Roasted Brussels Sprouts With Potatoes and Bacon |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
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 |
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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