Roasted Brussels Sprouts with Potatoes and Bacon (2)
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- 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
- Change Measurements: US | Metric
- Prep Time: 30 mins
- Total Time: 1 1/4 hr
- 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.
- Read more: http://www.food.com/recipe/roasted-brussels-sprouts-with-potatoes-and-bacon-145430#ixzz1QcWXfKWO
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Roasted Brussels Sprouts with Potatoes and Bacon (2) Recipe at a Glance
- COURSE: Side Dishes/Vegetables