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
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