tablespoon fresh lemon juice

Step 10

Directions:

Step 11

Prep Time: 30 mins

Step 12

Total Time: 1 1/4 hr

Step 13

1 Heat oven to 450 deg.

Step 14

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.

Step 15

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.).

Step 16

4 Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.

Step 17

5 Serve immediately.

Step 18

Read more: http://www.food.com/recipe/roasted-brussels-sprouts-with-potatoes-and-bacon-145430#ixzz1QaAYi5Xk

Step 19

Read more: http://www.food.com/recipe/roasted-brussels-sprouts-with-potatoes-and-bacon-145430#ixzz1QaAKqIa9

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