Roasted Brussel Sprouts With Potatoes Bacon |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My husband loves Brussels, but I hate the way the house smells after boiling them. I ran across this recipe and decided to try it. Brussels are now my friends and my husband is happy. I have this often when Brussels are in season. Ingredients:
1 1/2 lbs. baby yukon gold potatoes, quartered or halved if very small |
1 lb. brussel sprouts, trimmed and halved |
6 medium shallots, quartered |
3 slices thick-cut bacon, cut crosswise into 1/2 inch strips |
3 tablespoon olive oil |
2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons butter, melted |
1 tablespoon fresh lemon juice |
Directions:
1. 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 min. until the veggies are tender and well browned (35 to 40 min.).
2. Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat. Serve immediately.
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